Easy Peanut Butter Balls

These easy peanut butter balls are a treat you can enjoy any time of year. They’re rich, peanut-buttery, and have that just-right chocolate shell—and they’re made with simple ingredients you probably already have on hand. Bonus: they make a thoughtful (and delicious) homemade gift, especially around the holidays.

It will not come as a surprise that this recipe has two of my favorite flavors: chocolate and peanut butter.

I love this chocolate peanut butter treat. I keep the little cuties in the freezer because I choose not to use paraffin wax in the chocolate, so they will melt if left on the counter. However, if I’m going to give them as a holiday gift, I will make them with wax.

I usually make this recipe to serve as a dessert for my dinner parties.

Use wax if you gift these easy peanut butter balls

Adding a bit of wax—like paraffin wax—when working with chocolate can make a big difference in the final result. It helps keep the chocolate stable, so it doesn’t melt as easily at room temp or in your hands. That’s especially handy for chocolate-covered treats like peanut butter balls or other no-bake candies.

The general ratio is 2 ounces of Gulf wax for every 12 ounces of bittersweet chocolate.

Wax also gives the chocolate a smooth, glossy finish and helps it set evenly. The result? A clean, professional look and a nice little snap when you bite into it.

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Helpful tips

• Take the butter out an hour before you start the recipe. I use salted but you can also use unsalted butter.
• Choose high-quality chocolate for coating, as it will melt smoothly and provide a rich, delicious flavor. I use Ghirardelli.
• After shaping the peanut butter mixture into balls, chill them in the refrigerator for at least 30 minutes. This makes them firmer and easier to dip into the melted chocolate.
• For an even coating, use a fork to dip the peanut butter balls into the melted chocolate. Let the excess chocolate drip off before placing them on parchment paper or a silicone mat.
• Melt chocolate in small batches to keep it at the right consistency. If it starts to thicken, gently reheat it until smooth.
• If you don’t have a double boiler, add a few inches of water to a medium saucepan and place a glass bowl over the pan, making sure the bowl doesn’t touch the water. Add the chocolate chips and coconut oil and stir until melted.
• If adding toppings like sprinkles, chopped nuts, or sea salt, do so before the chocolate sets to ensure the topping sticks.
• If you do use wax, let the chocolate-covered peanut butter balls set at room temperature. Avoid refrigerating immediately, as rapid cooling can cause the chocolate to develop a dull finish or white streaks (bloom).
• Store the finished peanut butter balls in an airtight container in a cool place. If storing for an extended period, consider refrigerating them, but allow them to come to room temperature before serving for the best texture and flavor.
• You can also freeze these chocolate peanut butter balls, but take them out at least 15 minutes before serving.

How to make chocolate-covered peanut butter balls

Pre-step

Take the butter out at least a half hour before starting the recipe. I place the butter in the stand mixer and cut it into pats to hasten the softening.

Get out a stand mixer and cover a jelly roll pan or baking sheet with either a silicone mat or parchment paper.

Step one

Gather the ingredients – creamy peanut butter, powdered sugar, butter, coconut oil, and chocolate chips.

Step two

Mix the butter on medium until creamy. (A)

Step three

Add the peanut butter and mix on medium until combined. (B)

Step four

Add the confectioners sugar and mix on low, and slowly raise the speed until it gets to medium. Mix until the sugar has blended with the other ingredients. This will take around 5 minutes.

Note, adding the powdered sugar will make the batter dry, but as it mixes, pearls will form, and eventually the dough will reach the right consistency. (C)

Step five

Take a small amount of dough and roll it between your hands (or use a small cookie scoop). You want them to be around 1-inch balls. Place each one on the prepared pan. (D)

Step Six

Place the pan in the refrigerator for at least a half hour.

Step five

Before the 1/2 hour is done, start melting the chocolate.

If you don’t have a double boiler, put a few inches of water in a medium sauce pan and set a glass bowl on the rim of the pan, above the water. Add the chocolate and coconut oil to the bowl. (E) You can also use a microwave, but do the chocolate in 30-second intervals and stir.

Step six

Turn the heat on medium and let it come to a simmer. Stand there and stir the chocolate as it melts. (F) Let the chocolate cool for about 5 minutes.

Step seven

Take the peanut butter balls out of the refrigerator. Place a few of the balls in the chocolate and with a fork, roll them around in the chocolate until they are covered and place each ball back on the jelly roll pan.

Continue rolling the balls in chocolate until all they are all covered.

Step seven

Place the pan back into the refrigerator for a half hour.

Time for a bite.

Oh my. These are so delicious!

I hope you enjoyed this chocolate covered peanut butter balls recipe.

Other delicious “candy” recipes

• Dark chocolate, caramel, marshmallow, cashew butter cups
• Dark chocolate peanut butter cups
• Almond Joy Cocktail
• Almond butter nutty granola bars

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Originally published in April of 2017.