These delicious no-bake Chocolate Peanut Butter Balls are a quick and easy treat to make for the holidays!
I’m always excited about this time of year because it means I can make all sorts of fun candies, cookies and treats to share with my neighbors, family, teachers and co-workers! Sometimes it can seem a bit overwhelming to try and make something special for everyone, so I like to keep it simple with easy no-bake treats like these peanut butter balls.
No Bake Peanut Butter Balls Ingredients:
All you need are just a few simple ingredients to whip up your very own treats.
- Butter – I prefer salted, but you can also use unsalted
- Peanut Butter – Creamy, chunky, or even other forms of nut butters would work!
- Powdered Sugar
- Graham Crackers – Sounds weird, but it gives the peanut butter balls the perfect consistency and a slight crunch!
- Semi-Sweet Chocolate – You can use any sort of dipping chocolate or almond bark as well.
- *Coconut Oil – This is optional, but helps to give the semi-sweet chocolates a better consistency for dipping.
What I love most about this recipe is that you don’t need any mixers. Just dump all the ingredients for the peanut butter balls into a bowl and use a spoon to mix it up!
Peanut Butter Mixture is Too Soft and Sticky?
Since all peanut butters seem to have a different consistency, it’s best to use this recipe as a guide, and adjust the levels of powdered sugar and graham crackers accordingly.
- Add in extra powdered sugar to firm up the peanut butter mixture until it can be rolled into a ball in your hands without peanut butter sticking to your fingers.
- Add in extra graham crackers to give it more crunch if desired.
How To Make Peanut Butter Balls:
- Shape the peanut butter mixture into 1 inch balls
- Place them on a parchment lined baking sheet and pop them in the fridge or freezer till they firm up. (about 20 minutes)
- Dip the chilled balls in melted chocolate, then tap off excess and place back on baking sheet to set.
Best Chocolate For Dipping
The ideal type of chocolate to use for melting and dipping is called “couverture” chocolate. Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can’t find couverture, use the best quality chocolate that you can find.
- Ghirardelli Chocolates are a great option.
- Semi Sweet Chocolates are easily accessible
- Almond Bark works great for lots of candy – follow instructions on packaging
- Milk Chocolate works great too.
How To Melt Chocolates for Dipping
Double Boiler Method
The best way to melt the chocolates is to use a double boiler method. Place the chocolates in a glass bowl that can rest on top of a small sauce pot without touching the bottom. Bring an inch or two of water to a boil in the pot and place the bowl of chocolates on top. Let the chocolates melt halfway before stirring. Gently stir until the chocolates are silky smooth.
Microwave
When in a pinch for time, you can also use a microwave! Place the chocolates in a microwave safe bowl and heat in 25 second increments, stirring after each time until the chocolates are smooth and melted. Careful not to overcook the chocolates as that will make the chocolate turn hard again!
If you have extra chocolate left over after dipping, you can use it to drizzle over the peanut butter balls to make them look real pretty!
Let the chocolate set and then they’re all ready to enjoy!
More Easy No Bake Treats:
Definitely add this easy treat to your list of goodies to make this holiday season! You’re going to love them!
Helpful Products To Make This Recipe:
Chocolate Peanut Butter Balls
Ingredients
- 1/2 cup butter, melted
- 1/2 cup peanut butter
- 2 cups powdered sugar
- 2/3 cups graham crackers, crushed, about 5 sheets
- 12 ounces semi-sweet chocolate chips, or best quality chocolates for dipping
- *optional - 1 tsp coconut oil
Instructions
- Combine the butter, peanut butter, powdered sugar and graham crackers in a large bowl and stir until well blended. You can use more or less powdered sugar to make the mixture more or less dry.
- Form 1 inch balls out of the dough and place on a parchment lined baking sheet. Freeze the balls for about 20 minutes, or until firm.
- Melt the chocolates (*see blog post for preferred methods) in a microwave safe dish at 25 second increments, stirring in between until chocolates are smooth. If chocolates are a bit thick, add in 1 tsp coconut oil to thin it out and make it easier for dipping.
- Use a fork to dip the peanut butter balls into the melted chocolate and then tap off any excess chocolate. Place back on the parchment paper to harden. Drizzle with any excess chocolates if desired.
Notes
Nutrition
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Leonard Motto
I made a batch for a Hanukkah party and they were gone before the party so I had to make another batch. Love them.
Juanita L Quintana
I Love this Recipe I usually get 27 PB Balls and there Perfect Size I make them for Holidays and Platters Thank You so Much for this Recipe
Shawn
I’m so happy you are enjoying the recipe Jaunita! Thank you for your comment!
Carolyn
They look great but I was wondering if you can use Ritz Garlic/Butter crackers instead of graham crackers?
Shawn
I wouldn’t use garlic crackers for this recipe, but regular butter crackers should work just fine.
margaret carey
DO these need to be stored in the refrigerator? I want to make them for a cookie exchange but they’d have to sit out on a table for a few hours, Would the chocolate start to melt?
Shawn
No need to store in the fridge. They will be great left out. 🙂
Linda
Can the peanut butter balls be frozen for a few days ? I’m looking so forward to making them .
Shawn
Yes, definitely! Hope you enjoy!
Janelle Hinrichs
We got 24 balls out of the mixture. They look awesome.
Christine Rosales
I make these but I use rice crispy cereal instead of graham crackers and it gives them a perfect crunch
Shawn
Great idea! Thanks Christine!
lynn
Perhaps the measurements are wrong? This does not yield 40 pb ball.s More like 15.
Relina JS
I think so too. That much will yield more like 10-15 balls, but I think the size of each ball would matter. I am anyway going to use a little more crackers and butter. Targeting 20+ because I;m sure the kids are not going to settle with a dozen or so.
Shawn
Hi Lynn, the size of the balls will make all the difference in how many you yield from this recipe. I make sure they’re about 1″ or even a little less, so you can easily pop them in your mouth. 😉
lynn
Regardless of size…this recipe is fantastic!
I’m on your website again because the family has asked for it special on Christmas day.
I made these al ittle smaller than I was use to and was able to yield 27 balls. Not sure how much smaller I could go though.
Shawn
So glad you enjoyed them Lynn!