Description
These Peanut Butter Balls are a quick and delicious no-bake treat combining creamy peanut butter, crunchy graham cracker crumbs, and rich chocolate coating. Perfect as a sweet snack or dessert, they are easy to make and sure to satisfy your peanut butter and chocolate cravings.
Ingredients
Peanut Butter Mixture
- 1 cup peanut butter (creamy or chunky)
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
Chocolate Coating
- 2 cups chocolate chips (milk or dark chocolate)
- 1 tablespoon vegetable oil (optional, for thinning the chocolate)
Instructions
- Prepare the Peanut Butter Mixture: In a large bowl, mix together the peanut butter and softened butter until the mixture is smooth and creamy.
- Add sugar and vanilla: Stir in the powdered sugar and vanilla extract until the mixture is fully combined and creamy.
- Incorporate graham cracker crumbs: Gradually add the graham cracker crumbs to the peanut butter mixture, stirring well to form a thick, moldable dough.
- Shape the Balls: Roll the mixture into 1-inch sized balls using your hands, then place them on a baking sheet lined with parchment paper.
- Chill the balls: Refrigerate the peanut butter balls for 30 minutes to firm up the shape before coating.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips, adding vegetable oil if needed to thin the chocolate. Heat in short intervals, stirring between each, until smooth.
- Coat the Peanut Butter Balls: Dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully covered, then place back on the parchment-lined baking sheet.
- Set the Coating: Return the chocolate-coated balls to the refrigerator and chill for another 30 minutes or until the chocolate hardens.
Notes
- You can use either creamy or chunky peanut butter based on your texture preference.
- Vegetable oil helps smooth out the chocolate for easier dipping, but it is optional.
- Store the peanut butter balls in an airtight container in the refrigerator for up to one week.
- For a festive touch, sprinkle crushed nuts or sea salt on the chocolate before it sets.
- This recipe yields approximately 25 peanut butter balls.
