Description
Delicious and easy-to-make Peanut Butter Balls coated in smooth melted chocolate, perfect for a sweet treat or party snack. These no-bake bites combine creamy peanut butter with powdered sugar and vanilla, then are dipped in rich chocolate for an irresistible finish.
Ingredients
Scale
Main Ingredients
- 1 cup (283g) creamy peanut butter
- 6 tablespoons (84g) salted butter (or unsalted butter + 1/4 teaspoon salt)
- 2 3/4 cups (311g) powdered sugar
- 1 teaspoon vanilla extract
For the Coating
- 1 package (10 ounces) chocolate melting chocolate (such as Ghirardelli or Candiquik)
Instructions
- Cream Peanut Butter and Butter: In a mixing bowl, use a hand mixer to cream together the peanut butter and butter until smooth and well blended.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the creamed mixture, mixing until well combined. Stir in the vanilla extract until the mixture is smooth and cohesive.
- Prepare Cookie Sheet: Line a large cookie sheet with wax paper or parchment paper to prevent sticking.
- Shape Balls: Scoop out 1-inch portions of the peanut butter mixture and roll each into a ball using your hands. Place each ball onto the prepared cookie sheet, repeating until all the mixture is used.
- Chill Balls: Refrigerate the peanut butter balls for about 20 minutes or until they become firm and easier to dip.
- Melt Chocolate: Place the chocolate melting wafers in a microwave-safe bowl. Microwave for 30 seconds, stir, and if not fully melted, microwave for an additional 10 seconds at a time, stirring between each interval, until melted and smooth. Alternatively, follow package directions.
- Dip Balls in Chocolate: Remove the peanut butter balls from the fridge. Using a toothpick, dip each ball into the melted chocolate, ensuring it’s fully coated. Place the balls back on the lined cookie sheet.
- Set Chocolate Coating: Allow the chocolate-coated balls to harden completely at room temperature or in the refrigerator. Serve once set or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use creamy peanut butter for a smooth texture.
- If using unsalted butter, add 1/4 teaspoon salt to the mixture for balanced flavor.
- Ensure the balls are firm after chilling to prevent chocolate from breaking when dipping.
- Chocolate melting wafers melt smoothly; regular chocolate chips may require added vegetable oil to thin.
- Store peanut butter balls in an airtight container in the refrigerator for freshness up to 5 days.
