Peanut Butter Balls, also known as peanut butter truffles, are easy no-bake sweet treats with a hard chocolate shell and your favorite decorations.
Made with an electric mixer with a few simple ingredients, these are satisfying sweet treats to look forward to after dinner, or for an afternoon pick-me-up.
The ingredients for homemade peanut butter balls are all pantry-staple ingredients that you’re likely to already have on hand.
Here’s what you need for this recipe:
Peanut Butter, the star of the show, brings nutty flavor, natural creaminess, and texture. It’s best to use processed, sweetened peanut butter for this recipe, as natural peanut butter can result in dry and crumbly balls.
Butter, which adds tenderness, creaminess, and rich flavor to these treats.
Vanilla extract adds a warming note that complements peanut butter and chocolate like nothing else.
Salt, which brings out the other flavors in the peanuts, butter, and sugar.
Powdered sugar, also called confectioners sugar, is light, fluffy, and pure white, so your peanut butter filling stays creamy and sweet.
Baking chocolate for the chocolate-dipped coating. Opt for baking chocolate over chips. It melts more evenly. You can use any kind of chocolate, from bittersweet to white.
In a large mixing bowl, beat the filling ingredients, starting with the butter, until it’s light and fluffy. Then, beat in the peanut butter until the mixture is uniform. Add the vanilla extract, salt, and powdered sugar and continue mixing until you have a well-combined, soft, and crumbly dough.
Form the dough into 1-inch balls and arrange them on the prepared baking sheet.
Cover the balls on the baking sheet and chill in the fridge for an hour, or up to overnight.
Before taking the balls out of the fridge, prepare the chocolate dip by melting baking chocolate and 1 teaspoon of vegetable oil in a microwave-safe bowl or with a double boiler.
Use a skewer to dunk each peanut butter ball into the chocolate mixture, turning to coat the entire surface.
Top each ball with sprinkles or other decorations before the chocolate hardens.
Return the balls to the fridge for half an hour, or until the chocolate is fully cooled and hardened.
Once they're cool, serve the peanut butter balls on a tray, and enjoy!
To make the chocolate coating for your peanut butter bites, you’ll need high-quality chocolate and a bit of vegetable oil. The oil adds shine and smoothness to the chocolate coating.
You can melt the chocolate in the microwave in 20-second intervals. Stir the melting chocolate between each interval to prevent burning. When the chocolate is 75% melted, remove it from the microwave. It will continue melting after removing it from the heat. Let this mixture stand for about 5 minutes on the counter to thicken up a bit before dipping.
To dip the peanut butter balls, use a long-handled fork and a wooden skewer. To do so, insert the skewer into a ball, dip it into the melted chocolate, turning to coat all sides. Remove it from the chocolate and tap the skewer on the side of the bowl to remove any chocolate drips. Then use a fork to gently slide the ball off the skewer and onto a parchment paper-lined baking sheet.
Before the chocolate cools, you can add your favorite decorations to these balls. Sprinkle colorful candies, chopped nuts, shredded coconut, or rainbow sprinkles on for garnish.
Keep the chocolate-coated balls separated from each other on the baking sheet, as the melted chocolate will smudge easily before it sets fully in the fridge.
You can keep the unrolled dough fresh in the fridge for several days before using it. Make sure it’s tightly wrapped for freshness. You can also store finished and chocolate-coated peanut butter balls in an airtight container in the fridge for up to 2 weeks or on the counter for 2 days (warm weather will melt them though).
You can even freeze the balls for up to 3 months in an airtight container. Simply thaw the balls overnight in the fridge before serving.
If your peanut butter dough gets too soft while you’re forming the balls, stick the unused dough back into the fridge to chill for a bit. It’s also best not to make this recipe in a very warm space, as the peanut butter warms up easily as you work.