Peanut butter balls are a delightful treat that combines the rich, creamy taste of peanut butter with the sweetness of chocolate, creating a confection that’s hard to resist. These bite-sized treats are simple to make and require only a few ingredients, making them perfect for both novice and experienced bakers.
These peanut butter balls were featured on Trisha Yearwood’s show on Food Network, Saturday this last weekend. I’m starting to like her recipes. I’ve made these peanut butter balls and her Chicken Tortilla Soup so far.
There was a lasagna she made and she used tofu instead of ricotta cheese and I’m really curious to try that now. My husband is lactose intolerant and we’ve tried replacing tofu with other things as well. The one thing that kind of turned me off about that recipe is the black beans. I’m more of a meat fan when it comes to lasagna and that doesn’t float with my boat very well.
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Why You Will Like Peanut Butter Balls
Have you ever had a Scotcheroo bars before? These remind me of those but without the chocolate. Then, I wanted to dip the peanut balls in chocolate after they were cooled. You can also do that as well!
If you love peanut butter then you’ll love these. I’d love to try these with Biscoff spread or Nutella next time. I never used the dark corn syrup the recipe called for and just added another ½ cup of regular corn syrup. There’s a song on South Park that these remind me of, but we won’t go there. 🙂
Ingredients Needed for Peanut Butter Balls
- 1 cup sugar – regular granulated sugar
- ½ cup dark corn syrup – if you can’t find dark corn syrup just use white corn syrup
- 2 cups crunchy peanut butter – Use good peanut butter that is just ground-up peanuts and no other ingredients added to it. Costco’s Kirland’s brand is really good for this. Can always sub PB2 to make it lower points.
- 4 cups rice cereal – Any brand of rice cereal will work, I used Melville from Aldi.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Peanut Butter Balls
Step 1: In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined.
Step 2: Add the rice cereal and mix well.
Step 3: Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
If you tried this Peanut Butter Balls orany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Miss Mickey’s Peanut Butter Balls
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Yield: 12 to 15 balls 1x
Category: Easy
Method: Stovetop
Cuisine: American
Description
These peanut butter balls were featured on Trisha Yearwood’s show on Food Network, Saturday this last weekend. I
- 1 cup sugar
- ½ cup dark corn syrup
- ½ cup white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal
Instructions
- In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
