These easy Peanut Butter Balls are the best no-bake treat! Crunchy and creamy peanut butter filling dipped in silky smooth chocolate.
JUMP TO RECIPE </a> </div> <ul> <li class="nav-heading">General</li><li><a class="" href="#what_are_pb_balls">What are PB balls?</a></li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#what_peanut_butter_to_use">What peanut butter to use</a></li><li><a class="" href="#how_to_dip">How to dip</a></li><li><a class="" href="#tips">Tips</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#can_these_be_frozen">Can these be frozen?</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>
I will dream about these peanut butter balls forever. They’re made with creamy and crunchy peanut butter for the ultimate peanut buttery “POW”, maple extract for an incredibly rich flavor, graham crackers for extra crunch, and dunked in silky smooth chocolate.
Who else is going to be dreaming of these forever?!
What are peanut butter balls?
Peanut butter balls are a no-bake dessert made with a peanut butter filling and dipped in chocolate.
There are so many variations out there, but today, our filling is made with two kinds of peanut butter, graham crackers, and dipped in semi-sweet chocolate.
The best part of this recipe is that you probably already have all these ingredients on hand!
- Peanut Butter – I use both creamy and crunchy peanut butter for extra peanut butter flavor and amazing crunch.
- Unsalted Butter – gives the dough moisture and adds a rich, warm flavor.
- Vanilla and Maple Extract – adds warmth, depth, and sweetness to the dough. Don’t skip the maple extract! It adds the most amazing, rich flavor.
- Powdered Sugar – adds sweetness and helps thicken the peanut butter ball dough so it can hold its shape.
- Salt – cuts the sweetness of the rest of the ingredients.
- Graham Cracker Crumbs – adds a sweet, crunchy texture. Use the pre-crushed boxed variety to save time and to keep the crumb size consistent.
- Semi-Sweet Chocolate and Canola Oil – make up the chocolate mixture for dipping the peanut butter balls. The canola oil is what gives it that smooth and glossy look.
- Chopped Peanuts – optional, but highly recommended for garnish!
How to make peanut butter balls
Mix the dough, roll, freeze, dunk, freeze, devour!
- Place peanut butters, melted butter, vanilla, and maple extract into your stand-mixer bowl and combine.
- Beat in powdered sugar, salt, and graham cracker crumbs.
- Use a small cookie scoop to portion the dough into 42 bites then roll into smooth balls.
- Place them on a baking sheet lined with a silicone mat and freeze for 30-60 minutes.
- Place chopped baker’s chocolate and canola oil into a microwave save bowl and heat, stirring occasionally, until the mixture is melted and smooth.
- Submerge each of the frozen balls into the chocolate mixture and place them back onto the baking sheet.
- Sprinkle with chopped peanuts, if desired, then freeze until the chocolate has hardened.
What peanut butter to use
I recommend using one of the more processed varieties of peanut butter, like Jif or Skippy. All-natural varieties are more runny so the dough won’t hold its shape as well.
How to dip peanut butter balls in chocolate
Here are a couple tips for an easy, (mostly) mess-free way to dip the peanut butter balls in chocolate.
- Make sure the chocolate is fully melted. Chocolate that is too hard won’t coat the dough as well.
- Use oil. This helps the chocolate melt. It also thins out the chocolate and helps it to stay ultra smooth.
- Use a fork. This is an easy way to fully submerge the balls in the chocolate without getting chocolate all over your fingers.
- Let excess chocolate drip off. Another reason to use a fork! Let the chocolate run through the prongs. This makes for less cleanup on the baking sheet after the peanut butter balls are frozen.
- Use Jif or Skippy. More processed peanut butters help the dough hold its shape better. All-natural varieties are more runny.
- Freeze the balls before dunking. This keeps the filling from melting and falling apart.
- Freeze the chocolate coated balls on a baking sheet before storing. This gives the chocolate a chance to harden. If you put the peanut butter balls directly in a tupperware, they will stick together.
- Use both crunchy and creamy peanut butter. This adds contrasting textures that are so delicious!
- Dipping Chocolate. Try milk chocolate, dark chocolate, white chocolate, or almond bark.
- Fillings. Add chocolate chips, M&Ms, toffee chips, or peanut butter chips. You could even try replacing half the peanut butter with nutella or cookie butter.
- Drizzle. Try any type of chocolate, caramel, or more peanut butter!
- Toppings. Sprinkles, sea salt, oreo crumbles, toffee, you name it!
How to store
These peanut butter balls will keep in an airtight container in the fridge for up to 2 weeks!
Can you freeze peanut butter balls?
You sure can. Let the chocolate completely set then transfer the balls to an airtight container and store them in the freezer for up to 3 months.
To enjoy again, thaw in the fridge or eat directly from the freezer.
Peanut Butter Balls
- 1 cup crunchy peanut butter
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter melted (1 stick)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract or replace with more vanilla extract
- 1 (1 pound) bag powdered sugar sifted
- 1/2 teaspoon salt
- 2 cups graham cracker crumbs spoon and leveled to avoid over measuring
- 4 (4 oz) bars semi-sweet baker’s bars chopped
- 2 teaspoons canola oil
- Chopped peanuts optional for garnish
Line a rimmed baking sheet with a silicone baking mat. Set aside.
Place crunchy peanut butter, creamy peanut butter, melted butter, vanilla extract, and maple extract into the bowl of a stand mixer.
Beat until well combined.
Beat in sifted powdered sugar and salt.
Beat in graham cracker crumbs.
Use a small cookie scoop to scoop the dough into 42 even bites.
Roll into smooth balls, then place onto the prepared baking sheet.
Place in the freezer until firm, about 30 minutes to 1 hour.
Place chopped chocolate and oil into a large microwave safe bowl.
Heat in 30 second intervals, stirring in between, until the chocolate is melted and smooth.
Use a fork to submerge one frozen ball into the melted chocolate, let the excess chocolate drip off, then place it back onto the prepared baking sheet.
Optional – immediately sprinkle with chopped peanuts.
Repeat with remaining peanut butter balls.
Place back into the freezer until the chocolate has hardened.
Store in a sealed airtight container in the fridge or freezer.