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Peanut Butter Balls Recipe

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★★★★★

4.8 from 133 reviews

Delicious no-bake peanut butter balls coated in smooth chocolate, perfect for holiday treats or any sweet craving. These easy-to-make bite-sized candies combine creamy peanut butter and powdered sugar, chilled until firm, then dipped in melted chocolate for a rich finish.

Ingredients

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Peanut Butter Ball Mixture

  • 1 cup creamy peanut butter
  • 6 tablespoons unsalted butter, room temperature
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

Chocolate Coating

  • 16 oz. chocolate chips
  • 2 teaspoons vegetable shortening (or substitute coconut oil)

Instructions

  1. Mix Peanut Butter and Butter: In a large mixing bowl, use an electric mixer to combine the creamy peanut butter and softened unsalted butter until smooth and well blended.
  2. Add Powdered Sugar and Vanilla: Stir in the powdered sugar and vanilla extract until the mixture becomes creamy and fully incorporated.
  3. Chill Dough: Refrigerate the mixture for at least 10 minutes to allow it to firm up enough for rolling.
  4. Form Balls: Place a cookie sheet on the counter. Roll spoonful-sized portions of the chilled dough into balls using the palms of your hands, aiming for about 20 balls. Place them on the cookie sheet.
  5. Freeze Balls: Transfer the cookie sheet with the peanut butter balls to the freezer and chill for 30 minutes until firm.
  6. Melt Chocolate: Just before removing peanut butter balls from the freezer, place chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave in 30-second increments, stirring between each until completely melted and smooth.
  7. Dip Balls in Chocolate: Remove the peanut butter balls from the freezer. Using a toothpick, dip each ball into the melted chocolate to coat all sides. Gently tap the toothpick on the side of the bowl to remove excess chocolate and achieve a smooth finish. Place coated balls on a baking sheet lined with wax or parchment paper.
  8. Set Chocolate: Once all balls are coated, place the tray in the freezer for about 30 minutes or refrigerate for several hours until the chocolate is fully set and firm.

Notes

  • You can substitute coconut oil for vegetable shortening in the chocolate coating.
  • Use a toothpick or candy tool to dip and handle the peanut butter balls easily.
  • Store peanut butter balls in the refrigerator or freezer to keep the chocolate coating firm.
  • Yield is approximately 20 peanut butter balls per batch.

Keywords: peanut butter balls, no bake candy, chocolate coated peanut butter balls, holiday treats, easy desserts

Find it online: https://cheframi.com/peanut-butter-balls-recipe-2/