No-Bake Peanut Butter Balls
Peanut Butter Balls are a no-bake classic, perfect for Christmas or whenever you’re craving a sweet, chocolatey treat. With their creamy centers and irresistible chocolate coating, they’re as fun to make as they are to eat! Plus, they’re an easy crowd-pleaser that will disappear from the dessert table in no time.
Ingredients
- ¼ cup salted butter softened
- 1 cup creamy peanut butter
- 2 cups confectioners’ sugar
- 1 cup graham cracker crumbs
- 1 tablespoon milk
- 12 ounces milk chocolate
- ¼ cup white melting wafers optional
Instructions
- In a medium mixing bowl, add the softened butter and peanut butter. Using a stand mixer or hand mixer, mix on medium speed until combined.¼ cup salted butter, 1 cup creamy peanut butter
- Add the graham cracker crumbs and confectioners’ sugar. Mix on medium speed until combined. The mixture should be crumbly.1 cup graham cracker crumbs, 2 cups confectioners’ sugar
- Add the milk and mix to incorporate. The mixture should be thick and no longer crumbly.1 tablespoon milk
- Line a baking sheet with parchment paper.
- Using your hands, take about 1 tablespoon of dough and roll it into a ball. Set aside and repeat with the remaining dough.
- Place the dough balls in the freezer to harden for 15 minutes.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.12 ounces milk chocolate
- Remove the dough balls from the freezer. Working one dough ball at a time, dip the ball in the melted chocolate. Use a fork to move the ball around, ensuring it's fully coated. Lift the ball with the fork and gently tap it against the side of the bowl to remove excess chocolate. Transfer back to the baking sheet and repeat with the remaining dough balls.
- Place the baking sheet back in the freezer for 10 minutes to allow the chocolate to harden.
- Melt the white melting wafers in the microwave until smooth. Drizzle the melted wafers onto the chocolate-covered peanut butter balls using a piping bag or a spoon. Set aside for 5 minutes to harden. (Optional)¼ cup white melting wafers
- Once the chocolate has hardened, enjoy!
Notes
- Chocolate: Use dark chocolate for a less sweet version or stick with milk chocolate for a classic flavor.
- Nut butter: I f you don’t want to use peanut butter, almond butter, cashew butter, or even sunflower seed butter work well as substitutes.
- Graham cracker substitutes: Crushed digestive biscuits, oats, crushed cornflakes, or rice cereal are great alternatives for texture.
- Don’t skip the chill time: Freezing the balls before dipping makes the process so much easier and less messy.
- Keep it smooth: Stir the melted chocolate often to keep it silky and lump-free.
- Customize the toppings: Sprinkles, chopped nuts, or even a dash of sea salt can add a fun twist.
- Adjust sweetness: If you like them less sweet, reduce the confectioners’ sugar slightly or swap in a natural sweetener.
- Work in batches: If the dough starts to soften, pop it back in the freezer for a few minutes before continuing.
- Make ahead: Peanut butter balls can be made days in advance. Store them in the fridge or freezer, and they’ll be ready whenever you need them.
- Gluten-free: Use gluten-free graham crackers or oats to make this recipe completely gluten-free.
Storage Instructions
- Fridge: Keep them in an airtight container in the refrigerator, where they’ll stay fresh for up to two weeks.
- Freeze: If you want to make them ahead for the holidays or stock up on snacks, freeze them in a freezer-safe container for up to three months. Just thaw them in the fridge before serving—they’re just as delicious chilled!
Nutrition
Calories: 520kcalCarbohydrates: 74gProtein: 10gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 15mgSodium: 264mgPotassium: 328mgFiber: 4gSugar: 30gVitamin A: 180IUCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!