Krispie Crunch Candy

These no-bake peanut butter balls are the kind of homemade candy that vanishes from holiday trays first. Chunky peanut butter, powdered sugar, and margarine get mixed with Rice Krispies, squeezed into balls, then dunked in melted chocolate for a glossy coating.

Using chunky peanut butter instead of smooth adds extra peanut pieces throughout, so you get little crunchy surprises alongside the crispy rice. The powdered sugar and soft margarine bind everything into a dough that’s pliable enough to shape by hand.

The paraffin wax melted with the chocolate chips is an old-school candy-making trick. It gives the chocolate coating a smooth, professional-looking sheen and a satisfying snap when you bite through it. It also keeps the chocolate from getting soft and melty at room temperature.

Pro Tips

• Squeeze the mixture firmly when shaping balls so they hold together during dipping
• Use a toothpick or candy fork to dip the balls, then set on wax paper to dry
• Let the chocolate coating set completely before stacking or storing, or they’ll stick together
• Keep at room temperature for the best texture; refrigerating makes the Rice Krispies lose their crunch

Variations

• Use butterscotch chips instead of chocolate for a peanut butter-butterscotch combination
• Roll finished balls in crushed peanuts before the chocolate sets for a double-peanut crunch
• Swap Rice Krispies for crushed graham crackers for a denser, cookie-like filling