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peanut butter balls

Peanut Butter Balls (Truffles)

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 32 truffles 1x
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American

Description

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.


Ingredients

Scale
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter (not natural style)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 cups (360g) confectioners’ sugar
  • three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
  • 1 teaspoon vegetable oil
  • optional: sprinkles

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don’t worry, the warmth of your hands will bring it together.)
  3. Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  4. Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  5. Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  6. Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  7. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

Notes

  1. Make Ahead & Freezing Instructions: You can start this recipe 1 day ahead of time. The shaped peanut butter balls can be chilled in the refrigerator for up to 1 day prior to coating. The coated peanut butter balls can be frozen. Freeze the coated candies for up to 3 months. Thaw overnight in the refrigerator.
  2. Peanut Butter: This recipe was updated in 2022 to include more peanut butter for better flavor (from 3/4 cup to 1 cup). While it’s great for cooking and eating, natural style peanut butter isn’t ideal for peanut butter balls. The filling will be too dry and crumbly. I do not recommend crunchy style peanut butter for that same reason. It’s too thick and the filling will be too crumbly.
  3. Chocolate: For the best looking and tasting peanut butter balls, use 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need about 3 four ounce bars for this recipe, 12 ounces total. You can use semi-sweet chocolate, milk chocolate, bittersweet chocolate, or white chocolate. Candy melts, chocolate dipping wafers (such as Ghirardelli brand) or almond bark work too. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the correct consistency for coating.
  4. Coating/Melting Chocolate: See all my troubleshooting tips in the post.
  5. I do not recommend tempering the chocolate for this recipe. Tempered chocolate should not be refrigerated and due to the fresh ingredients in the filling, these candies must be refrigerated.

Keywords: chocolate, peanut butter cup, candy, no bake dessert