I originally published this recipe in 2019 and have since added new photos and a video tutorial, and I have also made a small change to the peanut butter filling. See recipe Notes for original filling recipe. While there’s no disputing that peanut butter + chocolate is a winning combination, there is a lot of competition vying for the title of Best Chocolate-Peanut Butter Treat. While I love peanut butter blossoms and these no-bake chocolate peanut butter bars—oh, and this decadent dark chocolate peanut butter cake is a favorite special-occasion indulgence—I think the prize for Best All-Around goes to these simple peanut butter balls.
Honestly the Best Peanut Butter Balls
It’s always nice to have an easy no-bake treat to accompany your other Christmas cookies. It’s what I love about Oreo balls and rum balls, too. And since there’s no flour needed here, peanut butter balls are also a wonderful option when it comes to gluten-free dessert recipes. One reader, Lana, commented: “I made these for my son for Valentine’s Day and he (we!) LOVED them! They are to DIE for! I roasted and salted some Spanish peanuts I had, chopped them fine, and then sprinkled them all over the top. Delish! ★★★★★“
Soft + creamy peanut butter filling, similar to the middle layer in this Reese’s peanut butter white chocolate bark Smooth + rich chocolate coating Easy to make no-bake recipe Make-ahead & freeze beautifully Recipe doubles easily, and a tin of these makes a wonderful gift
Think of these no-bake candies as peanut butter bars in truffle form. My peanut butter bars have a bit more substance from the graham cracker crumbs. These peanut butter balls, on the other hand, have a purely creamy peanut butter filling. (And they’re even more wildly delicious than they sound, I swear.)
Best Ingredients to Use & Why:
How to Make Peanut Butter Balls
Let me show you the process, so you know what to expect when it’s your turn to try these treats. First, when you beat the butter and peanut butter together, the mixture will be quite thin (below, left). After you add the remaining filling ingredients, expect a crumbly dough-like mixture (below, right). I promise the crumbly dough will come together with your hands as you roll. Scoop and measure 1 scant Tablespoon (about 18g) each. Roll into balls. Chill the rolled balls for 1 hour in the refrigerator. Freezing them works too, but frozen peanut butter balls are difficult to coat in chocolate because the chocolate will slide off or crack. No shortcuts here, just refrigerate for 1 hour or up to 1 day. Dip in melted chocolate. If you have any chocolate leftover, drizzle on top. Add sprinkles, if desired, and then let the chocolate set. These peanut butter balls keep well for up to 2 weeks in the refrigerator and even longer in the freezer, but that’s honestly a joke. There’s no possible way they will last!
5 Success Tips for Dipping in Chocolate
I have made a lot of coated candies, and even have an entire cookbook dedicated to candy-making. In my experience, I have learned some key success tips for coating various candies. See below, apply these tips, and the process should be a breeze. Wait until you taste them straight out of the refrigerator. Have you ever had a cold Reese’s peanut butter cup? It’s like that, but better.
More Peanut Butter + Chocolate Recipes
Peanut Butter Blossoms Scotcheroos Peanut Butter Cup Tart No-Bake Cookies Peanut Butter Chocolate Chip Cookies Monster Cookies Peanut Butter Cupcakes
