Chocolate Peanut Butter Balls are made with creamy peanut butter and covered with a dark chocolate shell. They’re easy, no-bake peanut butter candy!
Why You’ll Love This Recipe
Remember when your mom would make buckeye candy back in the day? This recipe is similar to a buckeye but more like a truffle.
Here’s why you’ll love Chocolate Peanut Butter Balls…
- they taste just like a Reese’s peanut butter cup!
- recipe uses only 5 ingredients
- no baking is involved
- they make easy holiday gifts
- everyone loves them!
Exact measurements are listed in the recipe card below.
- creamy peanut butter
- softened butter
- powdered sugar
- semi sweet chocolate chips
- coconut oil
- cocoa powder for dusting
How to Make Chocolate Peanut Butter Balls
- Blend peanut butter and softened butter with a mixer until creamy.
- Add powdered sugar and mix well.
- Roll peanut butter dough into 1 inch balls. Refrigerate for 30 minutes.
- Melt chocolate chips and coconut oil in microwave.
- Place each ball of dough on a fork and dip into smooth chocolate. Transfer to a lined baking sheet. Refrigerate.
- Dust peanut butter balls with baking cocoa if desired.
Yes, you can use substitute a tablespoon of shortening if desired. However, if you’ve never used coconut oil, you might want to give it a whirl since it claims to have many natural health benefits.
Peanut butter dough should not be sticky. Add more powdered sugar in small amounts until stickiness goes away and balls are easy to roll. Transfer dough to the refrigerator or freezer to help them set if necessary.
Chocolate Peanut Butter Balls freeze really well. The easiest freezing method is to place the candy on a parchment paper lined sheet pan and freeze until solid.
Transfer frozen candy to an airtight container for up to 3 months. To serve, allow candy to thaw at room temperature for at least 2 hours.
- It’s important to put the dough in the refrigerator until it is firm.
- Use a fork when dipping the dough into chocolate for best results.
- Dip only one peanut butter ball at a time.
- Stir chocolate between dipping candy. Reheat for a few seconds when chocolate gets too thick.
- Once chocolate hardens, trim excess with a knife to create ball shape.
- Dust candy with baking cocoa for a smooth finish.
Chocolate Peanut Butter Balls can last up to 1 week in the refrigerator in an airtight container (if you’re lucky to have any left).
Freeze peanut butter balls for later by separating them onto a lined sheet pan. Once frozen, transfer to an airtight container for up to 3 months.
More Chocolate Desserts
- Chocolate Covered Cherry Bark
- Chocolate Strawberry Tart
- Salted Chocolate Toffee Bars
- Santa’s Chocolate Chip Cookies
- Cherry Cheesecake Brownies
Chocolate Peanut Butter Balls
*See notes in blog post for detailed tips, photos and instructions.
- 16 ounces creamy peanut butter
- 1 cup butter softened (but not melted)
- 16 ounces powdered sugar
- 24 ounces semi sweet chocolate chips
- 1 Tablespoon coconut oil
- baking cocoa for dusting optional
- Blend peanut butter and softened butter with a mixer until creamy (about 2 minutes on medium).
- Add powdered sugar gradually and mix well.
- Roll dough into 1 inch balls. Dough should not be sticky. If it is, add more powdered sugar.
- Place on a parchment paper lined sheet pan. Refrigerate for 30 minutes.
- Melt chocolate chips and coconut oil in microwave on high for 2 1/2 minutes. Stop microwave every 30 seconds and stir until creamy.
- Place each ball of dough on a fork and dip into smooth chocolate one at a time. Transfer to a lined sheet pan.
- Refrigerate chocolate peanut butter balls until chocolate shell hardens.
- Dust candy with baking cocoa if desired.
- Transfer to a package for gift giving or enjoy!
- Peanut butter dough should not be sticky. Add more powdered sugar in small amounts until stickiness goes away and balls are easy to roll.
- Balls may spread after they warm up. Keep cold for best results.
- Chocolate covered peanut balls should be kept in an airtight container in the refrigerator.
Nutrition info is an auto generated estimate.
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