Creamy peanut butter balls covered in a sweet chocolate coating with a dash of sea salt. This delicious treat is always the first gone at a party!
My favorite thing about truffles is that they’re super easy to make, but look so elegant. You can also make so many fun variations, like sugar cookie truffles, brownie truffles and cookie dough truffles. Just switch up the filling and type of chocolate coating. Easy peasy!
If you love peanut butter cups, you will love these chocolate peanut butter balls! They are basically a creamy peanut butter truffle covered in chocolate with sea salt on top. So hard to resist!
These no-bake treats also couldn’t be easier to make. They only take 5 ingredients and will be done in less then 30 minutes. They make the perfect addition to any holiday goodie plate and are always the first gone at a party. Everyone loves them!
5 simple ingredients!
The best part about this recipe is that all of the ingredients are super simple. I usually have all of these in my fridge or pantry, which makes this the perfect treat to make when you don’t have time to go to the store.
- Peanut butter: Make sure it’s creamy (I prefer Skippy or Jif). The natural drippy type won’t work in this recipe.
- Butter: Use unsalted butter. I let it sit out on the counter for a bit to soften.
- Vanilla extract: This adds a delicious boost of pure vanilla flavor.
- Powdered sugar: This helps sweeten the balls and creates an extra creamy texture.
- Chocolate: High quality semi-sweet chocolate melting wafers work best (like Ghirardelli).
How to make peanut butter balls
- 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. Shape the filling 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 wafers until smooth (in a double broiler or microwave 60 seconds). Remove from freezer, then dip individually into chocolate until evenly coated. Place back on parchment 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!
The key to perfect peanut butter truffles
- 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 peanut butter balls hold their shape and prevents them 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 chocolate dries fast, so immediately sprinkle on toppings while it’s still wet.
Variations + toppings
There are so many yummy variations to try! My personal favorite are the ones dipped in semi-sweet chocolate with sea salt on top. You can also dip in white chocolate. Sometimes we like to add chopped peanuts or sprinkles on top, or drizzle more chocolate.
- Semi-sweet chocolate melting wafers
- White chocolate melting wafers
- Sea salt
- Chopped peanuts
- More drizzled chocolate
- Mini chocolate chips
- Powdered sugar
More chocolate covered treats:
- 3-ingredient chocolate truffles
- Dipped pretzel rods
- Easy buckeye recipe
- 3-ingredient oreo balls
- Easy cake pop recipe
Peanut Butter Balls
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.