Easy peanut butter balls made with creamy peanut butter, powdered sugar and covered in a sweet chocolate coating. Only takes 5 ingredients!
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Easy No-Bake Dessert
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 with sea salt on top. Very similar to buckeye candy and so hard to resist!
These no-bake treats 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 Christmas dessert board and are always the first gone at a party. Everyone loves them!
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!
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!
- A winning combo. Chocolate and peanut butter are a match made in heaven. If you love peanut butter blossoms, these chocolate peanut butter balls will be no exception.
- Decorative. They look so dainty and decorative, making the perfect addition to any holiday goodie plate or treat bag.
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.
Find the full printable recipe with specific measurements below.
- Peanut butter: Make sure it’s creamy (I prefer Skippy or Jif nut butters). 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 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). You could also use chopped dark chocolate or white chocolate.
Variations + Toppings
My personal favorite variation is dipped in semi-sweet chocolate with sea salt on top. Sometimes we like to add chopped peanuts or sprinkles on top, or drizzle more chocolate like I do with my chocolate covered coconut balls.
- Sea salt
- Chopped peanuts
- More drizzled chocolate
- Mini chocolate chips
- Powdered sugar
For a bit of texture, make peanut butter balls with Rice Krispies! Just mix some Rice Krispies cereal in with the peanut butter filling to give it a delicious crispy and crunchy texture. Sometimes I make half with the cereal and half without.
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
The Key to Perfect 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 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.
Made with 5 simple ingredients: peanut butter, butter, powdered sugar, vanilla and chocolate for coating. They couldn’t be simpler to make!
You can use semi-sweet chocolate chips, although you wont 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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