Description
These Irresistible Peanut Butter Balls are a delightful no-bake treat combining creamy peanut butter, powdered sugar, and a rich chocolate coating. Perfect for parties or a sweet snack, they are easy to make and sure to satisfy any peanut butter and chocolate lover’s cravings.
Ingredients
Scale
Main Ingredients
- 1 cup (283g) creamy peanut butter
- 6 tablespoons (84g) salted butter (or unsalted butter + 1/4 teaspoon salt)
- 2 3/4 cups (311g) powdered sugar
- 1 teaspoon vanilla extract
For the Coating
- 1 package (10 ounces) chocolate melting chocolate (such as Ghirardelli or Candiquik)
Instructions
- Cream Peanut Butter and Butter: In a mixing bowl, use a hand mixer to cream together the peanut butter and butter until smooth and well blended, creating a creamy base.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the creamed mixture, mixing until fully incorporated. Stir in the vanilla extract until the mixture becomes smooth and cohesive.
- Prepare the Cookie Sheet: Line a large cookie sheet with wax paper or parchment paper to prevent the peanut butter balls from sticking during chilling and coating.
- Form Peanut Butter Balls: Scoop 1-inch portions of the mixture and roll each by hand into balls. Place each ball on the prepared cookie sheet and repeat until all mixture is used.
- Chill the Balls: Refrigerate the peanut butter balls for about 20 minutes to firm them up, making them easier to dip in chocolate.
- Melt the Chocolate: Place the melting chocolate wafers in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 10-second intervals, stirring each time, until the chocolate is fully melted and smooth. Alternatively, follow package directions.
- Dip Peanut Butter Balls in Chocolate: Remove the chilled peanut butter balls from the refrigerator. Using a toothpick, dip each ball into the melted chocolate, ensuring it’s completely coated. Place the coated balls back on the lined cookie sheet.
- Set the Chocolate Coating: Allow the chocolate-covered peanut butter balls to harden completely at room temperature or place them in the refrigerator. Serve once set or store in an airtight container in the refrigerator for up to 5 days.
Notes
- You can substitute salted butter with unsalted butter plus 1/4 teaspoon salt.
- For easier coating, the peanut butter balls must be firm and cold.
- If you do not have melting chocolate wafers, use any good quality chocolate chips but melt carefully to avoid burning.
- Store the peanut butter balls in an airtight container in the refrigerator for best freshness up to 5 days.
- Use parchment or wax paper on the cookie sheet to make cleanup easier.
