Peanut Butter Chocolate Balls (Printable)

No-bake peanut butter balls coated in chocolate, a creamy and crowd-pleasing delight for any occasion.

# What You'll Need:

→ Peanut Butter Mixture

01 - 1 cup creamy peanut butter
02 - 4 tablespoons unsalted butter, softened
03 - 2 cups powdered sugar
04 - 1/2 teaspoon vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 1 1/2 cups semi-sweet chocolate chips
07 - 1 tablespoon coconut oil or vegetable shortening

# Directions:

01 - In a large bowl, beat together peanut butter, softened butter, vanilla extract, and salt until smooth.
02 - Gradually add powdered sugar, mixing continuously until fully combined and thickened.
03 - Roll the mixture into 1-inch diameter balls and place them on a parchment-lined baking sheet.
04 - Freeze the balls for 30 minutes or until firm.
05 - Melt chocolate chips with coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth.
06 - Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, allowing excess to drip off.
07 - Place coated balls back on the baking sheet.
08 - Refrigerate for at least 15 minutes, or until the chocolate coating is firm.

# Expert Advice:

01 -
  • They taste like an expensive candy shop treat but take just 20 minutes of actual work—the freezer does the heavy lifting.
  • No oven required, which means your kitchen stays cool and you can make these while doing literally anything else.
  • People always assume you spent hours on them, giving you an unfair reputation as a dessert genius.
02 -
  • If your chocolate starts to thicken or looks dull while dipping, microwave it for just 10 seconds to bring it back to silky consistency.
  • The frozen peanut butter center is essential—room temperature balls will melt into the chocolate and you'll lose that beautiful contrast between centers and coating.
03 -
  • A toothpick is actually better than a fork for dipping because it leaves a smaller hole and you get a cleaner-looking finish.
  • If you accidentally let the chocolate get too thick, a single teaspoon of coconut oil stirred in will bring it back to the perfect consistency without ruining the batch.

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