Peanut Butter Balls are such a rich and creamy no bake peanut butter and chocolate dessert. A velvety smooth peanut butter filling dipped in chocolate almond bark. Sink your teeth into these bite-sized balls for the ultimate Christmas treat. Get more of my candy recipes too.
Peanut butter and chocolate that is a combination that is hard to top! If you are looking for an easy but tasty dessert to serve up your family or guests give this recipe a try. Chocolate peanut butter balls will get gobbled up fast.
Peanut Butter Balls
With a few steps, you will find these peanut butter balls are easy to make. The hardest thing is waiting for the chocolate to fully harden before you sink your teeth into them. Chocolate covered peanut butter balls are on the top of the list this year.
Tips on how to make peanut butter balls
- Reach for chocolate almond bark, it gives your balls the perfect chocolate outside that sets up fast.
- If you want to add sprinkles to your balls do it right after you dip them, as the chocolate hardens fast.
- Use a cookie scoop to measure your balls, that way they are all the same size for a uniform look.
- Feel free to add crunchy peanut butter for a crunchy texture.
Can you freeze peanut butter balls
Yes, you can free peanut butter balls. Just allow them to set up and then place them in an airtight bag or container and store up to three months in the freezer. Set out on the counter to thaw before serving.
How to roll peanut butter balls without sticking
If you find your balls are sticky, add more powdered sugar to the mixture. You will find when the texture is right it won't stick to your hands when you go to roll. The peanut butter and butter will give it a greasy texture but it should not stick to your hands when you go to roll it into the shape.
How to dip peanut butter balls
You can use a toothpick to dip your peanut butter balls into the chocolate. Just stick it into the ball, dip and when you remove to use the tip of the toothpick to cover up the whole.
Or you can use a fork to dip down the ball and lift it up and shake. Either method works great, just make sure to shake off excess chocolate!
Here are more holiday treats
- Chocolate Marshmallow Fudge | A super easy homemade fudge that is a chocolate fudge that is swirled with a marshmallow for a sweet and tasty mixture.
- Spiced Pumpkin Parfaits | If you love pumpkin you will jump for joy over this parfait recipe. Creamy, rich, and downright delicious.
- Gingerbread Ice Cream | If you love ice cream, give this recipe a try. Warm spices in every single bite of this homemade ice cream.
- Easy Peppermint Fudge | A double-layered fudge with a decadent chocolate fudge bottom and a rich, peppermint white chocolate fudge top.
Peanut Butter Balls
- ½ cup creamy peanut butter
- 3 tablespoons butter room temperature
- 1 cup powdered sugar
- 8 ounces chocolate almond bark
- Add the peanut butter and butter into a medium bowl. Beat with a hand mixer on medium until creamy.
- Slowly beat in the powdered sugar until well combined. It will appear crumbly at first, but keep mixing and it will all come together.
- Cover the peanut butter ball mixture and refrigerate for 2 to 3 hours.
- Use a cookie scoop to scoop 1-inch sized balls. Roll them between your hands to shape them and place them on a parchment paper/wax paper cookie sheet.
- Chill in the freezer while prepping the chocolate.
- Add the chocolate into a microwave-safe bowl and heat in 30-second increments and stirring after each time until the chocolate is smooth. You can also use the double boiler method, by placing a heat-safe bowl on top of a medium saucepan filled with water. Make sure the water isn't touching the bottom of the bowl. Place the heat on medium and let the water simmer. Add the chocolate bark into the bowl. Stir the chocolate until completely melted.
- Remove the peanut butter balls from the freezer. Stick a toothpick into the ball, dip into the chocolate, and tap your wrist a few times with your other hand to help remove the excess chocolate.
- Place the peanut butter balls onto a sheet of wax paper and allow the chocolate to harden.
- Using the remaining chocolate, heat it back up using 30-second increments and stirring until it's a runny consistency.
- Dip a fork in the chocolate and flick the fork back and forth to form chocolate drizzles on top.
- Once hardened, place the balls into a container and store either on the counter or the refrigerator. I prefer the fridge because it leaves the chocolate shell crunchy and snaps when I bite it.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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I found this recipe to be more laborious than anticipated. For example, when rolling the balls, I had to work rather fast because the peanut butter mixture warmed up quickly and soon became a soft messy texture. I had to refrigerate a few times in order to finish up the balls (as I doubled the recipe). Also ingredients called for chocolate almond bark - Why? ...the almonds just got in the way when dipping so I started over and simply melted plain chocolate and butter which worked much better. Too much work for the end result.
Miranda C. says
Hi Nen! Sorry to hear that you felt the peanut butter balls were more effort than they were worth. I like to use almond bark because it has a nicer appearance when it hardens. Chocolate can look streaky and not have a crisp texture when melted and cooled (unless you temper it!). However, plain chocolate or candy melts can work to coat the peanut butter balls. Thanks for giving the recipe a try and I hope there are others on my site that intrigue you!