Ingredients
For the Coconut-Peanut Base
- ½ cup (130g) peanut butter (creamy or crunchy)
- 3 tbsp (42g) softened unsalted butter
- 1 tsp pure vanilla extract
- 1 cup (30g) Rice Krispies cereal
- ½ cup (50g) chopped pecans (toasted if desired)
- 1 cup (80g) sweetened shredded coconut
For the Chocolate Coating
- 1 package (6 oz / 170g) semi-sweet chocolate chips
- 1 square (0.7 oz / 20g) sweet chocolate (like Baker’s Sweet Chocolate—for depth)
✅ Optional Upgrades:
- Sprinkle of flaky sea salt after dipping
- Mini marshmallows folded into the base
- Drizzle of white chocolate over finished balls
Step-by-Step Instructions
1. Mix the Filling
In a large bowl:
- Stir together peanut butter, butter, and vanilla extract until smooth and creamy.
- Fold in Rice Krispies, chopped pecans, and shredded coconut until evenly coated.
✅ No lumps? That’s good—the texture should be sticky and clumpable.
2. Chill & Shape
- Cover and refrigerate at least 30 minutes, or up to 2 hours—this firms the mixture for rolling.
- Once chilled, use a small scoop or spoon to portion the mix. Roll into 1-inch balls (~18–24 balls).
- Place on a parchment-lined tray and return to the fridge for at least 1 hour (or freeze 15 mins).
✅ Pro Tip: Lightly grease hands with oil or spray to prevent sticking.
3. Melt the Chocolate
Set up a double boiler:
- Place a heatproof bowl over a saucepan with 1–2 inches of simmering water (don’t let bowl touch water).
- Add chocolate chips and sweet chocolate square. Stir constantly over low heat until fully melted and glossy.
✅ Low heat is key —high heat can scorch chocolate.
Remove from heat and keep warm.
4. Dip the Balls
Working one at a time:
- Use a fork or dipping tool to lower a chilled ball into the melted chocolate.
- Gently roll to coat completely.
- Lift out, letting excess drip off.
- Place back on parchment paper.
✅ Wipe the fork edge on the bowl rim to avoid messy drips.
5. Set & Store
- Let chocolate set at room temperature, or speed up by placing in the fridge (10–15 mins) or freezer (5 mins).
- Optional: Sprinkle with flaky sea salt or drizzle with white chocolate.
Store in layers separated by parchment in an airtight container.
6. Serve & Share
- Enjoy cold or slightly softened.
- Serve on a festive platter or package in gift boxes.
Perfect for:
- Cookie exchanges
- Dessert tables
- Lunchbox surprises
✅ Leftovers? They only get better with time!
You Must Know
- Chill thoroughly —warm balls will melt the chocolate.
- Use real chocolate —not candy coating, for best flavor and shine.
- Toast the pecans & coconut —for deeper flavor (spread on tray, bake at 350°F for 5–7 mins).
- Tastes better the next day! Flavors meld and texture firms up.
- Freezer-friendly —store frozen up to 3 months.
Storage Tips
- Store in an airtight container:
- At room temperature: 2 days (if cool and dry)
- In the fridge: up to 1 week
- In the freezer: up to 3 months (thaw in fridge before serving)
✅ Layer with parchment to prevent sticking.
Ingredient Substitutions
| Peanut butter | Almond butter, sunflower seed butter, or Biscoff | Allergy-friendly options |
| Pecans | Walnuts, almonds, or omit | For availability or allergies |
| Shredded coconut | Oats or crushed graham crackers | Texture variation |
| Sweet chocolate square | Extra chocolate chips or 1 tbsp cocoa + 1 tsp sugar | Depth substitute |
| Butter | Ghee or plant-based butter |