Description
These irresistible peanut butter balls are a delightful no-bake treat featuring a creamy peanut butter and powdered sugar center coated in rich melted chocolate. Perfect for parties, holidays, or anytime you crave a sweet, nutty indulgence, they are easy to make and ready in under an hour.
Ingredients
Scale
Main Ingredients
- 1 cup (283g) creamy peanut butter
- 6 tablespoons (84g) salted butter (or unsalted butter + 1/4 teaspoon salt)
- 2 3/4 cups (311g) powdered sugar
- 1 teaspoon vanilla extract
For the Coating
- 1 package (10 ounces) chocolate melting chocolate (such as Ghirardelli or Candiquik)
Instructions
- Cream Peanut Butter and Butter: In a mixing bowl, use a hand mixer to cream together the peanut butter and butter until smooth and well blended. This creates a creamy base for the balls.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the creamed mixture, mixing until well combined. Stir in the vanilla extract to enhance the flavor and achieve a smooth, cohesive dough.
- Prepare the Cookie Sheet: Line a large cookie sheet with wax paper or parchment paper to prevent the peanut butter balls from sticking after shaping.
- Shape the Peanut Butter Balls: Scoop out 1-inch portions of the peanut butter mixture and roll each into a ball using your hands. Place each ball onto the prepared cookie sheet, covering the entire batch.
- Chill the Balls: Refrigerate the peanut butter balls for about 20 minutes until firm. This step makes them easier to handle during the chocolate coating.
- Melt the Chocolate: Place the chocolate melting wafers in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 10-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, follow package directions for melting.
- Coat the Balls in Chocolate: Remove the chilled peanut butter balls from the fridge. Using a toothpick, dip each ball into the melted chocolate, fully coating it. Place the coated balls back on the lined cookie sheet.
- Set the Chocolate: Allow the chocolate-coated balls to harden completely at room temperature or in the refrigerator. Once set, they are ready to serve or can be stored.
Notes
- Use creamy peanut butter for the best texture; natural peanut butter might be too oily.
- Ensure the balls are firm before dipping to avoid breaking apart in the chocolate.
- If you don’t have chocolate melting wafers, you can use high-quality chocolate chips with a teaspoon of shortening or coconut oil to help melting smoothly.
- Store finished peanut butter balls in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a variation, try adding a pinch of salt to the peanut butter mixture for a salty-sweet flavor.
