Easy peanut butter balls made with creamy peanut butter, powdered sugar and covered in a sweet chocolate coating. This homemade candy tastes like a Reese’s peanut butter cup!
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No Bake Peanut Butter Balls
If you love Reese’s peanut butter bars or my rich chocolate peanut butter fudge, you will love these chocolate peanut butter balls! They are basically a creamy peanut butter truffle covered in chocolate. Similar to buckeye balls and so hard to resist!
Why This Recipe Works
- No-bake. Save the oven time for all your favorite holiday cookies and make these easy no-bake chocolate covered peanut butter balls by using only a microwave!
- Easy to make. With only 5-ingredients, this candy recipe is simple just like sugar cookie truffles, brownie truffles and cookie dough truffles!
- A winning combo. The combination of peanut butter and chocolate is irresistible. If you love peanut butter blossoms, you’ll love chocolate peanut butter balls recipe.
- Decorative. They taste like Reese peanut butter cups but look like elegant truffles. They’re the perfect addition to a holiday dessert plate or to give as a Christmas gift.
5 Simple Ingredients
The best part about this peanut butter truffles recipe is that all of the ingredients are super simple.
Find the full printable recipe with specific measurements below.
- Peanut butter: I prefer creamy smooth peanut butter from Skippy or Jif. The natural peanut butter that is drippy won’t work in this recipe.
- Butter: Use unsalted butter. I let it sit out on the counter for a bit to soften and come to room temperature.
- Vanilla extract: This adds a delicious boost of pure vanilla flavor.
- Powdered sugar: Also known as confectioners’ sugar. This helps sweeten the balls and creates an extra creamy texture.
- Chocolate: High quality semi-sweet chocolate melting wafers work best (like Ghirardelli).
Substitutions and Variations
These classic easy peanut butter balls are yummy enough on their own but here are some variations to mix it up!
- Crispy: Make peanut butter balls with Rice Krispies! Just mix some Rice Krispies cereal in with the peanut butter filling for a crispy texture.
- Crunchy: Substitute crunchy peanut butter for creamy peanut butter 1:1, the balls may not be perfectly round.
- Type of chocolate: You could use chopped dark chocolate, white chocolate, candy melts or even almond bark.
- Mix-ins: Boost the flavor and texture of no bake peanut butter balls by adding shredded coconut or mini-chocolates into the mix.
- Toppings: A sprinkle of sea salt, chopped peanuts, holiday sprinkles or even a drizzle of chocolate like in I do in chocolate covered coconut balls.
How to Make Chocolate Peanut Butter Balls
Making peanut butter balls dipped in chocolate is super easy and stress free. Absolutely no baking and ready from start to finish in just about 30 minutes.
- Make the filling. Start by mixing together the peanut butter, butter and vanilla using an electric mixer. Mix in 1 cup of powdered sugar gradually until well combined. Then use your hands to mix in the remaining 3/4 cup powdered sugar until all the sugar is gone.
- Roll. Shape the peanut butter mixture into 1-inch balls and place on a parchment-lined baking sheet. Then place in freezer for 15 minutes to harden.
- Coat in chocolate. Next melt the chocolate until smooth (in a double boiler or microwave 60 seconds). Remove from freezer, then dip individually into chocolate until evenly coated. Place back on parchment paper or wax paper.
- Add toppings. Immediately add toppings like sea salt, chopped nuts or sprinkles. Then place truffles in the fridge to chill for 10 minutes. Enjoy!
5 star review
So easy! My 10 year old actually was the one who made them, so they are fool proof. And delish!– Jackie
Tips for the Best Peanut Butter Balls
- Use high quality chocolate. I’ve found that melting wafers work best when making truffles. Ghirardelli wafers are my favorite.
- Freeze before coating with chocolate. This helps the chocolate-covered peanut butter balls hold their shape and prevents these bite-sized treats from melting.
- Use a fork for dipping. Place the truffle on your fork, then dip in chocolate. Then tap the fork on the side of the bowl to remove any excess chocolate for an extra smooth finish.
- Immediately add toppings. The warm chocolate dries fast, so immediately sprinkle on toppings while it’s still wet.
Made with 5 simple ingredients: peanut butter, butter, powdered sugar, vanilla and chocolate for coating. These are foolproof and couldn’t be simpler to make!
You can use semi-sweet chocolate chips, although you won’t get the smooth finish like you would with the chocolate melting wafers.
They will stay fresh in the fridge in an airtight container for about 1 week.
Yes, I recommend keeping them in the fridge so they don’t soften. They store great in the freezer as well.
Yes! I’d recommend flash freezing them first so that they don’t stick together. Place them on a baking sheet and freeze for about 30 minutes, or until hard. Then place in a freezer container and store for up to 2 months.
If the filling is too soft, try adding a little more powdered sugar. You can also try refrigerating it before rolling.
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Chocolate Peanut Butter Balls
- ¾ cup creamy peanut butter
- ¼ cup unsalted butter (softened)
- ½ teaspoon vanilla extract
- 1 ¾ cups powdered sugar
- 1 ½ cups semi-sweet chocolate melting wafers
Optional toppings: sea salt, crushed nuts, mini chocolate chips, powdered sugar, coconut or sprinkles
- Line a baking sheet with parchment paper and set aside.
- Mix together peanut butter, butter, and vanilla in a medium-size bowl with an electric mixer. Gradually add in 1 cup powdered sugar and mix until well combined. Add the last 3/4 cup powdered sugar and mix with your hands until all the sugar is gone. It will start feeling thick.
- Shape dough into 1-inch balls and place on baking sheet. I like to use a small cookie scoop and then roll them in my hands. Place on baking sheet and then freeze for 15 minutes.
- In a small bowl, melt chocolate melting wafers in the microwave for 60 seconds or in a double broiler. Stir until melted.
- Remove the truffles from the freezer and dip them one by one in the chocolate. Make sure they are evenly coated. I like to use a fork to dip them in and then
tap the fork on the side of the bowl to remove any excess chocolate.
- Place the truffles back on the parchment paper. Top with sea salt, or other toppings if desired. Place truffles in the refrigerator for 10 minutes to allow to harden. Best stored in the refrigerator.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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