These easy Chocolate Peanut Butter Balls are melt in your mouth delicious! I’d say they rival that peanut butter & chocolate candy you can purchase in the checkout lane of your local grocery store. 😉
Ahhhhh, Chocolate Peanut Butter Balls. Every year around October my family starts requesting these and I start craving them. I’ve been making these for the Holidays since my kids were little and they’re always a crowd pleaser. I’ve even given them away as gifts (in cute boxes similar to these), because these are so worthy of gifting giving. Just put them in a decorative tin and you have something chocolate peanut butter lovers will love you for.
Over the years I have tried and tested so many different variations of Chocolate Peanut Butter Balls recipes and every time I end up coming back to this one.
A few notes:
*If you like more texture and crunch, you can add in 3 cups of crushed rice cereal. Just measure out 3 cups and give them a little crush. Don’t pulverize them, just break them up a little. Add these after you’ve added the powdered sugar.
*It’s easiest to mix these up with a powerful mixer. I’ve done it for years and years with a hand one, but oh my goodness it’s difficult. If you have a Kitchenaid mixer or something similar, I would recommend using it. My sister-in-law gave me her old one and it’s been so good to me. But I’m saving up for this one. 😀 Now, which color should I go with?!
*You can use different variations of chocolate to dip these in. You can use semi-sweet chocolate chopped up and then melted. You can use semi-sweet chocolate chips, melted. I’ve always had success and prefer the chocolate candy coating (or chocolate almond bark as it’s sometimes called). It gives it such a great texture and is so easy to work with. But, if you prefer a darker chocolate coating, try the semi-sweet options.
*The dipping technique I have perfected and un-perfected over the years. Meaning, some years it just seems to work and they look fantastic and other years it looks like I made them in my sleep. You can put the peanut butter balls on a skewer and dip them that way or use my strange technique. I use two spoons. I dip the ball in the chocolate with one spoon and then take it out and toss it back and forth between each spoon. Sounds a little weird maybe, but it’s what has worked for me time and time again. The balls seem to turn out perfectly coated.
Alright, here’s how to make these lovelies. Warning: once you make them for friends and family, they’ll request them over and over again. Oh, and they’re super addicting…like chips…you can’t eat just one.
- 2 cups creamy peanut butter
- 3/4 cup salted butter (softened)
- 1/2 tsp. vanilla extract
- 3 3/4 cup powdered sugar
- 2 packages (1 lb each) Chocolate Candy Coating
- Mix the peanut butter, salted butter and vanilla together in a large bowl.
- After they are well mixed together, add in the powdered sugar, a little at a time. You may need to add a bit more or a bit less powered sugar. You have enough powered sugar when the mixture holds together well in one giant ball in your mixing bowl.
- Cover and let sit in the refrigerator for 15 - 25 minutes until they firm up. (You can also cover tightly and refrigerate for up to 2 days.)
- Shape the dough into 1-inch balls.Cover and refrigerate again, for about 15 - 20 minutes. Skipping this step makes the dough very hard to dip into the chocolate.
- Melt the chocolate according to the package directions.
- Dip the peanut butter balls one at a time into the melted chocolate. Let the excess chocolate drip off, as the chocolate will pool a little when you set it down. Place the dipped peanut butter chocolate ball onto wax paper and let it harden.
- Chill until ready to serve. Also chill them a little before packaging them up for gifts.
- The peanut butter ball dough can be stored, tightly sealed, in the refrigerator for up to 2 days before dipping in chocolate.
- If the dough becomes too soft at any time while working with it, put it back into the refrigerator.
Where Would You Like to Go Next? Check out some of my other dessert recipes: