Chocolate Peanut Butter Balls
The love of chocolate and peanut butter are combined in these irresistible bite-size chocolate-covered peanut butter balls.
- 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
- 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
- Mix together the peanut butter, butter and powdered sugar until combined.
- 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.
- 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.
- 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.
- 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.
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.
- 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.
Keywords: peanut butter balls recipe, chocolate peanut butter balls