Crunchy Peanut Butter Snack Bites
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If you love chocolate and peanut butter, you have to try these crunchy snack bites! They’re full of creamy peanut butter, crispy rice cereal, and are coated in rich dark chocolate for the ultimate flavor combo.
These bites are great because they’re sweet enough to satisfy your sweet tooth but are made with simple, wholesome ingredients that will still give you a little energy boost. I love making a stash of these and keeping them in the fridge or freezer for whenever a sweets craving strikes.
And if you love all things peanut butter, you have to try my Peanut Butter Chip Cookies, Peanut Butter Muffins, Peanut Butter Blondies, Peanut Butter Oatmeal Cookies, or Peanut Butter Chocolate Chip Banana Bread!
Table Talk with Tawnie
Okay, let’s be honest, as a postpartum momma, it seems like sometimes the hunger never ends. And right now, I need simple, easy, and satisfying. That’s why I love making things like these peanut butter snack bites because they’re super easy to make, require minimal effort, and still give me the energy boost I need (while also satisfying my never-ending sweet tooth😉). Plus, my kids love them and since they’re made with quality ingredients, I can feel good about the girls eating 1 (or 2-3 lol) anytime they want a snack!
- Peanut butter: You want to use a creamy, thick peanut butter like Jif or Skippy to help hold everything together. I don’t recommend using a natural peanut butter where the oil easily separates. If you prefer to use a natural peanut butter, make sure to give it a really good stir before adding.
- Crispy rice cereal: Use a crunchy rice cereal, like Rice Krispies, to add the crunch to these snack bites.
- Almond flour: The almond flour helps bind everything together, while also giving these bites a nutty chew.
- Maple syrup or honey: The maple syrup or honey adds natural sweetness to these bites while also helping hold everything together.
- Melting wafers: I like to use dark chocolate melting wafers, like the Ghirardelli Dark Chocolate Melting Wafers, for the chocolate coating. If you don’t have melting wafers, you can use regular chocolate chips with a little bit of coconut oil.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make peanut butter mixture
In a medium mixing bowl, combine all the ingredients and stir until combined.
Shape into balls
Using a small cookie scoop, portion and roll the mixture into balls.
Chill
Place peanut butter balls onto a prepared baking sheet and place in the freezer to chill for ~30 minutes, or until bites are firm.
Coat in chocolate
Melt the dark chocolate wafers. Then use a fork to roll each chilled bite in the melted chocolate, allowing any excess to drip off.
Freeze & enjoy!
Place bites back on the baking sheet and sprinkle with flaky sea salt. Freeze for 30-60 minutes, or until the chocolate coating is set. Once chocolate has set, ENJOY!!
Expert Tips
- Use the right peanut butter: Stick with a classic creamy peanut butter like Jif or Skippy. Natural peanut butters (with just peanuts and salt) can be too runny or oily, which makes the mixture harder to roll and set.
- Measure loosely packed almond flour: Spoon the almond flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. If you pack it in too tightly, the bites can turn out dry and crumbly.
- Warm the peanut butter slightly: A few seconds in the microwave will make it easier to stir with the almond flour and sweetener, creating a smooth, cohesive mixture.
- Add extra almond flour: If the mixture feels too sticky to roll, add a small amount of almond flour until it reaches a workable consistency.
- Chill before dipping: Place the rolled bites in the freezer for ~30 minutes before coating in the chocolate so they will hold their shape while dipping.
Variations / Substitutions
- Almond butter: Feel free to swap the peanut butter for almond butter, cashew butter, or sunflower butter (for a nut-free variation).
- Chocolate coating: Prefer milk chocolate? Feel free to use milk chocolate, semi-sweet chocolate, or white chocolate for the chocolate coating.
- Almond flour: If you don’t have almond flour, you can use oat flour for the most similar texture. Oat flour has a mild flavor, a similar texture, and binds well. You can even make your own by blending rolled oats in a blender or food processor.
- Drizzle for a lighter coating: If you don’t want a full chocolate shell, try drizzling the melted chocolate over the bites instead. You’ll still get that rich chocolate flavor without it being overpowering.
Storage / Freezing
Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
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Crunchy Peanut Butter Snack Bites
Ingredients
- 1 cup creamy peanut butter (like Skippy or Jif)
- 1 cup crispy rice cereal (such as Rice Krispies)
- 2/3 cup almond flour
- 1-2 Tbsp. maple syrup or honey
- 1 tsp. vanilla extract
- Pinch of salt
- 1 bag dark Ghriradhelli chocolate melting wafers (melted)
- Maldon flaky sea salt (for finishing)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the tray: Line a plate or small baking sheet with parchment paper. Set aside.
- Make the peanut butter mixture: In a medium mixing bowl, combine the peanut butter, crispy rice cereal, almond flour, maple syrup or honey, vanilla extract, and a pinch of salt. Stir until all ingredients are well incorporated. Tip: If the mixture feels too sticky to roll, add a small amount of almond flour until it reaches a workable consistency.1 cup creamy peanut butter, 1 cup crispy rice cereal, 2/3 cup almond flour, 1-2 Tbsp. maple syrup or honey, 1 tsp. vanilla extract, Pinch of salt
- Shape the bites: Using a tablespoon or small cookie scoop, portion and roll the mixture into balls. Place them onto the prepared tray. You should get about 25 bites.
- Chill: Transfer the tray to the freezer and chill for 30 minutes, or until the bites are firm. Start Timer
- Coat in chocolate: In a microwave-safe bowl, melt the dark chocolate wafers in 30-second intervals, stirring between each, until smooth and fully melted.1 bag dark Ghriradhelli chocolate melting wafers
- Dip the bites: Using a fork, roll each chilled bite in the melted chocolate, allowing any excess to drip off. Return them to the parchment-lined tray and immediately sprinkle with Maldon flaky sea salt, if desired.Maldon flaky sea salt
- Set the chocolate: Freeze for 30–60 minutes if you can wait!, or until the chocolate coating is set. Start Timer
- Serve and store: Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Use the right peanut butter: Stick with a classic creamy peanut butter like Jif or Skippy. Natural peanut butters (with just peanuts + salt) can be too runny or oily, which makes the mixture harder to roll and set.
- Measure loosely packed almond flour: Spoon the almond flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. If you pack it in too tightly, the bites can turn out dry and crumbly.
- Warm the peanut butter slightly: A few seconds in the microwave will make it easier to stir with the almond flour and sweetener, creating a smooth, cohesive mixture.
- Add extra almond flour: If the mixture feels too sticky to roll, add a small amount of almond flour until it reaches a workable consistency.
- Chill before dipping: Place the rolled bites in the freezer for ~30 minutes before coating in chocolate so they will hold their shape while dipping.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
Followed recipe and used 2 T Honey. Fun to make. Taste and texture is yummy. Will definitely make this again.
I am so glad! Thank you! 🙂
Granddaughter has almond allergy. Can I use flour? And at same amount?? Thx
Hi! No I wouldn’t recommend adding all purpose flour into these. You shouldn’t eat raw flour. I would recommend oat flour, or pulsing oats into a powder and adding it in 🙂