Description
These Chocolate Peanut Butter Balls are a delicious no-bake treat combining creamy peanut butter and rich chocolate. Perfect for holidays or anytime you crave a sweet, easy-to-make dessert, these bite-sized balls feature a smooth peanut butter center coated in a glossy chocolate shell.
Ingredients
Scale
Peanut Butter Mixture
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate coating)
Instructions
- Prepare the Peanut Butter Dough: In a large bowl, combine the creamy peanut butter, softened butter, vanilla extract, and powdered sugar. Mix thoroughly until a thick, homogenous dough forms.
- Shape the Balls: Roll the dough into approximately 1-inch diameter balls. Place the balls on a baking sheet lined with parchment paper to prevent sticking.
- Chill the Peanut Butter Balls: Refrigerate the rolled balls for at least 30 minutes or until firm to ensure they hold their shape during dipping.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips along with the coconut oil (if using) in 30-second increments, stirring between each until smooth and fully combined.
- Dip the Balls in Chocolate: Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, allowing any excess chocolate to drip off back into the bowl.
- Set the Coating: Place the coated balls back onto the parchment-lined baking sheet. Once all are dipped, refrigerate again for 15–20 minutes or until the chocolate has fully set and hardened.
Notes
- For added crunch, incorporate 1/2 cup crushed graham crackers or rice cereal into the peanut butter mixture before shaping.
- Store finished peanut butter balls in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the balls and thaw before serving.
