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Chocolate covered peanut butter balls topped with red, white, and green sprinkles on a green plate.
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Peanut Butter Balls

No-bake peanut butter balls are the ultimate homemade treat. They taste like a peanut butter cup and they’re made with simple pantry ingredients.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Chill time 3 hours
Total Time 3 hours 30 minutes
Servings 26
Calories 156kcal
Author Allison Mattina

Ingredients

  • ¾ cup (176g) creamy peanut butter see note
  • 5 tablespoons salted butter softened to cool room temp
  • 1½ cups (180g) powdered sugar
  • ¾ cup (82g) graham cracker crumbs
  • ¼ teaspoon salt
  • 1 tablespoon hot water
  • 10 oz chocolate candy coating I use Ghirardelli melting wafers
  • sprinkles and/or chopped salted peanuts for garnish

Instructions

  • In a large bowl, using a hand mixer, beat peanut butter and butter until combined. Add powdered sugar, graham cracker crumbs, salt, and hot water. Beat on low until just combined. Use a rubber spatula to scrape the sides and bottom of the bowl.
    Peanut butter dough in a large white bowl.
  • Scoop one-tablespoon portions (a cookie scoop works great for this) and roll into a tight balls. Place the balls on a plate or small baking sheet and place in the refrigerator for one hour.
    Peanut butter balls on a white plate.
  • After an hour has passed, melt the chocolate candy coating. Use a fork to gently dip each peanut butter ball in melted chocolate. Tap off the excess chocolate and place on a parchment-lined baking sheet. Top with sprinkles or peanuts before the chocolate sets. After all the balls have been dipped, transfer to the refrigerator to firm up, about one hour.
    A peanut butter ball on a fork being dipped into a bowl of melted chocolate.

Notes

Peanut butter

It is very important that you use an emulsified (not natural) peanut butter, such as Jif or Skippy. Natural peanut butter will have oil separation which can impact the texture of the candy. 

Candy melts

Rather than tempering chocolate which can be finicky, I opt for chocolate candy melts/candy coating. They melt perfectly and stay the ideal consistency throughout the assembly process. Ghirardelli chocolate melting wafers are my favorite; you can use dark or milk chocolate.

Storage

Store in the refrigerator for up to 5 days or freeze for up to 3 months. Serve chilled or room temp.

Nutrition

Calories: 156kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 89mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 67IU | Calcium: 9mg | Iron: 1mg
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