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–+ servings
Peanut Butter Balls

Decadent Peanut Butter Balls That Will Steal Your Heart

Peanut Butter Balls are easy no-bake treats combining creamy peanut butter and chocolate for a nostalgic delight.
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Prep Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour
Servings: 12 balls
Course: Snacks
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Mixture
  • 1 cup creamy peanut butter opt for a non-natural brand to avoid separation
  • 0.5 cup unsalted butter softened
  • 1 teaspoon vanilla extract optional but recommended
  • a pinch salt balances sweetness
  • 2 cups powdered sugar sift before use
For the Chocolate Coating
  • 1.5 cups semi-sweet chocolate chips can substitute with milk or dark chocolate
  • 1 tablespoon vegetable shortening or coconut oil optional for smoother coating

Equipment

  • mixing bowl
  • baking sheet
  • Microwave-safe Bowl
  • fork

Method
 

Step-by-Step Instructions
  1. Prepare Peanut Butter Mixture - In a large mixing bowl, beat together creamy peanut butter, softened unsalted butter, vanilla extract, and a pinch of salt until smooth. Gradually incorporate sifted powdered sugar until a thick dough forms.
  2. Shape Balls - Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30-45 minutes.
  3. Melt Chocolate - Melt semi-sweet chocolate chips with vegetable shortening or coconut oil in a microwave-safe bowl until glossy.
  4. Dip Balls - Remove chilled Peanut Butter Balls from the refrigerator, dip in melted chocolate, and place back on the parchment-lined tray.
  5. Chill Again and Serve - Refrigerate for 20-30 minutes to set the chocolate coating before serving.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Keep Peanut Butter Balls in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months.

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