Peanut Crunch Balls

Crunchy peanut butter balls covered with rich semi-sweet chocolate–the perfect chocolate peanut butter combination!

Original recipe makes 4 dozen


1 stick butter, melted
2 cups peanut butter, chunky
1 1/2 cups peanut butter, smooth
3 cups crisped rice cereal
3 cups confectioners’ sugar
2 teaspoons Karo syrup (clear)
2 cups Ghirardelli Milk Chocolate Chips
2 cups Ghirardelli Semi-Sweet Chips
2 tablespoons vegetable oil
Peanuts, crushed

  • PREP

    30 mins


    5 hrs 30 mins


  1. In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1-inch balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
  2. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.


Calories: 234 kcal
Carbohydrates: 22.3 g
Cholesterol: 5 mg
Fat: 15.7 g
Fiber: 1.7 g
Protein: 5.7 g
Sodium: 122 mg