These irresistible peanut butter balls are a no-bake delight that combines a creamy peanut butter center with a rich chocolate coating. Soft, smooth, and perfectly sweet, they’re an easy treat to make any time of year—and they store beautifully, making them great for gifting or freezing.
Why You’ll Love This Recipe
You’ll fall in love with these peanut butter truffles for their simple ingredients, indulgent flavor, and perfect texture. The creamy peanut butter filling melts in your mouth, while the glossy chocolate shell adds the ideal touch of richness.
They’re also:
No-bake and easy to prepare.
Made with just a handful of pantry staples.
Freezer-friendly for make-ahead convenience.
Perfect for parties, holidays, or edible gifts.
Naturally gluten-free when made with the right ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 tablespoons (85g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
Line a large baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, beat the softened butter until creamy, about 2 minutes. Add peanut butter and beat again until smooth.
Mix in confectioners’ sugar, vanilla extract, and salt on low speed until combined. The mixture will look soft and crumbly—this is normal.
Scoop out about 1 tablespoon (18g) of dough and roll into balls. If the dough feels too soft, chill it for 15 minutes.
Arrange all peanut butter balls on the prepared sheet and refrigerate for at least 1 hour (or up to 1 day).
Melt the chocolate and vegetable oil together in a heatproof bowl using a microwave in 20-second intervals, stirring after each until smooth. Let cool slightly for 5–8 minutes.
Dip each peanut butter ball into the melted chocolate, lifting with a fork or dipping tool, and gently tap off excess chocolate. Place back on the lined sheet.
Add sprinkles immediately if desired.
Refrigerate for 30 minutes or until the chocolate has set completely before serving.
Servings and Timing
Servings: Makes about 32–35 peanut butter balls
Prep Time: 30 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Variations
Dark Chocolate Version: Use bittersweet chocolate for a deeper cocoa flavor.
White Chocolate Coating: Swap semi-sweet for white chocolate for a sweeter variation.
Nut-Free: Substitute almond butter or sunflower seed butter for peanut butter.
Crunchy Texture: Mix in crushed rice cereal or finely chopped nuts for added crunch.
Decorative Touch: Use colored sprinkles or a drizzle of contrasting chocolate for festive flair.
Storage/Reheating
Store the peanut butter balls in an airtight container:
At room temperature: Up to 2 days.
In the refrigerator: Up to 2 weeks.
In the freezer: Up to 3 months.
For best flavor, serve chilled straight from the fridge or enjoy frozen for a firmer texture.
FAQs
1. Can I use natural peanut butter?
No, natural peanut butter separates and makes the filling too dry and crumbly. Use a processed creamy peanut butter like Jif or Skippy.
2. Can I make these dairy-free?
Yes, use plant-based butter and dairy-free chocolate for a fully dairy-free treat.
3. Why did my chocolate crack after dipping?
The chocolate may have cooled too quickly or the peanut butter balls were too cold. Let the chocolate cool slightly before dipping.
4. Can I use chocolate chips instead of baking bars?
Chocolate chips contain stabilizers and don’t melt smoothly for coating. Baking bars or melting wafers work best.
5. How do I thin out thick chocolate?
Add a teaspoon of vegetable oil to the melted chocolate to achieve a smooth, thin consistency.
6. Why is my peanut butter filling too soft?
Your butter might have been too soft. Chill the mixture for 15 minutes and try again.
7. Can I freeze the peanut butter balls before dipping?
Yes, but let them thaw slightly before coating to prevent the chocolate from cracking.
8. What kind of chocolate is best for coating?
Use high-quality baking chocolate bars—semi-sweet, milk, or dark—depending on your preference.
9. Can I make these ahead of time?
Absolutely. You can prepare the peanut butter filling a day in advance or freeze the finished candies for later.
10. Are these gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free, provided you check labels to ensure no additives.
Conclusion
These no-bake peanut butter balls are the ultimate homemade candy—rich, creamy, and covered in silky chocolate. They’re simple enough for beginners yet elegant enough to serve at any occasion. Whether you’re making them as gifts, holiday treats, or a quick dessert fix, this recipe guarantees a delicious, crowd-pleasing bite every time.
Line a large baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, beat the softened butter until creamy, about 2 minutes. Add peanut butter and beat again until smooth.
Mix in confectioners’ sugar, vanilla extract, and salt on low speed until combined. The mixture will look soft and crumbly.
Scoop about 1 tablespoon of dough and roll into balls. Chill the dough for 15 minutes if it’s too soft.
Place peanut butter balls on the prepared sheet and refrigerate for at least 1 hour or up to 1 day.
Melt the chocolate and vegetable oil in a heatproof bowl in the microwave in 20-second intervals, stirring between each, until smooth. Let cool slightly for 5–8 minutes.
Dip each peanut butter ball into the chocolate using a fork, tapping off the excess, and return to the baking sheet.
Add sprinkles immediately if desired.
Refrigerate for 30 minutes or until chocolate is fully set.
Notes
Use processed peanut butter (like Jif or Skippy) for best texture.
Chill the peanut butter balls before dipping to help them hold their shape.
Let melted chocolate cool slightly before dipping to avoid cracking.
Store in fridge or freezer for long-lasting freshness.
