Peanut Butter Balls
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I grew up sneaking these peanut butter balls from a chilled baking sheet the minute my parents turned their backs — they’re fast, chocolate-coated bites of nostalgia that require no oven and almost no fuss. With just five pantry staples you can make a crowd-pleasing candy for holidays, bake sales, or a last-minute dessert. If you like a bit of crunch, try this riff I sometimes make with Rice Krispies for extra snap: peanut butter rice krispie variant.
What makes this recipe special
These peanut butter balls are the sort of recipe that earns a permanent spot in your repertoire because they hit several high notes at once: no-bake simplicity, minimal ingredients, and massive crowd appeal. They’re budget-friendly, fridge-stable, and kid-approved — perfect for holiday trays, classroom treats, or an easy after-dinner sweet.
"Made these for a holiday cookie swap and everyone asked for the recipe. So quick — the chocolate sets while you sip your coffee." — a fan-tested review
Why else you might make them:
- They come together in under 30 minutes (mostly hands-off chilling).
- They’re adaptable — swap chocolate, add mix-ins, or make them vegan.
- Great for gifting: package in a box with parchment and ribbon.
Step-by-step overview
Before you dive in, here’s the flow: combine peanut butter, powdered sugar, and graham crumbs into a stiff dough, roll into uniform balls, melt chocolate with a little coconut oil until glossy, dip each ball, then chill until firm. Expect five active minutes of prep and a short chill time to finish.
Gather these items
- 1 cup creamy peanut butter (smooth gives the creamiest center)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 cup graham cracker crumbs (pulse crackers in a blender or use pre-crumbled)
- 1 cup chocolate chips (milk or semisweet)
- 1 tablespoon coconut oil (helps the coating set shiny and smooth)
Notes and substitutions:
- Use natural peanut butter? Stir well first — you may need slightly less powdered sugar for texture.
- For gluten-free, swap graham crumbs for gluten-free graham or crushed gluten-free cereal.
- Prefer crunch? Stir in a handful of Rice Krispies (see this Rice Krispie twist Rice Krispie Peanut Butter Balls) for texture.
Step-by-step instructions
- Combine the filling: In a medium bowl, stir together 1 cup peanut butter, 1 cup powdered sugar, and 1 cup graham cracker crumbs. Mix until the mixture holds together but isn’t greasy.
- Shape the balls: Scoop tablespoons of the mixture and roll into balls about 1 inch in diameter. Place them on a parchment-lined baking sheet. Chill for 10–15 minutes to firm up.
- Melt the coating: In a microwave-safe bowl, combine 1 cup chocolate chips and 1 tablespoon coconut oil. Heat in 20–30 second bursts, stirring between, until fully melted and glossy. Alternatively, melt over a double boiler.
- Dip and coat: Using a fork or dipping tool, submerge each chilled peanut butter ball in the chocolate. Tap the fork on the side of the bowl to remove excess, then return the coated ball to the parchment.
- Set and serve: Refrigerate the baking sheet until chocolate is firm, about 15–30 minutes. Store chilled or at cool room temperature briefly before serving.
Best ways to enjoy it
Serve these on a dessert platter with variety: mix in plain chocolate-coated balls and a batch drizzled with contrasting chocolate (white or dark) for visual appeal. Pair with:
- Cold milk or espresso for adults.
- A dessert wine (Port) if you’re feeling fancy.
- As part of a cookie box — layer with parchment so the chocolate doesn’t stick.
For gifting, stack them in miniature paper cups inside a tin or box and include a small note about keeping them refrigerated if the weather is warm.
How to store & freeze
- Refrigerator: Store in an airtight container for up to 2 weeks. Keep parchment between layers to prevent sticking.
- Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before serving.
- Food safety: Because these are no-bake and contain peanut butter, keep them chilled in warm conditions to prevent oil separation. If left at room temperature for several hours in hot weather, refrigerate and inspect before eating.
Pro chef tips
- Use room-temperature peanut butter and a firm hand when mixing — if the mixture is too soft, add a tablespoon more graham crumbs or powdered sugar.
- Chill the centers before dipping; cold centers hold together and reduce chocolate pooling.
- Coconut oil thins the chocolate and gives a glossy finish; if you prefer thicker coating, reduce to 1/2 tablespoon.
- Work in batches: dip 6–8 balls at a time so the chocolate stays warm and fluid.
- Clean dipping: use two forks to lift and drain, then gently slide the ball onto parchment to avoid fingerprints on the coating.
Creative twists
- Rice Krispie crunch: fold 1/2 cup Rice Krispies into the filling for extra snap (see a crunchy variation white chocolate snowball version for plating ideas).
- White chocolate: swap chips for white chocolate and omit coconut oil or use shortening for better texture.
- Nut-free: use sunflower seed butter instead of peanut butter to make them safe for nut-free settings.
- Filled centers: press a mini peanut butter cup or a caramel nugget into the center before chilling for a surprise.
- Toppings: sprinkle flaky sea salt, crushed nuts, or colored sprinkles on the warm chocolate before it sets.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 10 minutes. Chill/dip/set time adds 20–30 minutes, so plan for 30–45 minutes total.
Q: Can I use natural peanut butter?
A: Yes — but texture varies. Natural peanut butter (oil separated) yields a softer filling. Stir well and consider adding a bit more graham crumbs or powdered sugar to firm it up.
Q: Will the chocolate crack when it sets?
A: Minor cracking can happen if the coating is too thin or the treats experience temperature shock. Prevent it by chilling gradually and using coconut oil to keep the chocolate glossy and flexible.
Q: Are these freezer-safe?
A: Yes. Freeze solid on a tray, then store in an airtight bag up to 3 months. Thaw in the fridge to avoid condensation on the chocolate.
Q: What’s the role of coconut oil?
A: It thins and glosses the melted chocolate, making dipping easier and the finish shinier. If you dislike the flavor, use a neutral-flavored oil or cocoa butter substitute.
Conclusion
If you want more takes and step-by-step photos, check out these helpful resources: 4-ingredient Peanut Butter Balls – Kitchen Fun With My 3 Sons, The 4-Ingredient Dessert I Make Every Christmas, and Peanut Butter Balls (Truffles) Recipe + Video – Sally’s Baking. Each offers small variations and visuals that make these little candies even easier to master.
Peanut Butter Balls
Ingredients
Method
- In a medium bowl, stir together the peanut butter, powdered sugar, and graham cracker crumbs until the mixture holds together but isn’t greasy.
- Scoop tablespoons of the mixture and roll into balls about 1 inch in diameter. Place on a parchment-lined baking sheet and chill for 10–15 minutes.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between, until fully melted and glossy.
- Using a fork or dipping tool, submerge each chilled peanut butter ball in the chocolate. Tap the fork on the side of the bowl to remove the excess and return the coated ball to the parchment.
- Refrigerate the baking sheet until the chocolate is firm, about 15–30 minutes.
