Description
Delicious, easy, no-bake peanut butter balls coated in rich chocolate. Perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar, plus more for dusting
- 3 cups graham cracker crumbs (about 24 graham crackers), finely crushed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon vegetable shortening (or coconut oil)
Instructions
- Cream the Butter and Peanut Butter: In a large mixing bowl, combine the softened butter and peanut butter. Beat with an electric mixer on medium speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.
- Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, to the butter and peanut butter mixture. Beat on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Incorporate the Graham Cracker Crumbs: Add the graham cracker crumbs and beat on low speed until evenly distributed.
- Add Vanilla and Salt: Stir in the vanilla extract and salt until just combined.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Roll into Balls: Scoop out portions of the chilled dough and roll them into 1-inch balls. Place the rolled balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Refrigerate Again: Return the baking sheet to the refrigerator and chill for another 30 minutes.
- Melt the Chocolate: In a heat-safe bowl set over a saucepan of simmering water (double boiler), combine the chocolate chips and vegetable shortening (or coconut oil). Stir constantly until the chocolate is completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring in between.
- Dipping the Peanut Butter Balls: Remove the peanut butter balls from the refrigerator. Using a fork or dipping tools, carefully dip each ball into the melted chocolate, ensuring that it is completely coated. Gently tap off any excess chocolate. Place the dipped peanut butter balls back on the parchment-lined baking sheet.
- Optional: Sprinkle with Toppings: If desired, sprinkle the dipped peanut butter balls with toppings such as sprinkles, chopped nuts, or sea salt while the chocolate is still wet.
- Chill to Set: Return the baking sheet to the refrigerator and chill for at least 30 minutes, or until the chocolate is completely set.
- Serve: Once the chocolate is set, remove the peanut butter balls from the refrigerator and serve. They are best enjoyed chilled or at room temperature.
- Store: Store the peanut butter balls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. To freeze, place the peanut butter balls in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
Notes
- Use softened butter for easy creaming.
- Finely crushed graham crackers create a smoother texture.
- Don’t overheat the chocolate to prevent seizing.
- Chilling the dough and dipped balls is crucial for shape.
- Experiment with toppings for added flavor and decoration.
- Use high-quality chocolate for the best taste.
- These can be made ahead and stored in the refrigerator or freezer.
- For Chocolate Peanut Butter Balls: Use chocolate graham crackers instead of regular graham crackers for a richer, chocolatey flavor.
- For White Chocolate Peanut Butter Balls: Use white chocolate chips instead of semi-sweet chocolate chips for a sweeter, more decadent treat.
- For Dark Chocolate Peanut Butter Balls: Use dark chocolate chips for a more intense chocolate flavor.
- For Peanut-Free Option: Substitute the peanut butter with sunflower seed butter or another nut-free alternative for those with peanut allergies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes