Chocolate Peanut Butter Balls Recipe

5 from 4 votes

Chocolate Peanut Butter Balls Recipe

These chocolate covered peanut butter balls are easy to make with only 6 ingredients! This no bake dessert is a delicious treat for the holidays or any time of the year. Decorate them with melted chocolate or festive holiday sprinkles!

Prep Time20

Freezing1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: peanut butter balls

Author: Laura

Cost: $5

Equipment

Ingredients

Peanut Butter Balls:

¼ cup salted butter softened
1 ½ cup creamy peanut butter
1 ½ cups powdered sugar
1 ½ cups graham cracker crumbs (10-11 full graham crackers-4piece sheets)
1 teaspoon vanilla extract
pinch of sea salt

For the chocolate coating:

12 ounces chocolate chips (2 cups)
1 Tablespoon peanut butter

US Customary - Metric

Instructions

Make the Peanut Butter Filling

In a large bowl, mix together powder sugar and graham cracker crumbs, set aside.
In a mixer, beat butter and peanut butter together until creamy. Add vanilla and beat until combined.
Add powdered sugar mixture and a pinch of salt and beat until combined.
Line a large baking sheet with wax paper.
Use a 1 Tablespoon measuring spoon to measure out peanut butter ball mixture.
Roll each 1 Tablespoon portion into a smooth ball and place each ball on the lined baking sheet. (Note: if balls are not rolling smoothly add a touch more peanut butter to the mixture). Repeat until all the peanut butter ball mixture is used.
Place peanut butter balls in the freezer for at least 1 hour (or until frozen).

Make the Chocolate Coating

After 1 hour, place chocolate chips and 1 Tablespoon peanut butter in a microwave safe dish or in the bowl of a double boiler. Melt, stirring until smooth and glossy.
Transfer melted chocolate to a small bowl (you want the chocolate to be deep, not a shallow layer in a large bowl).

Dip into Chocolate

Remove peanut butter balls from the freezer and dip each one individually into the chocolate mixture.
Shake off excess chocolate and place on the wax paper on the baking sheet.
If desired, immediately sprinkle with sprinkles (before the chocolate hardens).
Repeat until all the peanut butter balls are coated with chocolate.
Let the peanut butter balls harden, either at room temperature or in the freezer (faster).
Store in an airtight container in the refrigerator or at room temperature!
Serve at room temperature!

Video

Notes

Ingredient Substitutions List:

Butter: unsalted butter, coconut oil and ghee.
Peanut Butter: creamy or crunch, solid at room temperature. Any nut or seed butter works well - almond butter, sunflower seed butter, cashew butter, etc.
Graham Cracker Crumbs: Use gluten-free crumbs or crackers to make this recipe gluten-free.
Chocolate. chips, bars, discs in any kind of chocolate - white, milk, semisweet or dark.

To Make Graham Cracker Crumbs:

Place 10-11 graham crackers into a food processor fitted with the “S” blade or blender.
Process/blend until mixture turns into a fine powder.
Use in the recipe as directed.

To Make a Chocolate Drizzle

Let the balls set and the chocolate harden after being dipped in chocolate.
Melt more chocolate, white chocolate, candy melts, etc. and drizzle on top. (for a perfect drizzle I use a decorators bag and pipe it on with a small round tip).
Let set until hardened.

Store/Freeze

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to two months. Thaw slowly at room temperature or in the refrigerator - do not warm in the microwave.

Nutrition