Description
These Irresistible Peanut Butter Balls are a delicious no-bake treat combining creamy peanut butter with sweet powdered sugar and a smooth chocolate coating. Perfect for parties, snacks, or gifting, these bite-sized delights are simple to make and delightfully rich and creamy.
Ingredients
Main Ingredients
- 1 cup (283g) creamy peanut butter
- 6 tablespoons (84g) salted butter (or unsalted butter + 1/4 teaspoon salt)
- 2 3/4 cups (311g) powdered sugar
- 1 teaspoon vanilla extract
For the Coating
- 1 package (10 ounces) chocolate melting chocolate (such as Ghirardelli or Candiquik)
Instructions
- Cream the Peanut Butter and Butter: In a mixing bowl, use a hand mixer to cream together the peanut butter and butter until smooth and well blended.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar to the creamed mixture, mixing until well combined. Stir in the vanilla extract until the mixture is smooth and cohesive.
- Prepare the Cookie Sheet: Line a large cookie sheet with wax paper or parchment paper to prevent sticking.
- Form Peanut Butter Balls: Scoop out 1-inch portions of the peanut butter mixture and roll each into a ball using your hands. Place each ball onto the prepared cookie sheet, repeating until all the mixture is used.
- Chill the Balls: Refrigerate the peanut butter balls for about 20 minutes or until they become firm and easier to dip.
- Melt the Chocolate: Place the chocolate melting wafers in a microwave-safe bowl. Microwave for 30 seconds, stir, and if not fully melted, microwave for an additional 10 seconds at a time, stirring between each interval, until melted and smooth. Alternatively, follow package directions.
- Dip the Peanut Butter Balls: Remove the peanut butter balls from the fridge. Using a toothpick, dip each ball into the melted chocolate, ensuring it’s fully coated. Place the balls back on the lined cookie sheet.
- Set the Coating: Allow the chocolate-coated balls to harden completely at room temperature or in the refrigerator. Serve once set or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use parchment or wax paper to prevent sticking while forming and setting the balls.
- You can use salted or unsalted butter; if unsalted, add 1/4 teaspoon salt for taste.
- Be cautious when melting chocolate to avoid overheating and seizing.
- Store peanut butter balls in an airtight container refrigerated for up to 5 days.
- For a festive touch, sprinkle crushed peanuts or sea salt on top before the chocolate hardens.
