Peanut Butter Balls

This Chocolate peanut butter balls recipe is my favorite holiday candy and is so easy to make! They’re like little Reese’s peanut butter cups but in bite-sized ball form. Make a batch or two; they are perfect for gifting, parties, or just treating yourself during the holidays.

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The Best Peanut Butter Balls

I love anything with peanut butter. Add in some chocolate, and I am officially obsessed. Peanut Butter Balls take my favorite flavor combination of chocolate and peanut butter, found in my Peanut Butter Bars and Reese’s Peanut Butter Cup Pie, and turn it into a chocolate-covered truffle.

Peanut Butter Balls Ingredients

• Smooth Peanut butter: I used creamy peanut butter (like Jif or Skippy) because I love a smooth texture, but you can use crunchy peanut butter. I do not recommend using natural peanut butter in this recipe–it is too oily, and the balls will not set properly.
• Butter: Soften to room temperature. Let it sit out for about 1 hour (not more). You don’t want it too soft or melted.
• Powdered sugar: Also known as Confectioners sugar. This will hold everything together.
• Vanilla extract
• Chocolate chips: Use your favorite white, milk, dark, or semi-sweet chocolate chips. You can substitute this with candy melts or almond bark and leave out the paraffin wax.
• Paraffin wax: (you only need the wax if you use chocolate chips.)
• Sprinkles

See the recipe card for full information on ingredients and quantities.

How to Make Peanut Butter Balls

1. Make The Middle Mixture: Mix together the peanut butter, butter, powdered sugar and vanilla extract (Image 1). Roll the peanut butter mixture into balls. (Image 2)
2. Melt The Chocolate: Bring the water to a rolling boil, then add the chocolate chips and wax. Stir until smooth.
   Pro Tip: If you use candy melts, leave out the wax and follow the directions on the package (I usually will melt the chocolate in the microwave when using candy melts or almond bark)
3. Dip and Decorate: Dip each peanut butter ball into melted chocolate to cover (Image 3) and decorate with sprinkles or a drizzle of white chocolate.
4. Set And Serve: Place in the freezer to harden the chocolate coating for about 30 minutes (Image 4). Serve and enjoy!

How to Store Peanut Butter Balls

• To Store: The best way to store peanut butter balls is in an airtight container in the refrigerator for up to 2 weeks. I recommend you place a layer of wax or parchment paper between them.
• To Freeze: You can freeze peanut butter balls by chilling them until firm, then layer them in an airtight container with wax or parchment paper in between. Thaw in the fridge or at room temp for 10-15 minutes and enjoy within 3 months.

More Peanut Butter and Chocolate Recipes

• Buckeye Bars
• Chocolate Peanut Butter Dessert Cups
• Peanut Butter Cornflake Cookies
• Homemade Peanut Butter Cups
• Monster Cookie Energy Balls

4.44 from 110 votes

Chocolate Peanut Butter Balls Recipe

Author — Jennifer Fishkind

Serves — 25

No Bake Peanut Butter Balls are easy to make with 6 simple ingredients!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 1½ cups chunky or creamy peanut butter
• ▢ ½ cup butter softened
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 12 oz bag of chocolate chips
• ▢ 2 tablespoons paraffin wax grated (You can substitute this with Candy Melts – then you would leave out the paraffin wax)
• ▢ sprinkles optional

Instructions

 

• In a large bowl add peanut butter, butter, powdered sugar and vanilla extract. Mix to combine.
  1½ cups chunky or creamy peanut butter, ½ cup butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
• Form into 25 balls. Using a double boiler bring water to a rolling boil and add chocolate chips and wax. Stir until smooth.

  note: if you use the candy melts, leave out the wax and follow the directions on the package)
  12 oz bag of chocolate chips, 2 tablespoons paraffin wax
• Using a spoon dip each peanut butter ball into chocolate to cover. Place dipped balls on a rimmed sheet pan lined with wax or parchment paper.
• Sprinkle with holiday themed sprinkles or drizzle with white chocolate (optional) 
  sprinkles
• Place in freezer to harden about 30 minutes.

Jenn’s Notes

Storage:

• To Store: Peanut butter balls can stored in an airtight container in the refrigerator for up to 2 weeks.
• To Freeze: You can freeze them in a freezer-safe container for up to 3 months.

Tips: 

• Do not use natural peanut butter in this recipe–it is too oily and the balls will not set properly. I think Jif or Skippy works great!
• If the balls are not holding together well, add a little more confectioner sugar (powdered sugar). Add one tablespoon at a time until the desired consistency is reached.
• If your dough becomes too sticky to roll, just put it in the refrigerator for a few minutes. It is much easier to work with the dough when it is cool. (You may even want to consider putting the dough in the refrigerator for a few minutes before you begin forming balls).
• When dipping the balls into the melted chocolate, let the excess chocolate drip off for just a moment before placing on wax paper or parchment paper.
• I like to use this cookie scoop to keep the balls uniform in size.

Nutrition Info

Calories: 138kcal | Carbohydrates: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 41mg | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.2mg

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