The love of chocolate and peanut butter are combined in these irresistible chocolate-covered peanut butter balls. These no-bake peanut butter balls are made with just 4 ingredients and are melt-in-your-mouth good! Peanut butter balls on a stack of white plates.

Why this recipe is so great:

  • No-bake and only 4 ingredients – All you have to do is combine 3 ingredients, roll the mixture into balls, freeze, and dip in chocolate – and you’ve got the most delicious homemade candy.
  • Shockingly good – They taste like Reese Peanut Butter Cups, but even better! The peanut butter filling is creamier and smoother like a gourmet chocolate truffle. The candy coating is more chocolaty and doesn’t melt as soon as you touch it.
  • Keeps well and great for gifting – These chocolate peanut butter balls keep for 2 weeks and can be frozen for up to 3 months. They also make for great gifts because they are better than any box of store-bought chocolates.

Chocolate-covered peanut butter balls on a white oval plate.

Ingredients you’ll need:

  • Creamy peanut butter – regular not the natural kind
  • Unsalted butter
  • Powdered sugar
  • Dark or semi-sweet baking chocolate

How to make chocolate peanut butter balls:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a mixing bowl, add some creamy peanut butter, powdered sugar, and softened unsalted butter.
  2. Mix until combined.
  3. Roll the peanut butter mixture into 1 inch balls and place in a freezer-safe container lined with wax paper. Chill in the freezer for 1 hour.
  4. Melt some baking chocolate using a microwave or double-boiler. Dip the peanut butter balls, one at a time, in the melted chocolate. Set the balls on wax paper and drizzle with the excess chocolate or top with sprinkles if desired. Place in the fridge for 10-15 minutes until the chocolate sets.

picture collage of how to make peanut butter balls

Other variations:

Peanut butter balls with Rice Krispies – Fold in 1 cup of Rice Krispies to the peanut butter mixture and follow the rest of the recipe as instructed.

Peanut butter balls with coconut – Fold in 1/2 cup of unsweetened shredded coconut to the peanut butter mixture and roll in more coconut after dipping in chocolate if desired.

Expert tips:

  • Chill the dough if it’s too soft to roll – If the dough is too soft or sticky to easily roll in your hands, pop it in the fridge for 20-30 minutes to firm up.
  • Freeze the balls before dipping in chocolate – This really helps the peanut butter balls hold their shape when dipping in the warm chocolate. It also helps the chocolate set up faster.
  • Use dark or semi-sweet baking chocolate – Baking chocolate melts much better than chocolate chips. I’ve also heard good things about Ghirardelli chocolate wafers. You can also use chocolate-flavored melting wafers, but they don’t taste as good.
  • Melting the chocolate – The easiest and fastest way is to melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl, heat at 50% power for 30-second intervals, stirring in between, until completely smooth and melted.
  • Use a small fork to dip the peanut butter balls – Using a fork allows you to quickly roll the balls in the chocolate and lift them out. Tip the fork to roll the balls onto the wax paper or use a toothpick to help slide the balls off the fork.
  • Tap excess chocolate – After dipping the balls in the chocolate, tap the fork on the side of the bowl a few times to let the excess chocolate drip off so it doesn’t pool on the bottom when you place the balls to set.

Peanut butter balls on a white speckled plate with one cut in half.

FAQ:

What type of peanut butter is best to use?

Regular peanut butter is best because it’s emulsified. I personally like creamy peanut butter for a smooth truffle-like texture, but you can use crunchy peanut butter if you prefer. Do not use natural peanut butter because it’s too oily to work with.

How long are peanut butter balls good for?

If properly stored, they can last 2-3 days at room temperature or up to 2 weeks in the fridge.

Can you freeze peanut butter balls?

Yes, place them slightly spaced apart in a single layer on a tray and put them in the freezer for 1-2 hours until completely frozen. Then transfer the peanut butter balls to a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge or place on the counter for 1 hour before serving.

Chocolate-covered peanut butter closely scattered on a white surface.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peanut Butter Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Lily Ernst
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 minutes
  • Yield: 20-22
  • Category: dessert
  • Method: No-bake
  • Cuisine: American
Print Recipe

Description

The love of chocolate and peanut butter are combined in these irresistible chocolate-covered peanut butter balls.

Ingredients

  • 1/2 cup (135g) creamy peanut butter
  • 3 tbsp (42g) unsalted butter, softened
  • 1 cup (125g) powdered sugar, sifted
  • 8 oz dark or semi-sweet baking chocolate

Instructions

  1. Mix together the peanut butter, butter and powdered sugar until combined.
  2. Roll the mixture into 1″ balls and place in a freezer-safe container lined with wax paper. Cover and chill in the freezer for 1 hour.
  3. Melt the chocolate in the microwave at 50% power in 30-second increments, stirring in between, until completely smooth and melted. You can also melt the chocolate in a double boiler if you prefer.
  4. Dip the peanut butter balls, one at a time, in the melted chocolate using a small fork. Tap the fork on the side of the bowl a few times to let the excess chocolate drip off.
  5. Set the balls on wax paper and drizzle with the excess chocolate if desired. Place in the fridge for 10-15 minutes until the chocolate hardens.

Notes

The peanut butter balls can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. They can also be frozen for up to 3 months.

Expert tips:

  • Chill the dough if it’s too soft to roll – If the dough is too soft or sticky to easily roll in your hands, pop it in the fridge for 20-30 minutes to firm up.
  • Freeze the balls before dipping in chocolate – This really helps the peanut butter balls hold their shape when dipping in the warm chocolate. It also helps the chocolate set up faster.
  • Use regular peanut butter – Creamy style is best because it gives the peanut butter balls a smooth truffle-like texture. Do not use natural peanut butter becuase it’s too greasy to work with.
  • Use dark or semi-sweet baking chocolate – Baking chocolate melts much better than chocolate chips. I’ve also heard good things about Ghirardelli chocolate wafers. You can also use chocolate-flavored melting wafers, but they don’t taste as good.
  • Melting the chocolate – The easiest and fastest way is to melt the chocolate in the microwave. Place the chocolate in a microwave-safe bowl, heat at 50% power in 30-second intervals, stirring in between until smooth and completely melted.
  • Use a small fork to dip the peanut butter balls – Using a fork allows you to quickly roll the balls in the chocolate and lift them out. Tip the fork to roll the balls onto the wax paper or use a toothpick to help slide the balls off the fork.
  • Tap excess chocolate – After dipping the balls in the chocolate, tap the fork on the side of the bowl a few times to let the excess chocolate drip off so it doesn’t pool on the bottom when you place the balls to set.