You can’t go wrong with Chocolate Peanut Butter Balls, a deliciously rich dessert that’s as fun to make as it is to eat!
Is there a more classic pairing than chocolate and peanut butter? These two ingredients were truly made for each other. This chocolate peanut butter balls recipe is so easy to make and is packed with that chocolate and peanut butter taste!
These no-bake peanut butter balls are one of my favorite desserts to make around the holidays. This recipe yields a lot of peanut butter balls, and you can also add holiday flare to them!
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Make These Peanut Butter Balls Festive!
One great thing about this recipe is that you can add some decoration on top of this delicious recipe to celebrate anything!
Below you will see how I decorate them for Christmas by adding in red, green, and white sprinkles to the top. You can do this with different colored sprinkles for any occasion!
I have also made this recipe for peanut butter balls with white chocolate, and if you drizzle on the zig-zag and add some candy eyes, you can make Mummy Peanut Butter Balls for Halloween!
Reasons to Love These Chocolate Balls
- This recipe doesn’t require an oven, making it a convenient treat.
- Chocolate Peanut Butter Balls recipe is simple and straightforward, requiring minimal ingredients and effort.
- These bite-sized treats are perfect for gatherings and parties.
Recipe Ingredients
- Peanut Butter: Provides a rich, nutty flavor and smooth texture.
- Graham Crackers: Adds a subtle sweetness and a slight crunch.
- Semi-Sweet Chocolate: Offers a deep, rich chocolate flavor and smooth coating for the balls.
See the recipe card for full information on ingredients and quantities.
Variations
- Peanut Variation: If you’re looking to switch things up, you can easily substitute peanut butter with other nut butter like almond butter, cashew butter, or even sunflower seed butter for a nut-free option.
- Unsalted Butter: Use unsalted butter instead of regular butter. It gives you more control over the saltiness.
How to Make Chocolate Peanut Butter Balls
Step #1: Use the paddle attachment of your stand mixer and combine the peanut butter and butter in your mixer. Mix on medium speed until smooth.
Step #2: Add the powdered sugar and graham cracker crumbs into the mixing bowl and combine on low speed until the sugar and graham cracker crumbs are evenly mixed in. Please note that the mixture will be thick.
Step #3: Use a small cookie scoop to portion out the mixture into about 1 tablespoon amount, roll it into balls, and place it on a large, parchment-lined baking sheet.
Step #4: Chill in the refrigerator for at least 30 minutes.
Step #5: While they are cooling, in a medium-sized bowl, melt the chocolate in 20-second increments, stirring after each until the chocolate is fully melted and smooth.
Step #6: Using a fork, dip each peanut butter ball into the melted chocolate so that it is fully covered. Allow any excess chocolate to drip off and then place it back on the parchment-lined baking sheet.
Step #7: If needed, use a toothpick to pull away some of the melted chocolate around the bottom of the ball so that the chocolate won’t pool up on the bottom and create a foot, but will be more of a ball.
Step #8: Repeat with all of the peanut butter balls.
Step #9: Use any extra melted chocolate to drizzle on top of the balls in a zig-zag pattern. Additionally, if you want to add sprinkles or anything else on top, you can do so at this point.
Step #10: Allow the chocolate to set before serving or storing, and then enjoy!
Expert Tips
- Double Boiler for Melting Chocolate: Melt the chocolate using a double boiler to prevent it from burning and ensure a smooth consistency.
- Use a Fork for Dipping: Use a fork to dip the peanut butter balls in chocolate. It allows excess chocolate to drip off easily, giving a cleaner finish.
- Line with Wax Paper: Place the dipped peanut butter balls on wax paper. It prevents sticking, ensures easy cleanup, and helps maintain the smooth shape of the balls.
Frequently Asked Questions
Not at all! Semi-sweet chocolate is my favorite for this recipe, but I have also made them with milk chocolate, dark chocolate, and white chocolate, and these are also good.
Yes, chocolate chips will work just fine in this recipe too.
Swap out the graham crackers for Rice Krispies instead, and you will have gluten-free peanut butter balls. I have made these personally, and they are delicious as well! (One note to make is that Rice Krispies make the peanut butter dough stickier than the graham cracker dough, so I would chill the dough before rolling it to keep it more chilled to hold its shape).
Yes, just don’t fully dip them in chocolate, so that you have a peanut butter eye showing, and you are good!
Storage Info
To store them, place them in an airtight container and ensure the chocolate has been set before placing them in the fridge for a few days. To freeze, place them in a freezer-safe container for a few weeks.
To serve from frozen, thaw them in the fridge overnight and bring them to room temperature before serving. Make sure the chocolate has fully set before storing.
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Chocolate Peanut Butter Balls Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup creamy peanut butter
- 1 cup butter - softened
- 4 cups powdered sugar
- 1 ¼ cups crushed graham crackers - use a zip top bag to easily crush the crackers without a mess
- 16 ounces semi-sweet chocolate - my preference is to use the Ghirardelli Premium Baking Bar Semi-Sweet Chocolate
Instructions
- Use the paddle attachment of your stand mixer and combine the peanut butter and butter in your mixer. Mix on medium speed until smooth.
- Add the powdered sugar and graham cracker crumbs into the mixing bowl and combine on low speed until the sugar and graham cracker crumbs are evenly mixed in. Please note that the mixture will be thick.
- Use a small cookie scoop to portion out the mixture into about 1 tablespoon amount, roll it into balls, and place it on a large, parchment-lined baking sheet.
- Chill in the refrigerator for at least 30 minutes.
- While they are cooling, in a medium-sized bowl, melt the chocolate in 20-second increments, stirring after each until the chocolate is fully melted and smooth.
- Using a fork, dip each peanut butter ball into the melted chocolate so that it is fully covered. Allow any excess chocolate to drip off and then place it back on the parchment-lined baking sheet.
- If needed, use a toothpick to pull away some of the melted chocolate around the bottom of the ball so that the chocolate won’t pool up on the bottom and create a foot, but will be more of a ball.
- Repeat with all of the peanut butter balls.
- Use any extra melted chocolate to drizzle on top of the balls in a zig-zag pattern. Additionally, if you want to add sprinkles or anything else on top, you can do so at this point.
- Allow the chocolate to set before serving or storing, and then enjoy!
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That peanut butter and graham combo? So good!!! Dipping them in chocolate was the best part.