Chocolate Peanut Butter Balls

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It’s a chain reaction… Well a ball reaction more like it. These Chocolate Peanut Butter Balls are way more than satisfying. Yes that line was pretty bad but I’m confident you can get past it and keep reading. Chocolate Peanut Butter Balls are the perfect healthy treat-to-go. Make a batch on Sunday and you can snack guilt free during the week when you get busy.

No-Bake Chocolate Peanut Butter Balls (Buckeyes

No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth – we know you’ve got it all. It’s never not the time to throw together this quick and easy dessert that’s perfect for entertaining or even just for yourself!

Ingredients

for 6 balls

  • ½ cup melted butter(114 g), melted
  • 1 ½ cups peanut butter(360 g)
  • 2 ½ cups powdered sugar(400 g)
  • 1 cup chocolate chips(175 g), enough for dipping

Nutrition Info

View Info

Preparation

  1. Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
  2. Make 1 inch balls and freeze for about 20 minutes or until firm.
  3. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
  4. Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
  5. Enjoy!

CHOCOLATE PEANUT BUTTER BALLS RECIPE

YIELD: 24

PREP TIME: 35 MINUTES

COOK TIME: 5 MINUTES

TOTAL TIME: 40 MINUTES

Chocolate and peanut butter are an all-time favorite combo for many of us, plus, these Chocolate Peanut Butter Balls couldn’t be easier to make.

INGREDIENTS

  •  1/2 cup creamy peanut butter (substitute other nut butters, if needed)
  •  3 tablespoons salted butter, softened
  •  1 cup+ powdered sugar
  •  8 ounces semi-sweet chocolate, chopped (or chocolate chips)

INSTRUCTIONS

  1. Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up, or cover tightly with plastic wrap and refrigerate until ready to form balls.
  2. Shape into 1-inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes to allow to firm up. Dough balls should hold shape before dipping in chocolate. Add more refrigeration time if necessary.
  3. Melt chocolate according to package instructions.
  4. Dip peanut butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet, cover and refrigerate until ready to serve.

NOTES

  • The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once peanut butter balls are formed, they can also be covered in plastic wrap ad refrigerated until ready to dip in chocolate.
  • Finished peanut butter “dough” should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If peanut butter dough seems too soft, tightly wrap dough in plastic and refrigerate for about 20 minutes to firm up before forming balls.
  • Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it’s hot where you are, you may need to keep returning the dough to the refrigerator, and/or add more powdered sugar to thicken up dough.
  • If concerned with peanut allergies, substitute an almond butter or other nut butter that is allowed for the peanut butter.

Chocolate Covered Peanut Butter Balls Recipe

I have such an easy and delicious recipe to share with you today – Chocolate Covered Peanut Butter Balls Recipe! These are so delicious – they are just like mini Reese’s peanut butter cups, but in ball form. They melt in your mouth. They are that good.

Chocolate covered peanut butter balls stacked on top of each other with a bite taken out of one of the balls.

How do you make easy peanut butter balls?

We are going to show you with this easy recipe. It is so simple and this recipe is truly the best. I’m certain it will become a family favorite for you as well!

Peanut butter and chocolate fans will love this recipe. They taste just like peanut butter cups.

Chocolate Covered Peanut Butter Balls

You only need a handful of ingredients and a little time and you will soon be enjoying these peanut butter balls for yourself. We always put together plates of goodies for the neighbors and these little gems are very popular. Try this great recipe today.

Chocolate covered peanut butter balls stacked on top of each other on a white plate.

Homemade Peanut Butter Balls are always a hit! 

It’s become a family tradition to make these for holidays and parties. It doesn’t get any easier than Peanut Butter Balls Recipe no bake! I make these every year and get asked for the recipe for peanut butter balls!

Ingredients to make this recipe.

Ingredients:

  • Creamy peanut butter – I have found that creamy works the best. You can use crunchy if want an added crunch. I do not recommend natural peanut as it separates when it’s mixed with the other ingredients to the balls don’t hold together as well.
  • Butter – Softened at room temperature.
  • Vanilla Extract – This adds a subtle sweetness that is delicious in this recipe.
  • Powdered Sugar – I don’t shift it and it works great every time.
  • Semi-Sweet Chocolate Chips – You can also use almond bark or dark chocolate chips as well if you prefer.
  • Shortening – This is necessary as it makes the chocolate creamy and ensures that the chocolate coating is smooth on these peanut butter balls.
Close up of Chocolate covered peanut butter balls stacked on top of each other with a bite taken out of one of the balls.

How to make Chocolate Peanut Butter Balls:

  • Line a baking sheet with waxed paper or parchment paper and set aside.
  • Mix peanut butter, room temperature butter and vanilla together in a large bowl.
  • Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note — I do not sift my powdered sugar. I just scoop out 1 cup full and dump it in my bowl.
  • By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
  • Once all of the confectioners sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. I use a cookie scoop. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
Photos showing how to make the peanut butter balls.

How to Coat the Peanut Butter Balls:

  • Once you have made all of your balls, melt the chocolate. My favorite way to do this is in the double boiler, but if you don’t have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate.
  • Be sure to add the shortening to your chocolate – this will make covering your peanut butter balls with chocolate a lot easier.
  • Then one at a time, drop your peanut butter balls into the melted chocolate chips. Lift the ball out of the milk chocolate with a fork, allow the excess chocolate to drip off and then transfer it to the waxed paper.
  • Once all of your peanut butter balls have been dipped in chocolate, put the cookie sheet in the fridge for 15-30 minutes to harden the chocolate.
Photos showing how to make the chocolate coating.

Easy Peanut Butter Balls Recipe is so creamy and yummy. 

What do you think? Try these peanut butter balls for yourself.

If you are lucky, you will still have some left over tomorrow. Once I set these on the counter, they were gone. Everyone is my house love these.

Chocolate covered peanut butter balls stacked on top of each other with a ball of peanut butter balls behind it.

Tips for This Recipe:

  • Make sure the Peanut Butter Balls are frozen before dipping. This will make sure that the balls don’t fall apart.
  • Use a fork to dip the balls into the chocolate so that the excess chocolate will drip off the fork.
  • Do not overcook the chocolate. Overcooked chocolate will become clumpy and will not be smooth on these peanut butter balls.
Chocolate covered peanut butter balls stacked on top of each other with a bite taken out of one of the balls with a blue linen behind it.

Variations:

  • Use your favorite type of Chocolate – These peanut butter balls are great dipped in milk, white or dark chocolate.
  • Add Rice Krispies – You can replace half of the powdered sugar amount with rice krispies to give these peanut butter balls an added crunch.
  • Use any type of nut butter – Generally, I make these with peanut butter but if you’re allergic, these can also be made with any type of nut butter. Almond Butter, Cashew Butter or Sunflower Butter would all be delicious in this recipe.

How long can you keep peanut butter balls in the refrigerator?

Peanut Butter balls are best eaten fresh.  You can keep them in the fridge up to 2 weeks as long as they are in an airtight container.  You can also freeze peanut butter balls up to 2-3 months.

easy peanut butter balls

PREP: 30 minutesTOTAL: 30 minutes

Delicious no bake Peanut Butter Balls dipped in dark chocolate.

INGREDIENTS

  • 60 grams (1/4 cup) unsalted butter, room temperature
  • 125 grams (1/2 cup) smooth peanut butter, plus extra for drizzling
  • 190 grams (1 and 1/2 cup) icing or powdered sugar
  • 250 grams (1 and 2/3 cup) dark or milk chocolate*

INSTRUCTIONS

  1. Line a large baking tray with baking or parchment paper. In a large mixing bowl, add butter and peanut butter. Mix briefly until smooth and creamy.
  2. Add icing sugar and mix until a soft dough forms. Scoop small tablespoons of peanut butter mixture and roll into a smooth ball using your hands. Place on prepared tray. Repeat util you have roughly 18 truffles. Place truffles  in the fridge for at least 10 minutes.
  3. Break up chocolate into small pieces and place in a small microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
  4. Dip each peanut butter ball into the chocolate, one at a time, and use a fork to get slowly lift them out. Gently shake off excess chocolate and place truffles on prepared tray. Pop in the fridge for 10-15 minutes to set.
  5. Add a few tablespoons of peanut butter to a small bowl and microwave 20 seconds or so, until melted and smooth. Drizzle peanut butter over truffles.

NOTES

  • *I use a mix of both milk and dark chocolate.
  • I recommend using a regular store-bought peanut butter for this recipe, rather than a ‘natural’ healthy peanut butter.
  • If you find your peanut butter balls are too soft to roll, it may be because your butter was too soft. Simply leave the peanut butter mixture in the fridge for 30 more minutes – or even pop it in the freezer to firm up.

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