These little bites are a study in contrast: creamy peanut butter, pillowy marshmallow, and the crisp snap of Rice Krispies, all wrapped in a smooth vanilla almond bark shell. They’re quick to assemble and excellent for make-ahead gifting, potlucks, or a no-fuss dessert when you want something a little nostalgic and a little indulgent.

The recipe is straightforward and forgiving. No baking required. A few simple tools—a bowl, a scoop, and a melting bowl—are all you need. The process moves fast once the mixture is combined, and chilling the formed balls makes dipping neat and easy.

If you like texture and balance, this is worth keeping in your repertoire. The marshmallow cream lightens the peanut butter and helps bind the Krispies; the almond bark gives a clean snap and an easy canvas for garnish. Read the shopping notes, follow the step-by-step directions, and you’ll have truffles that look as good as they taste.

Ingredients

1 cup creamy peanut butter (such as Skippy) — provides the rich, nutty base and fat needed for texture and flavor.
1 container (7 ounces) marshmallow cream — lightens the peanut butter and helps bind the Rice Krispies into a scoopable mixture.
1 teaspoon pure vanilla extract — lifts and rounds the sweetness; use pure for best flavor.
2 cups Rice Krispies cereal — adds the crunchy, airy texture that differentiates these from plain peanut butter truffles.
12 ounces vanilla-flavored almond bark — used for an easy, stable coating that sets with a snap; melts smoothly for dipping.
Very finely chopped peanuts for garnish, or sprinkles, or chocolate drizzle, etc. — optional toppings that add crunch, contrast, and visual appeal.

Your Shopping Guide

Buy quality peanut butter you enjoy eating straight from the jar—its flavor carries through. Creamy peanut butter ensures the center stays smooth; chunky will change the mouthfeel. If you prefer less sweetness, pick a natural or lower-sugar brand, but note that very oily natural peanut butter may make the mixture looser and harder to form without extra chilling.

Marshmallow cream comes in a small jar and is sold near other dessert icings. Check the label if you need allergen info. Rice Krispies are inexpensive and typically sold in standard-sized boxes; 2 cups is a small portion of a box. The vanilla-flavored almond bark is usually near candy-making supplies or baking chocolate. If you don’t find vanilla-flavored, a plain vanilla candy coating or white almond bark will work.

Grab wax paper and a rimmed baking sheet for easy setting. You’ll also want a small cookie scoop (about 1¼-inch diameter), or a scale if you prefer precise portions. Two forks and toothpicks make dipping and transferring tidy. For garnishes, buy a small bag of peanuts to chop very finely or pick colorful sprinkles if you want a festive look.

Peanut Butter Truffles with Marshmallow and Krispies, Made Easy

Follow these steps in order. Amounts and process are given exactly as written for reliable results.

In a medium bowl, stir together the creamy peanut butter and the marshmallow cream until smooth and well combined. Add the vanilla extract and stir until incorporated.
Fold the Rice Krispies into the peanut butter mixture until evenly distributed.
Portion the mixture into balls about 1¼ inches in diameter (a small cookie scoop helps). Roll each portion between your palms to form smooth balls. Arrange the balls in a single layer in a 9″ x 9″ pan. Freeze for 30 minutes to firm.
Prepare the almond bark for dipping: melt the vanilla-flavored almond bark in a double boiler over simmering water, stirring until almost melted, then remove from heat and stir until completely smooth. Or melt on a low microwave setting in short bursts, stirring between bursts, taking care not to overheat or scorch.
Line a rimmed baking sheet with wax paper. Working with chilled peanut butter balls, drop one ball into the melted almond bark. Using two forks, roll the ball quickly to coat it completely. Lift the coated ball with a fork, tap the fork gently on the side of the bowl to let excess almond bark drip back, then scrape the bottom of the fork along the bowl edge to remove the final excess. Use the second fork or a toothpick to transfer the truffle onto the wax paper.
Repeat the dipping process until all truffles are coated. (If you prefer and can work quickly, you may dip 3–4 balls at a time.)
While the coating is still wet, sprinkle the tops with the very finely chopped peanuts or sprinkles, or add a chocolate drizzle if using.
Let the coated truffles set until the almond bark is firm at room temperature, or chill briefly in the refrigerator to speed setting. Once set, store the truffles in an airtight container.

Why It Deserves a Spot

These are not just candy; they’re a textural play. The marshmallow cream keeps the centers soft and slightly airy, while the Rice Krispies ensure every bite has a light crunch. Wrapped in almond bark, each truffle has a satisfying snap without being overly hard.

They’re fast to make and travel well. No baking removes barriers: you can prepare them in an apartment kitchen, with kids, or as a last-minute contribution to a party. They’re customizable, too—switch garnishes to match holidays or gift themes.

Vegan & Vegetarian Swaps

Vegetarian: This recipe is vegetarian as written, since none of the ingredients contain meat-derived products.

Vegan options: Replace the marshmallow cream with a vegan marshmallow cream alternative (sold online or in specialty stores). Choose a peanut butter that’s free of added dairy ingredients. For the coating, use a vegan white compound coating or vegan baking chocolate that melts smoothly. Check labels carefully—some confectionary coatings contain milk solids.

Note: Texture may vary slightly with vegan substitutes. Vegan marshmallow cream can be a touch firmer or softer depending on brand, so watch how the mixture holds together and adjust chilling time if needed.

Appliances & Accessories

Medium mixing bowl — for combining the peanut butter and marshmallow cream.
Small cookie scoop (1¼-inch) — makes uniform truffles quickly and keeps hands cleaner.
9″ x 9″ pan or equivalent shallow tray — holds the formed balls while they chill.
Double boiler or microwave-safe bowl — for safely melting the almond bark without scorching.
Two forks and toothpicks — useful for rolling, tapping off excess, and transferring truffles.
Rimmed baking sheet lined with wax paper — provides a clean surface for the truffles to set.
Fine-mesh sieve or small bowl for garnishes — handy for sprinkling or preparing chopped peanuts.

Troubleshooting Tips

Mixture too sticky to roll: Chill longer. The marshmallow cream and peanut butter soften at room temperature; extra chilling firms up the mix for easier scooping and rolling.

Almond bark seizes or becomes grainy: Heat gently. Use short microwave bursts or a gentle double boiler. If it cools slightly and thickens, remove the bowl from heat and stir to finish melting. Avoid water contact—any steam or a single water droplet can cause seizing.

Coating cracks after setting: That can happen if the center is too cold and contracts quickly. Let the truffles sit at room temperature for a few minutes before dipping, or allow them to warm for 5–10 minutes once dipped rather than shocking them in the fridge immediately.

Truffles fall off the fork when dipping: Tap the fork edge firmly on the bowl rim to remove excess coating, and transfer quickly. Using two forks keeps control and prevents slipping.

Variations by Season

Winter holidays: Use chopped roasted peanuts mixed with a pinch of sea salt on top. Swap sprinkles for crushed candy cane for a peppermint twist.

Spring & Easter: Color the coating with pastel-colored drizzle or use nonpareils. Add a hint of citrus zest to the peanut butter mixture for brightness.

Summer: Chill and serve cool—consider a dark chocolate drizzle instead of vanilla coating for a richer contrast. Keep truffles refrigerated if your kitchen is warm.

Autumn: Stir a pinch of cinnamon into the peanut butter mixture and top with toasted pecans instead of peanuts for a seasonal note.

Behind the Recipe

Truffles like these are rooted in classic no-bake candy-making: a simple fat-sugar binder paired with a crunchy inclusion and coated for stability. The marshmallow cream isn’t traditional in peanut butter confections, but it softens the center and keeps the texture light, which pairs well with the airy Rice Krispies.

Using almond bark is a convenience choice. It’s formulated to set with a clean snap and doesn’t require tempering like couverture chocolate. That makes dipping approachable for home cooks who want polished results without extra technique.

Make-Ahead & Storage

These truffles are excellent for make-ahead. Once coated and set, store them in an airtight container. At room temperature in a cool, dry place they’ll keep for several days. For longer storage, refrigerate for up to two weeks. To freeze, layer parchment between truffles and freeze in an airtight container for up to 2–3 months. Thaw in the refrigerator before serving to avoid condensation on the coating.

If you plan to transport them, keep them chilled until near serving time and pack them in a sturdy container with a layer of parchment to prevent sticking and rubbing that can mar the coating.

Common Qs About Peanut Butter Truffles with Marshmallow and Krispies

Q: Can I use crunchy peanut butter?

A: Yes, but the texture will be different. Crunchy adds extra crunch inside the center; that can be pleasant but may affect how smooth the balls roll. If using crunchy, consider finely chopping or pulsing to avoid overly uneven pieces.

Q: Can I substitute chocolate for the almond bark?

A: You can, but plain chocolate needs tempering or the addition of a little vegetable shortening to set with a firm snap. Alternatively, use compound chocolate or coating wafers for ease—these behave like almond bark.

Q: Do I have to freeze the centers before dipping?

A: Chilling (freezing for 30 minutes as directed) firms the centers so they hold their shape during dipping. If they’re only chilled briefly, dipping can be messier and take longer. Follow the recommended chill time for the easiest dipping experience.

Q: What if my almond bark gets too thick while dipping?

A: Warm it gently—return to the double boiler or heat briefly in the microwave in short bursts, stirring between bursts until smooth. Don’t overheat; excessive heat can thin flavor and affect set.

Let’s Eat

Serve these straight from the counter or lightly chilled. They’re great on a dessert platter, wrapped in small boxes for gifts, or packed into cookie tins for parties. The contrast of creamy peanut butter, light marshmallow, crispy cereal, and a clean vanilla shell is simple and satisfying. Make a batch, experiment with a garnish or two, and enjoy—these are easy to love and even easier to share.

Print Recipe Save it for later

Peanut Butter Truffles with Marshmallow and Krispies

No-bake peanut butter truffles made with marshmallow cream and Rice Krispies, dipped in vanilla-flavored almond bark and finished with chopped peanuts or sprinkles.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Servings: 36 servings

Ingredients

1 cupcreamy peanut buttersuch as Skippy
1 container7 ounces marshmallow cream
1 teaspoonpure vanilla extract
2 cupsRice Krispies cereal
12 ouncesvanilla flavored almond bark
very finely chopped peanuts for garnishor sprinkles or chocolate drizzle, etc.

Instructions

In a medium bowl, stir together the creamy peanut butter and the marshmallow cream until smooth and well combined. Add the vanilla extract and stir until incorporated.
Fold the Rice Krispies into the peanut butter mixture until evenly distributed.
Portion the mixture into balls about 1¼ inches in diameter (a small cookie scoop helps). Roll each portion between your palms to form smooth balls. Arrange the balls in a single layer in a 9" x 9" pan. Freeze for 30 minutes to firm.
Prepare the almond bark for dipping: melt the vanilla-flavored almond bark in a double boiler over simmering water, stirring until almost melted, then remove from heat and stir until completely smooth. Or melt on a low microwave setting in short bursts, stirring between bursts, taking care not to overheat or scorch.
Line a rimmed baking sheet with wax paper. Working with chilled peanut butter balls, drop one ball into the melted almond bark. Using two forks, roll the ball quickly to coat it completely. Lift the coated ball with a fork, tap the fork gently on the side of the bowl to let excess almond bark drip back, then scrape the bottom of the fork along the bowl edge to remove the final excess. Use the second fork or a toothpick to transfer the truffle onto the wax paper.
Repeat the dipping process until all truffles are coated. (If you prefer and can work quickly, you may dip 3–4 balls at a time.)
While the coating is still wet, sprinkle the tops with the very finely chopped peanuts or sprinkles, or add a chocolate drizzle if using.
Let the coated truffles set until the almond bark is firm at room temperature, or chill briefly in the refrigerator to speed setting. Once set, store the truffles in an airtight container.

Equipment

Medium Bowl
Spatula or spoon
small cookie scoop (optional)
9 x 9 inch pan
freezer
double boiler or heatproof bowl over simmering water
microwave (optional) and microwave-safe bowl
Rimmed Baking Sheet
wax paper
Two Forks
toothpick

Notes

Notes
These truffles are excellent for making ahead of time and keep very well in the freezer. Store in the freezer for up to 3 months, in a freezer-safe container with wax paper separating any layers of truffles. Remove from freezer 30 minutes prior to serving.
From Mom’s recipe box, originally from a family friend, Dinah Konda.