The first time I tasted these chocolate peanut butter balls was at my grandmother's house during a holiday gathering. One bite of the creamy peanut butter filling encased in a snappy chocolate shell, and I was instantly hooked. They reminded me of store-bought peanut butter cups, but with an even more decadent, homemade quality that made them impossible to resist.
Over the years, I've perfected this recipe, finding the ideal ratio of peanut butter to powdered sugar that creates that melt-in-your-mouth texture while still holding its shape. These little treats have become a staple at my holiday gatherings, and guests always light up when they spot them on the dessert table – they're usually the first treat to disappear!
What makes these chocolate peanut butter balls truly special is their versatility. They're elegant enough for holiday gifting but simple enough for a weekend treat. The best part? You only need 5 basic ingredients to create something that tastes professionally made.
These little bites of heaven strike the perfect balance between sweet and salty, creamy and crunchy. The interior is velvety smooth while the chocolate exterior provides a satisfying snap when you bite into it.
For the peanut butter: Conventional creamy peanut butter (like Jif or Skippy) works best in this recipe as it has a consistent texture. Natural peanut butter can work too, but you may need to adjust the powdered sugar amount and add a pinch of salt.
For the chocolate: Semi-sweet chocolate provides the perfect balance, but you can substitute milk chocolate for a sweeter treat or dark chocolate for a more sophisticated flavor.
For the shortening: This helps create a smoother chocolate coating that doesn't crack when you bite into it. In a pinch, coconut oil can be substituted, though it may result in a slightly softer coating.
For dietary restrictions: Use dairy-free butter and chocolate chips for a dairy-free version. Sunbutter or almond butter can replace peanut butter for those with peanut allergies.
These delicious treats come together in a few simple steps. The process is easy enough for kitchen beginners but yields results that look professionally made.
In a large mixing bowl, combine the softened butter and peanut butter. Use an electric mixer to beat until smooth and well combined, about 2 minutes.
Add the vanilla extract and mix to incorporate.
Gradually add the powdered sugar, one cup at a time, mixing well between additions. The mixture will become thick and somewhat dry – this is exactly what you want. It should hold its shape when rolled but still be pliable.
If adding Rice Krispies or graham cracker crumbs for texture, fold them in now with a sturdy spatula.
Pro tip: If your mixture is too sticky to roll, refrigerate it for 15-20 minutes to firm up slightly.
Line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of the peanut butter mixture and roll between your palms to form smooth balls. Place them on the prepared baking sheet.
Pro tip: A small cookie scoop ensures uniform size for even chocolate coating and a professional appearance.
Place the baking sheet in the refrigerator and chill for at least 1 hour, or until the balls are firm. This crucial step ensures they hold their shape during dipping.
Pro tip: If you're in a hurry, you can place them in the freezer for 20-30 minutes instead.
When the peanut butter balls are almost done chilling, melt the chocolate chips and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until completely smooth and glossy.
Alternatively, use a double boiler for more controlled melting: place the chocolate and shortening in a heatproof bowl set over a pot of barely simmering water (making sure the bowl doesn't touch the water), and stir until melted.
Pro tip: Working with properly tempered chocolate ensures a shiny finish and clean snap when biting into your treats.
Remove a few peanut butter balls from the refrigerator at a time, keeping the rest chilled.
Use a fork or dipping tool to dip each ball into the melted chocolate, coating completely. Tap the fork gently on the side of the bowl to remove excess chocolate.
Place the dipped balls back onto the parchment-lined baking sheet. If adding toppings like sprinkles or sea salt, sprinkle them on immediately before the chocolate sets.
Return the dipped balls to the refrigerator for 15-20 minutes, or until the chocolate is completely set.
Pro tip: For a professional finish with no "puddles" of chocolate at the base, you can place the dipped balls on a wire rack over parchment paper initially, then transfer to a clean parchment sheet once the excess chocolate has dripped off.
Once set, the chocolate peanut butter balls can be served immediately or stored in an airtight container.
Want to put your own spin on this classic treat? Try these delicious variations:
Crunchy Chocolate Peanut Butter Balls: Add ½ cup chopped peanuts to the filling mixture.
Pretzel Surprise: Press a small pretzel piece into the center of each ball before chilling for a salty crunch.
Chocolate Peanut Butter Cup Balls: Use milk chocolate for coating and press into mini muffin tins to create a cup shape.
Mocha Peanut Butter Balls: Add 1 tablespoon instant espresso powder to the melted chocolate.
Coconut Peanut Butter Balls: Roll the balls in toasted coconut flakes after dipping in chocolate.
Peanut Butter S'mores Balls: Mix ¼ cup crushed graham crackers into the peanut butter mixture and fold in mini marshmallows.
White Chocolate Drizzle: After the dark chocolate coating has set, drizzle with melted white chocolate for an elegant finish.
These versatile treats can be presented in several ways:
For special occasions, try serving them alongside a peanut butter dipping sauce or chocolate fondue for an interactive dessert experience.
Room temperature storage: These can be kept in an airtight container at cool room temperature (below 70°F) for 2-3 days.
Refrigerator storage: Store in an airtight container with parchment paper between layers for up to 2 weeks. The cool temperature helps maintain the perfect texture.
Freezer storage: Chocolate peanut butter balls freeze beautifully! Place in an airtight container with parchment paper between layers and freeze for up to 3 months.
Thawing: Allow frozen balls to thaw in the refrigerator for several hours, or at room temperature for about 30 minutes before serving.
Pro tip: For gifting or serving, only remove from refrigeration what you plan to use, as repeated temperature changes can cause the chocolate to bloom (develop a whitish appearance) which doesn't affect taste but impacts appearance.
After making countless batches of peanut butter balls over the years, I've found this version consistently delivers perfect results because:
These chocolate peanut butter balls have become my most requested recipe during the holidays, and for good reason. They require minimal ingredients and no special equipment, yet they yield impressive results that taste like they came from a gourmet candy shop.
Whether you're making them for a special occasion or just to satisfy a chocolate and peanut butter craving, these little treats never disappoint. Their perfect balance of sweet and salty, creamy and crunchy makes them irresistible to everyone who tries them.
These no-bake chocolate peanut butter balls feature a velvety smooth peanut butter center coated in a snappy chocolate shell. They're perfect for holiday gifting dessert platters or whenever you're craving the classic combination of chocolate and peanut butter.
Servings 36
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These treats can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months. To prevent the chocolate from looking cloudy avoid temperature fluctuations when storing.
