Instructions:
- In a bowl, mix peanut butter, butter, vanilla, Rice Krispies, pecans, and coconut. Chill the mixture in the fridge for 30 minutes.
- Once firm, roll the mixture into small balls and refrigerate for another hour.
- Melt the chocolate chips and semisweet chocolate in a double boiler on low heat, stirring to keep it smooth.
- Dip each ball into the melted chocolate, making sure it’s fully coated. Place the balls on parchment paper.
- Refrigerate until the chocolate sets. You can also freeze them if desired.
Here are some quick pro tips for your Chocolate Rice Krispie Balls recipe:
- Chill for easier rolling: Refrigerating the mixture before rolling helps the balls hold their shape better.
- Use a double boiler: Melt the chocolate slowly over low heat to avoid burning or thickening.
- Customize the coating: Try using white or dark chocolate for a different flavor twist.
- Add a pinch of salt: A sprinkle of sea salt on top enhances the sweet-salty balance.
- Freeze for later: These balls freeze well, so make extra and store them for future cravings.