Chocolate Peanut Butter Balls
These Chocolate Peanut Butter Balls are certainly an old favorite and much better than anything you will find in the candy aisle.
Are there ever enough Chocolate Peanut Butter Balls to go around? I don’t think so. Chocolate and peanut butter is a combination that’s hard to beat, don’t you think? These easy treats are perfect for parties or as a surprise for any chocolate and peanut butter lover. Watch them disappear!
Plus, these Chocolate Peanut Butter Balls couldn’t be easier to make. Really. Dipping treats in chocolate may be intimidating to some, but once you try it a couple of times, it is really very easy. I promise. Be sure to check out the Chocolate Peanut Butter Balls Recipe notes below for all kinds of helpful tips.
Chocolate Peanut Butter Balls recipe 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 those with peanut allergies (and those who like almonds) check out these Chocolate Almond Butter Balls.
Chocolate Peanut Butter Balls Recipe
Chocolate Peanut Butter Balls Recipe
Yield:
24
Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Chocolate and peanut butter are an all-time favorite combo for many of us, plus, these Chocolate Peanut Butter Balls couldn't be easier to make.
Ingredients
- 1/2 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
- 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.
- 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.
- Melt chocolate according to package instructions.
- 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.
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Wow. These look so easy and I like that the ingredient list is simple!
Have made your bacon onion dip for the past 2
SuperBowls, and it is awesome! This year I saw the chocolate/peanut butter footballs & decided to mix it up a bit.
#EpicFail.
The refrigerated PB mixture was firm enough to hold shape, but was no match for the warm chocolate. I put the formed PB balls in the freezer for maximum “stamina.”
I used semi-sweet Nestle chips melted using a double-boiler, but the chocolate was WAY too thick to effectively dip the 1-inch footballs without them coming off the toothpick… not to mention the copious amount of chocolate retained on each ball. Will definitely have to find a way to thin the chocolate if a second attempt is made (I have an aversion to coconut). Seemed like an easy & delicious addition to the SuperBowl party, but my finished project wasn’t party worthy.
Try refrigerating the balls overnight and using an eating fork instead of a toothpick. Drop the balls in chocolate one at a time and dip out with the fork to place on the wax/parchment paper.
Great recipe thank you! Made these yesterday for Valentines Day. This was my first attempt at chocolate dipped anything lol. I melted Lindt dark chocolate, put the dough in the freezer for 15 instead so it was a bit firmer, and substituted the sugar for powdered coconut sugar and they came out SO good! Will def make again, cheers !
Please email me the recipe
I made them. I had everyone wanting more of them so I guess I know what to give to family and friends for Christmas lol. I found that using JIF peanut butter works the best. This was so fun at making and I can’t wait to make more. GREAT recipe!!!
Why is my dough so crumbly? Won’t stay together when I’m attempting to roll it into the balls.. Thinking about putting in a pan and “frost” it with the chocolate! So frustrated !
If it’s too crumbly, you may need to add a tad more peanut butter or butter to the mixture.
Thinned my second batch of chocolate with a little veggie oil. Much easier to dip.
Making these right now!
The New Year is coming up so I just finished some devine chocolate rum balls to go with my peanut butter balls!
Added a touch of rum to this batch. Can’t taste it till you get the boozy aftertaste.
I like them both ways! Thank-you Amy for the recipe.
any way I can omit butter to get rid of the fat for cholesterol
loved reading the ideas
Does it have to be powdered sugar?
Yes it does.
How long do these stay fresh for?