Chocolate Peanut Butter Balls Recipe

easy peanut butter balls recipe

Are there ever enough peanut butter balls to go around?

Once again the holidays flew by without getting around to everything on my baking list. So, over the past couple of weeks, the baking bug has hit and I’ve done a little catching up on making a few old favorites as well as trying some new treats too. These Chocolate Peanut Butter Balls are certainly an old favorite. I know I’m not alone when I say that. Chocolate and peanut butter is a combination that’s hard to beat, don’t you think?

Plus, these Chocolate Peanut Butter Balls couldn’t be easier. Really. Dipping treats in chocolate may be intimidating to some, but once you try it a couple of times, it’s really very easy. I promise.

chocolate covered peanut butter ballseasy peanut butter balls

A few notes:

Make sure there is room in the fridge for chilling a baking sheet of these. Chilling is important!

The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls.

Finished peanut butter “dough” should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached.

Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it’s hot where you are, you may need to keep returning the dough to the refrigerator, and/or add more powdered sugar to thicken up dough.

A wooden skewer or thick toothpick will help for dipping the peanut butter balls in chocolate. Once dipped and excess chocolate has dripped off, slide a fork under the ball (skewer between tines) and pull the skewer out from below, while holding ball with fork. Then use skewer to gently push ball off of fork onto lined baking pan.

For chocolate dipping, try this tip I learned from my friend, Bakerella. Once dipped in chocolate, while holding the skewered peanut butter ball over container of melted chocolate, gently tap your wrist or hand with your other hand until the excess chocolate drips off. I thought it was an odd thing to tap my wrist or arm instead of just shake the stuff off, until I tried it. Works like a charm!

Peanut Butter treats always makes me feel sad for those that are allergic to peanut butter. For these, easily substitute an almond butter or other nut butter that is allowed.

5.0 from 2 reviews
Chocolate Peanut Butter Balls Recipe
 
These easy treats will disappear fast!
Author:
Serves: Makes 25-30
Ingredients
  • ½ cup creamy peanut butter (substitute other nut butters, if needed)
  • 3 tablespoons salted butter, softened
  • 1 cup+ powdered sugar
  • 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
Instructions
  1. Mix peanut butter and butter together in a mixing bowl. Gradually stir in powdered sugar until combined well into a dough ball. If needed, add more powdered sugar a little at a time until mixture holds together in a large ball. Cover and let peanut butter dough sit for about 15 minutes to firm up, or cover tightly with plastic wrap and refrigerate until ready to form balls.
  2. Shape into 1-inch balls, place on a baking sheet, cover and refrigerate for at least 20 minutes to allow to firm up. Dough balls should hold shape before dipping in chocolate. Add more refrigeration time if necessary.
  3. Melt chocolate according to package instructions.
  4. Dip peanut butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet, cover and refrigerate until ready to serve.
Notes
The peanut butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once peanut butter balls are formed, they can also be covered in plastic wrap ad refrigerated until ready to dip in chocolate.

Finished peanut butter "dough" should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If peanut butter dough seems too soft, tightly wrap dough in plastic and refrigerate for about 20 minutes to firm up before forming balls.

Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up for a little while. The same can be said for working in a warm space. If it's hot where you are, you may need to keep returning the dough to the refrigerator, and/or add more powdered sugar to thicken up dough.

If concerned with peanut allergies, substitute an almond butter or other nut butter that is allowed for the peanut butter.

buckeye peanut butter balls

Comments

  1. 7

    says

    Soooo I was just on twitter and I am Never on twitter and these were all up in my face! They are amazing and I am starving and I may consider ditching everything I am supposed to be doing right now to make them happen

  2. 17

    says

    Yah, I can’t stop staring at these today! Pinterest, Twitter, Facebook! They look amazing and my favorite dessert combo!!

    • 22

      says

      They’re some of our favorites too, Katrina. I just need to be able to banish them from my mind for a while so I don’t keep making them. So easy and so good.

  3. 23

    says

    I skipped Christmas; a move was in order and though so happy to be in my new home, I’m sort of craving some of those treats I totally missed. Then this shows up. I could easily take a cue from Heather and play hooky with everything else today and make these. So yum.

    • 24

      says

      Hey there Barbara,

      I’ve been feeling the same way, and just had to take some time to bake and chill. It’s therapeutic, don’t ya think?

      Glad to hear about your happy new home! Congratulations!

  4. 29

    alison bates says

    We started making these during the holidays. My son has a peanut allergy so we used WOW Butter. Oh my gosh….soooo good! Tastes so much like Reeses (even without real PB) We also used chocolate almond bark for the coating.

  5. 31

    says

    Whoa…I could pop every single one of those in my mouth right now! Cannot wait to make these! I have to tell you…I just adore the way you styled that shot and the type…it’s perfect!

  6. 33

    Amy says

    Hey there.

    Quick question-does the butter have to be salted? These look so amazing, but I only have unsalted butter on hand.

    Thanks!

  7. 39

    JoAnn says

    I just made these..they were so good. My husband and son loved them. I had to hide them in the refrigerator so they last a few days!..lol! Thank you for the recipe.

  8. 42

    Elaine Caplis says

    I’ve been making chocolate PB balls for 25 years. I love them. The recipe I was given for the dipping added a small amount of paraffin wax to keep the chocolate glossy and kept them firmer longer without a mess in your hands.
    I now omitted the wax because I’m not sure how safe it is to eat.
    Does anyone have any ideas on how to keep the chocolate firmer?

  9. 43

    Rosie says

    These are so yum-azing! This review is from someone in love, obsessed and constantly eating peanut butter. Other recipes I have used call for too much sugar, the depth of peanut butter is unfairly toned down. I did not make any changes to the recipe itself, only to one of the methods. I do not have a double boiler so I made due with a pyrex bowl affixed atop of a pot filled with water. The only issue with that was it took longer to melt the chips but other than that it worked great.

    I am thinking about dusting them in peanut chips next time? Slivered almonds? Coffee grounds?

    Thank you Amy! This recipe has helped me wear my “chef” hat proudly!

  10. 45

    beth says

    I would like to know what you think about freezing these, I would like to make them in advance to cut back on time right at my event…

    • 46

      says

      I’m not positive about freezing them, but I think they should do okay. The chocolate may change color a bit or get that funky hazy thing that happens sometimes when chocolate is frozen. Maybe if you have time to try a few to test, that would be the best? If you do, please let me know how they turn out. It would be very helpful to freeze a bunch before the holidays and then hide them in the back so they don’t disappear.

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