If you are looking for a dessert to serve at your next get together, you are in luck. These absolutely scrumptious battered and deep fried rice krispies peanut butter balls will be the perfect sweet treat for your guests.
The crispy and flaky crust hides a gooey, yet crispy center that is a sure delight. These goodies are best eaten warm, but are still delicious after they have cooled. If you love peanut butter and chocolate, don't wait any longer and make one of the world's best desserts.
Make a dessert bar by adding some of our other favorite individual desserts:
- DEEP FRIED OREOS — Put them on a stick and display them like you would cake pops, or serve them in a serving bowl.
- MINI PUMPKIN PIES– These are a fun fall dessert idea but we like to eat them all year long.
- HAND PIES – Choose your favorite pie and make it into a hand pie your guests can pick up and hold. Check out all our hand pies. You can deep fry them, air fry them or bake them in the oven.
DEEP FRIED PEANUT BUTTER BALLS INGREDIENTS
You may have all of these chocolate peanut butter balls ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.Jump to Recipe
- Bisquick pancake mix
- Milk: Whole or skim milk work well in this recipe.
- Vegetable oil: Canola oil can be substituted.
- Peanut butter: Use regular creamy peanut butter, such as Skippy or Jif.
- Powdered sugar
- Rice Krispies: Cocoa Krispies could be used for a more chocolatey flavor.
- Chocolate chips: We used semi-sweet chocolate chips, but you can substitute milk chocolate, bittersweet or white chocolate chips if you prefer.
- Oil for frying
- Peanut Butter – Substitute almond butter or your favorite nut butter for peanut butter.
- Rice Krispies – There is not a great substitute for Rice Krispies. If you don't have any you can exclude them. The peanut butter ball will be less crunchy but still delicious. For a more chocolatey flavor you could try Cocoa Krispies if at hand.
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.Jump to Recipe
TOOLS AND SUPPLIES NEEDED:
- dutch oven or other heavy bottom pot
- candy thermometer or oil thermometer
- mixing bowl
- tablespoon, cookie scoop or melon baller
- whisk or hand mixer
- slotted spoon or utensil
- baking sheet
PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5-6 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.
ADD PEANUT BALL INGREDIENTS: In a large bowl, combine peanut butter, rice krispies and powdered sugar.
MIX: Stir the ingredients together with a spatula or your hands.
SCOOP: Use a tablespoon, cookie scoop or melon baller to scoop out some peanut butter mixture.
SHAPE: Roll the mixture with your hands and flatten it into a circle.
FILL AND RESHAPE: Place 5-8 chocolate chips into the center. Fold peanut butter sides up and close at the top.
ROLL: Roll into a ball with your hands and make sure the chocolate is secure inside.
COMBINE PANCAKE BATTER INGREDIENTS: Add pancake mix, milk, vegetable oil and egg to a mixing bowl.
WHISK PANCAKE BATTER: Whisk until most of the lumps are gone. The mixture should be thick enough to coat your peanut butter balls without the batter running off. Add more mix if the batter is too thin. Let batter sit for 5 minutes.
COVER WITH BATTER: Coat peanut balls completely with the pancake batter.
REMOVE EXCESS BATTER: Shake gently to allow excess batter to drip off.
DEEP FRY: Carefully place battered peanut butter ball into the hot oil. Be careful to keep your hands away from the hot oil and splatter. Use tongs or another utensil to keep it under the oil if it bobs to the top. Flip continually to get an even deep golden brown color.
REMOVE FROM OIL: Remove golden battered peanut balls from the oil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the peanut balls.
COOL: Allow to cool for 5-10 minutes then eat while warm.
Counter: Deep fried crispy peanut butter balls are super yummy warm but are still good when they have cooled. So keep them on the counter at room temperature. However, they are not suitable for longer storage or refrigeration, because they would lose their crispy-gooey texture.
Freeze: If you decide not to fry up all your peanut balls, you can completely freeze them on the baking sheet. Then transfer them to an airtight container and store them in the freezer for up to a month. You will have them ready to go next time you crave some deep fried chocolate peanut butter balls.
While we love peanut butter balls we also love some of these other recipes and think you will as well.
- Deep Fried Snickers
- Chocolate Peanut Butter Truffles
- Chocolate Peanut Butter Cheesecake Hand Pies
- Deep Fried Cookie Dough
- Fried Cheesecake
- Deep Fried S'Mores
FREQUENTLY ASKED QUESTIONS
- 1 cup Bisquick pancake mix
- ½ cup milk
- 2 tablespoon vegetable oil
- 1 egg
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1½ cups Rice Krispies
- 1 cup semi-sweet chocolate chips
- oil for frying
- Fill a heavy bottom pot 5-6 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
- In a large bowl, mix peanut butter, rice krispies and powdered sugar with a spatula or your hands.
- Use a tablespoon or melon baller to scoop out some peanut butter mixture.
- Roll it with your hands and flatten it into a circle.
- Place 5-8 chocolate chips into the middle.
- Fold peanut butter sides up and close at the top. Roll into a ball with your hands and make sure the chocolate is secure inside.
- If your peanut butter balls are too soft and squish when you pick them up, put them on a baking sheet on parchment paper and freeze for 10-20 minutes.
- Add pancake mix, milk, vegetable oil and egg to a mixing bowl.
- Whisk until most of the lumps are gone. Batter should be thick enough to coat your peanut balls without the batter running off. Add more mix if the batter is too runny or more milk if it is too thick. Let batter sit for 5 minutes.
- Coat peanut butter ball in batter. Shake gently to remove excess batter.
- Gently place ball into hot oil being careful to keep your hands away from the oil and splatter.
- Use a slotted spoon or heat resistant spatula to flip the ball over continually to cook evenly.
- Remove from the oil when the ball is a deep golden brown. Place on a wire rack covered in paper towel to absorb excess oil.
- Allow to cool for 5-10 minutes, then eat while warm.