Make these simple, no-bake peanut butter balls coated in chocolate. This recipe delivers a creamy, classic candy treat perfect for holidays, parties, or gifting.
Author:cookingbycarla
Prep Time:20 min
Cook Time:5 min
Total Time:55 min
Yield:About 30 balls 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
1 tablespoon shortening or coconut oil (for melting chocolate)
Instructions
Combine the peanut butter, softened butter, powdered sugar, and vanilla extract in a large bowl.
Mix the ingredients with an electric mixer or by hand until the mixture is smooth and fully combined.
Roll the peanut butter mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Chill the peanut butter balls in the refrigerator for at least 30 minutes until firm. This step prevents them from falling apart when dipped.
In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted.
Dip each chilled peanut butter ball into the melted chocolate, leaving a small circle of peanut butter exposed at the top (to resemble a Buckeye nut). Alternatively, you can fully coat the balls.
Return the coated balls to the parchment-lined baking sheet.
Refrigerate the chocolate peanut butter balls for about 15 minutes, or until the chocolate coating is set.
Notes
For a smoother chocolate coating, use high-quality melting wafers instead of chocolate chips.
If you prefer a fully coated ball, skip leaving the peanut butter exposed at the top.
You can substitute milk chocolate or dark chocolate for the semi-sweet chips.
Store finished peanut butter balls in an airtight container in the refrigerator for up to one week.