This no-bake chocolate peanut butter balls recipe is easy to make with only 6 ingredients (including graham crackers)! They are always the first treat to disappear from my Christmas cookie tray! Decorate them with melted chocolate or festive holiday sprinkles!
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 TBS measuring spoon to measure out peanut butter ball mixture.
Roll each 1 TBS 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 TBS 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 the peanut butter balls into the melted 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!
To make your own 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 create a drizzle on top of the peanut butter balls:
Wait until they are hardened.
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 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.
Butter: You can use salted or unsalted butter. For a dairy-free version, use vegan butter (Earth Balance) or ghee.
Peanut Butter: Make sure it's creamy and not too liquidy. I prefer a natural, no-stir variety so that the balls hold up better as they reach room temperature. If you choose to use a more runny peanut butter you will need to serve these cold or add more powdered sugar or graham cracker crumbs to make them roll easier (and make less of a mess).
Powdered sugar: if you try to avoid refined sugar, make this easy Paleo Powdered Sugar and use it as a substitution.
Graham Cracker Crumbs: I just toss some grahams in my Vitamix or food processor and blend them up. If you have any dietary restrictions use a gluten-free/allergy friendly graham cracker variety!
Chocolate Chips: Our favorite chocolate of choice is a semi-sweet variety. However I have used milk and dark chocolate with delicious results.