Description
Soft, sweet, and creamy, these Peanut Butter Balls are perfect as bite-sized treats for the holidays or any day you need a little pick-me-up. These no bake treats are made with just a handful of ingredients that are shaped into small balls and coated with a layer of rich chocolate that adds a luscious finish and takes them over the top.
Ingredients
- ¼ cup butter, softened to room temperature
- 1 ½ cups creamy peanut butter (not natural peanut butter)
- 1 cup graham crackers, crushed
- 2 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 12 ounces milk chocolate or dark chocolate, coarsely chopped (about 3 cups chocolate chips)
- 1 tablespoon coconut oil
Instructions
- In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and creamy, about 1-2 minutes.
- Add the peanut butter and beat to incorporate, about 1 minute.
- Add in graham crackers, confectioners’ sugar, and vanilla extract and beat on low until combined, about 1 minute. The dough will be crumbly.
- Take 1 tablespoon of dough and shape it into a ball. If you are finding the dough too dry and crumbly to do this, then beat in 1-2 tablespoons of water on low speed until combined. It should now be easier to work with but should still be soft and crumbly.
- Transfer the balls to large half sheet baking pan lined with parchment paper. Allow them to set and harden in the refrigerator for 1 hour.
- Once set, you are ready to melt the chocolate. Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with oil on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the chocolate and oil into a microwave safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Use a fork to carefully dip each chilled ball into melted chocolate. Tap the edge of the bowl to remove any excess chocolate and place the coated eggs back onto the lined baking sheet. You can also use a spoon to help coat the eggs with chocolate.
- Transfer the coated balls back to the fridge to slightly set for 5 minutes. Then use any excess melted chocolate and drizzle over the balls in a diagonal motion to add texture. Place back into the fridge to set completely, about 30 minutes.
Notes
How to store: Place the leftover peanut butter truffles in an airtight container and store in the fridge for up to 2 weeks.
How to freeze: Place leftover peanut butter balls on a lined baking sheet and keep in the freezer for about an hour until hard. Then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the truffles to thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American