Description
Delicious and easy no-bake peanut butter balls made with creamy peanut butter, powdered sugar, and a rich chocolate coating. These bite-sized treats are perfect for any occasion and require no oven time, making them quick and convenient to prepare.
Ingredients
Scale
Peanut Butter Ball Mixture
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 2 teaspoons coconut oil or shortening (optional, for smoother melting)
Instructions
- Prepare the Peanut Butter Mixture: In a large mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until the mixture is smooth and creamy.
- Add Powdered Sugar: Gradually mix in the powdered sugar, stirring continuously until the mixture forms a thick, dough-like consistency that’s easy to roll.
- Shape the Balls: Using a tablespoon, scoop out portions of the mixture and roll them into balls. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
- Chill the Balls: Refrigerate the peanut butter balls for 30 minutes to firm up and make them easier to coat.
- Melt the Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil (if using) in 30-second intervals, stirring well after each interval until the chocolate is completely smooth.
- Coat the Balls: Dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully covered. Allow excess chocolate to drip off before returning the coated balls to the parchment-lined baking sheet.
- Set the Coating: Chill the chocolate-coated peanut butter balls in the refrigerator for 20 to 30 minutes or until the chocolate sets completely.
- Store: Keep the peanut butter balls in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Use parchment paper or wax paper on the baking sheet to prevent sticking.
- For a smoother chocolate coating, the addition of coconut oil or shortening helps with melting and texture.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips as preferred.
- Make sure the peanut butter mixture is firm before dipping to avoid breaking apart during coating.
- These peanut butter balls can also be frozen for up to 3 months; thaw in the refrigerator before serving.
