Crunchy PB Chocolate Balls
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy cereal crushed into peanut butter dough, chilled, then dunked in melted chocolate. Bite-sized, mostly sweet, with that satisfying snap from cereal. A quick no-bake treat that holds together firm if you chill it properly. Classic peanut butter swapped to almond butter here for extra nuttiness and a hint of sweetness. Cereal choice matters: I prefer a sturdy, flake cereal over puffed – keeps the texture alive, no mush. Chocolate’s thinned with a splash of corn oil or coconut oil for smoother coating and shine. Chill twice, once for shaping, again for setting chocolate. Don’t rush or they’ll fall apart. Pops in the fridge speed up firm-up time. Works for anytime you want a rich bite without oven drama. Handles humidity like a champ.
Prep:
20 min
Cook:
0 min
Total:
Servings:
30 servings
#no bake
#snacks
#almond butter
#chocolate
#cereal desserts
#easy treats
Crunch into a scatter of crunchy cereal packed into peanut butter – but I swap almond butter here. Almond butter gives a silkier mouthfeel, slightly sweeter note than the standard peanut. Always liked how the texture shines when the cereal doesn’t dissolve too much; flake cereal keeps some snap. Butter rounds out the flavor, binds with powdered sugar making a dough sticky enough to roll without crumbling apart into the dreaded mess. Cooled first, then dipped in chocolate that’s thinned just right with coconut oil, adding a shine that hints of tropical undertones. Dark, semi-sweet chocolate contrasts with the sweet nutty filling, but swap for milk or white if you want milder. Chill twice, no shortcuts or everything falls apart. Quick microwave chocolate melt, but stir often to avoid grit or burning. Sprinkle optional but fun—childhood nostalgia and adult sweetness meet. Great when you need no-bake, quick texture and chocolate cravings. Sticky fingers guaranteed.
Ingredients
- 4 cups sturdy flake cereal, crushed
- 1 cup almond butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 cup semisweet chocolate chips
- 1 tsp coconut oil (optional, for thinning chocolate)
- Sprinkles (optional)
About the ingredients
Cereal choice changes the whole game. Rice flakes, corn flakes, or other flakey cereals add bulk and crunch; puffed rice gets soggy fast—avoid. Almond butter trades peanut butter for a milder nut note, but swap back if allergy or preference. Butter softened but not melted lets dough come together without it becoming greasy. Powdered sugar adds sweetness and structure—that fine sugar absorbs moisture; granulated won’t do here. Chocolate chips must be semisweet or bittersweet; too light and sweetness overwhelms. Coconut oil thins, shines, but any neutral oil or shortening works in a pinch. Sprinkles are purely decorative; skip if kids not around or want less sugar. If dough too sticky, powder hands or chill another 15 minutes. Prep in cooler kitchen, avoid humidity invading stages. No actual oven time needed.
Method
- Slide cereal into a sealable baggie. Smash with rolling pin until broken but not powder. You want chunks, not dust.
- Combine almond butter, butter, and powdered sugar in medium bowl. Use a sturdy spoon or your hands.
- Add crushed cereal atop wet mixture. Fold carefully. Don’t overmix; keep chunks intact. Texture is life here.
- Form dough into rough balls, about 1 inch diameter. If sticky, dust hands lightly with powdered sugar.
- Place balls on parchment, arrange on a tray, chill at least 2 hours. Firmness crucial for next steps. Don’t skip.
- Heat chocolate chips in microwave, two-thirds cup at a time, 30 seconds bursts. Stir in between to avoid scorching.
- Add coconut oil splash if chocolate too thick; glossy finish, easier dipping.
- Using fork or dipping tool, coat each ball in melted chocolate. Parchment is your friend to catch drips.
- Optional: Sprinkle while chocolate wet. Adds color, crunch. Get creative.
- Set chocolate by cooling at room temp or pop back into fridge to speed firm-up. Must be fully set before stacking or storing.
Cooking tips
Crushing cereal should feel satisfying – want big enough pieces to give moisture grip, not dust. That crunch holds in finished balls. Mixing dough is tactile—use hands for better feel; spoon mixing risks overmix or squashed cereal. This dough is soft but not runny. Dough holds shape when chilled adequately; fridge at least 110 minutes minimum, longer won’t hurt. Chocolate melts unevenly; 30-second bursts with stirring are best. Adding oil/shortening makes coating thin but keep just enough thickness or drip marks everywhere. Dip balls fully and use fork or dipping tool—less mess this way. Sprinkles tossed on immediately before chocolate hardens; later stick poorly. Final crisp snap signals chocolate set; tap gently to hear. Chill to firm in fridge if room temp too warm or humid. Store in airtight container—fridge keeps them last longer, but bring to room temp before eating for best flavor. Watch for condensation when removing from fridge; wait 10 minutes.
Chef's notes
- 💡 Crush cereal to chunk size, not powder. Dust settles but texture lives on. Use a rolling pin in a sealable bag, smash gently. Bigger crisps grip better. Puffed rice soggy fast; skip that route. Choose flakes for snap and chew, keep bite alive amid sticky dough.
- 💡 Dough mixing tactile: hands best, not spoon. Spoon risks overworking, cereal mush. Fold cereal in gently, keep chunks intact. Dough soft but firm on chill. Powder sugar crucial for binding; granulated fails. Butter softened, not melted; greasy dough kills snap.
- 💡 Form balls right after mixing. Rough 1 inch size works. Sticky dough? Powder hands lightly, chill a while longer. Chilling is everything here; firm before chocolate dip. Skip chill and balls just fall apart when coated. Patience pays off, twice chilling times matter.
- 💡 Chocolate melting basics: microwave in 30 second bursts, stir often, avoid scorch sounds. Add splash coconut oil only if thick; just enough to shine, coat easier. Too thin chocolate = messy drips. Use fork or dipping tool for balls, less finger mess than spoon or hand dipping.
- 💡 Sprinkles are optional but only toss on wet chocolate, not after sets. Otherwise they won’t stick. Final cool down: room temp or fridge; fridge speeds up firming. But fridge makes condensation on removal; let rest before eating to avoid soggy bite.
Common questions
Why no puffed cereal?
Puffed rice sucks moisture in fast, goes mushy. Flake cereal holds crunch. Chunk size matters too, not dusty bits. Texture lost otherwise. No snap, no fun.
Can peanut butter replace almond?
Yes but expect denser dough, less sweet. Almond smoother, milder notes. Allergies or preferences change game. Butter amount same; taste shifts only. Try small batch first.
Chocolate too thick when dipping?
Add neutral oil or coconut oil splash. Too much thins too far, dripping everywhere. Thin but viscous chocolate coat best; drip controlled. Stir while dipping to avoid clumps or graininess.
How to store and keep crisp?
Airtight container in fridge best; slows spoil. Fridge firm-up but wait 10 mins before eating to avoid soggy bite from condensation. Room temp storage risks soften but easier bite. Choose your poison.
