Chocolate-Peanut Butter Crispy Treats - Kraft Recipes Top
Comida Kraft
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Chocolate-Peanut Butter Crispy Treats

Prep Time
Total Time

32 servings

Chocolate and creamy peanut butter are together again—this time in easy-to-make mini crispy treat balls.

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What You Need

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Make It

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  • Melt 2 oz. chocolate as directed on package. Mix with peanut butter and butter in large bowl until blended. Gradually add sugar, mixing well after each addition. Add cereal; mix well.
  • Shape into 32 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 30 min.
  • Melt remaining chocolate as directed on package. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate 10 min. or until chocolate is firm.

Special Equipment Needed

®, TM, © 2013 Kellogg NA Co.

Size Wise

Have fun with your kids making these treats. As a bonus, they can also be used to help teach kids about portion control.

How to Easily Dip the Peanut Butter Balls

To easily coat the peanut butter balls with the melted chocolate, add the peanut butter balls, 1 at a time, to bowl of melted chocolate. Use 2 forks to roll the ball in chocolate until evenly coated. Remove ball with forks, letting excess chocolate drip back into bowl. Place peanut butter balls on prepared baking sheet. Refrigerate until firm.

How to Melt the Chocolate

Place chocolate in microwaveable bowl. Microwave on HIGH 2 min. or until chocolate is completely melted, stirring every 30 sec.


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 150
Total fat 9g
Saturated fat 4g
Cholesterol 5mg
Sodium 60mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 13g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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