This Peanut Butter Balls recipe combines the classic chocolate and peanut butter flavors together to make a rich, delicious dessert!
Is there a more classic paring than chocolate and peanut butter? These two ingredients were truly made for each other. This chocolate peanut butter balls recipe is so easy to make and is packed with that chocolate and peanut butter taste!
These no bake peanut butter balls is one of my favorite desserts to make around the Holidays because this recipe yields a lot of peanut butter balls and you can also add holiday flare to them!
How to Make Peanut Butter Balls
Assemble your ingredients. For exact amounts please see recipe card below.
Use the paddle attachment on your stand mixer and combine the peanut butter and butter in your mixer.
Mix on medium speed until smooth.
Add in the powdered sugar into the mixing bowl.
Add in the graham cracker crumbs into the mixing bowl and combine on low speed until the sugar and graham cracker crumbs are evenly mixed in. Please note that the mixture will be thick.
Use a small cookie scoop or spoon to portion out the mixture into about 1 Tablespoon amount.
Roll into balls and place them on a large, parchment lined, baking sheet.
Chill in the refrigerator for at least 30 minutes.
While they are cooling, in a medium sized bowl melt the chocolate in 20 second increments, stirring after each until the chocolate is fully melted and smooth.
Using a fork, dip each peanut butter ball into the melted chocolate so that it is fully covered and allow any excess chocolate to drip off and then place back on the parchment paper lined baking sheet.
If needed, use a toothpick to pull away some of the melted chocolate around the bottom of the ball so that the chocolate won’t pool up on the bottom and create a foot, but will be more of a ball.
Repeat with all of the peanut butter balls.
Use any extra melted chocolate to drizzle on top of the balls in a zig-zag pattern. In addition if you want to add sprinkles or anything else on top you can do so at this point.
Allow the chocolate to set before serving or storing, and enjoy!
Make These Peanut Butter Balls Festive!
One great thing about this recipe is that you can add some decoration on top of this delicious recipe to celebrate anything!
Below you will see how I decorate them for Christmas by adding in the Red, Green, and White sprinkles to the top. You can do this with different colored sprinkles for any occasion!
I have also made this recipe for peanut butter balls with white chocolate and if you drizzle on the zig-zag and add some candy eyes you can make Mummy Peanut Butter Balls for Halloween!
FAQs
Do I have to use Semi-Sweet Chocolate?
Not at all! Semi Sweet Chocolate is my favorite for this recipe but I have also made them with milk chocolate, dark chocolate, and white chocolate and these are also good!
Can I use chocolate chips instead of a chocolate baking bar?
Yes, chocolate chips will work just fine in this recipe too.
How can I make these gluten free?
Swap out the graham crackers for Rice Krispies instead and you will have gluten free peanut butter balls! I have made these personally and they are delicious as well! (One note to make is that Rice Krispies make the peanut butter dough stickier than the graham cracker dough so I would chill the dough before rolling them to keep them more chilled to hold their shape).
Can this recipe be used for buckeye balls?
Yes, just don’t fully dip them in chocolate, so that you have a peanut butter eye showing and you are good!
Can I store these?
Absolutely! In the fridge they can last a few days and in the freezer they can last a few weeks, just be sure that the chocolate has set before storing them.
More of Our Favorite Chocolate Dessert Recipes:
- Chocolate Crinkle Cookies
- Mayan Chocolate Pot de Creme
- Easy German Chocolate Pot de Creme
- Hello Dolly Bars (Magic Cookie Bars)
- 15 Minute Shortbread Biscotti
Peanut Butter Balls Recipe
Ingredients
- 1 cup creamy peanut butter
- 1 cup butter - softened
- 4 cups powdered sugar
- 1 ¼ cups crushed graham crackers - use a zip top bag to easily crush the crackers without a mess
- 16 ounces semi-sweet chocolate - my preference is to use the Ghirardelli Premium Baking Bar Semi-Sweet Chocolate
Instructions
- Use the paddle attachment of your stand mixer and combine the peanut butter and butter in your mixer. Mix on medium speed until smooth.
- Add in the powdered sugar and graham cracker crumbs into the mixing bowl and combine on low speed until the sugar and graham cracker crumbs are evenly mixed in. Please note that the mixture will be thick.
- Use a small cookie scoop to portion out the mixture into about 1 Tablespoon amount, roll into balls and place them on a large, parchment lined, baking sheet.
- Chill in the refrigerator for at least 30 minutes.
- While they are cooling, in a medium sized bowl melt the chocolate in 20 second increments, stirring after each until the chocolate is fully melted and smooth.
- Using a fork, dip each peanut butter ball into the melted chocolate so that it is fully covered and allow any excess chocolate to drip off and then place back on the parchment lined baking sheet.
- If needed, use a toothpick to pull away some of the melted chocolate around the bottom of the ball so that the chocolate won’t pool up on the bottom and create a foot, but will be more of a ball.
- Repeat with all of the peanut butter balls.
- Use any extra melted chocolate to drizzle on top of the balls in a zig-zag pattern. In addition if you want to add sprinkles or anything else on top you can do so at this point.
- Allow the chocolate to set before serving or storing, and then enjoy!
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