These no bake peanut butter balls use cereal as the secret ingredient, and they are topped with melted chocolate for a quick and easy treat!
These no bake peanut butter balls just might be my favorite, easy dessert recipe ever!
There are days when I really want dessert but just cannot be bothered to turn on the oven. That’s what no bake desserts come in.
This weekend, we were hunkered down in our house while we waited out hurricane Florence as it came through Charlotte. We were super lucky and did not experience any flooding or power outages in our house.
I had stockpiled lots of food and snacks before the storm just in case, and my hurricane grocery list primarily consisted of peanut butter and chocolate.
When we were sitting around on Saturday not wanting to drive around in the storm but having nothing to do, I decided to whip up these little peanut butter gems.
I almost never buy cereal, but I had also bought some frosted mini wheats as part of my hurricane snacks and thought they would make for a really yummy, crunchy treat when mixed up with some peanut butter and honey.
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Turns out, I was right. These peanut butter balls are the crack of desserts. I was just eating them one after another until I had to force myself to take a break.
What kind of chocolate should you use?
You could cover these in any chocolate you like because they would be amazing with white, dark or milk chocolate.
I used a mixture of milk and semisweet chocolate since that’s what I had hanging around in the pantry.
Whatever kind of chocolate you use, I recommend looking for a higher quality one that will melt properly. Use chocolate bars over chocolate chips as there are less added ingredients.
For dark chocolate, look for chocolate that is 70% cacao or higher like the Ghirardelli dark chocolate bars. For white, look for chocolate that is high in cocoa butter and low in added oils.
How to make no bake peanut butter balls
Start with the cereal! Use a food processor or blender to shred the frosted mini wheats into crumbs.
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Combine the shredded mini wheats with the peanut butter, honey, powdered sugar and vanilla in a small bowl until well mixed.
Line a cookie sheet with parchment paper. Roll the peanut butter mixture into 1-inch balls and arrange on the cookie sheet.
Refrigerate for 1 hour or freeze for 30 minutes before dipping in chocolate.
Melt the chocolate in the microwave in 30 second increments, stirring after each to prevent burning.
Dip the chilled peanut butter balls in the melted chocolate, turning and removing with a fork. Place back on the parchment paper to let the chocolate harden.
Store chocolate covered peanut butter balls in a sealed container at room temperature for up to 2 days or in the fridge for up to one week.
You can also store them in the freezer for up to 3 weeks, but I recommend thawing them before eating.
Here are some of my other favourite peanut butter recipes
- Peanut butter chocolate puff pastry pop tarts
- Peanut butter chocolate banana muffins
- Peanut butter & honey macarons
- Chocolate sheet cake with peanut butter frosting
- Peanut butter cookie sandwiches
- Mini peanut butter pies
- Mini peanut butter cheesecakes
- Dark chocolate cupcakes with peanut butter frosting