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crunchy peanut balls
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5 from 1 vote

Crunchy Peanut Balls

These choc-coated balls of crunchy peanut-y bliss are so good you may need to hide them!
Prep Time30 mins
Cook Time1 min
Course: Dessert
Cuisine: Australian
Keyword: peanut balls
Servings: 24 pieces
Calories: 135kcal


  • 3 cups rice bubbles
  • 1/2 cup salted peanuts
  • 1/4 cup golden syrup (you could also try corn syrup or maple syrup)
  • 1/2 cup brown sugar
  • 1/3 cup smooth peanut butter
  • 270 gram milk chocolate (one and a half family blocks)


  • Place rice bubbles and peanuts in a mixing bowl and stir to combine.
  • Put golden syrup and sugar in a saucepan and melt over low heat, stirring continuously. This should take a few minutes.
  • Increase heat to medium and bring mixture to a slow boil, continuing to stir. Allow to boil for one minute, stirring, being careful not to burn the mixture. Remove from heat if the mixture starts to boil too vigorously and then return.
  • Remove the mixture from heat and stir in the peanut butter. Return to heat briefly to encourage a smooth mixture if the peanut butter remains lumpy.
  • Pour mixture over rice bubbles and peanuts and stir quickly to combine.
  • Working quickly so the mixture doesn't set, scoop spoonfuls of mixture and roll into balls with your hands (testing first that the mixture isn't too hot). Place the balls on a tray lined with baking paper.
  • Place tray into fridge for at least half an hour to cool.
  • Melt chocolate in microwave using 20 second bursts and stirring between each burst.
  • Drop the balls into the chocolate, one or two at a time, and then lift out using two forks. Allow excess chocolate to drain off and then place the balls onto a lined tray.
  • Place the tray into the fridge for at least an hour to allow chocolate to set.



Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg