White Bark Balls

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  • 1 ½

    cups Rice Krispies

  • 1

    cup crunchy peanut butter

  • 1

    cup confectioners’ sugar

  • 2

    tablespoons butter or margarine, at room temperature

  • 12

    ounces white chocolate

  • Colored sugar for sprinkling (optional).


  1. In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
  2. Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
  3. Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
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