Peanut Butter Balls, which some people know as ‘Buckeyes’ (but are a little different), are sweet treats that are made with creamy peanut butter and coated with a layer of melted, semi-sweet chocolate. Try my Buttercream Candies and Oreo Truffles for a couple more chocolate-coated treats.

Can of Peanut Butter Balls

Peanut Butter Balls

There is actually a scientific reason that people love the combination of peanut butter and chocolate. It’s called Dynamic Sensory Contrast. It has to do with our taste buds loving contrasting textures. But, I don’t need a scientific explanation as to why I love this combination so much. I just do! I can’t say no to candy with this perfect combination.

Raw Ingredients for Peanut Butter Balls

Peanut Butter Balls Ingredients

Room Temperature Ingredients: Using room temperature butter will help you get the best results when making these candies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

Peanut Butter: I prefer using creamy peanut butter in these candies. But, you could get away with crunchy if that is what you have on hand.

Chocolate: Look for baking chocolate to use as the coating on these candies. I prefer semi-sweet chocolate for just enough sweetness. Stay away from chocolate chips; they don’t melt and coat as well.

Nuts: Chopped peanuts are optional to add right after you coat the peanut butter in chocolate. This gives the treat a little crunch.

Dipping Peanut Butter Balls into Chocolate

Chocolate Melting Methods

There are a couple of ways you can melt chocolate while the peanut butter balls are in the freezer. You can melt it in the microwave or use the double boiler method.

Melting Chocolate in the Microwave

To melt the chocolate in the microwave, add the chopped chocolate and oil into a microwave-safe bowl. Heat the chocolate in 20-second increments, stirring after every 20 seconds, until melted. Once melted and smooth, let the chocolate sit for about 5 minutes before dipping the peanut butter balls.

Double Boiler Method for Melting Chocolate

Using the double boiler method helps ensure that the chocolate is not burned and the gently melted chocolate will be smooth and shiny. And, you don’t need any fancy kitchen gadgets to use this method. 

To melt the chocolate, fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate.

Add the chocolate and oil to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth. Again, once melted, let the chocolate cool for a few minutes before dipping the peanut butter balls into it.

Peanut Butter Balls on a Cutting Board

How to Store

Store the candies in an airtight container in the refrigerator for up to 2 weeks. Freeze them for up to 3 months. If freezing the candies, be sure to label and date the freezer-safe container. When ready to eat, let them thaw in the refrigerator.

Bit Into Peanut Butter Ball Showing Inside

More No Bake Treats

5 from 13 votes

Peanut Butter Balls

Prep Time 30 minutes
Chill 1 hour 30 minutes
Total Time 2 hours
Peanut Butter Balls are sweet treats that are made with creamy peanut butter and coated with a layer of melted, semi-sweet chocolate.



  • 1 cup (258 g) creamy peanut butter
  • 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
  • 2 cups (250 g) confectioners' sugar


  • 4 bars (4 ounces each) semi-sweet baking chocolate, chopped
  • 1-3 teaspoons vegetable oil, as needed for thinning chocolate
  • crushed or finely chopped peanuts, for topping (optional)



  • In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the peanut butter and butter until creamy (about 2 minutes).
  • Working 1/2 cup at a time, add the confectioners’ sugar. Beat on low for about a minute and then increase to high until smooth and creamy (about 3 minutes).
  • Cover the bowl with plastic wrap and place the peanut butter mixture in the refrigerator to chill for one hour, up to 24 hours.
  • When ready, line a baking sheet with parchment paper and remove the chilled peanut butter mixture from the refrigerator.
  • Scoop out the peanut butter mixture with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining peanut butter mixture.
  • Place the peanut butter balls in the freezer to chill while you prepare the chocolate coating.


  • While the peanut butter balls are in the freezer, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the peanut butter balls.


  • Remove the peanut butter from the freezer. (It's helpful to only remove a few peanut butter balls at a time to prevent melting.) Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
  • Using a fork, lift out the chocolate-covered peanut butter balls. Use a toothpick or another fork to slide the peanut butter balls onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.) Add the nuts at this point, if using.
  • Place in the refrigerator for about 30 minutes, or until the chocolate has set.
  • Store candies in the refrigerator in an airtight container for up to 2 weeks.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these and they are great. I used natural peanut butter so I had to adjust the butter and powdered sugar because the consistency is a little different. I used melting wafers so no need to thin out the chocolate.

    1. What’s not to love when you have peanut butter and confectionary sugar!! Then chocolate. I have a recipe that you add graham crackers crumbs to this basically and it tastes like the middle of a peanut butter cup. Thanks for your ideas

  2. Would I have to change oil ratio or anything else if I used part Milk Chocolate? Semi Sweet is just not our favorite.

    Love the blog, love your recipies. Went through the renovation, building process with you and your family.

    1. I use approximately 1 tbs of coconut oil or if u don’t want to use oil u can use paraffin wax. And I do use chocolate chips

  3. I make these every year at Christmas. I also add a few cups of Rice Krispies to get that crunch. I use semi sweet chocolate chips. Melt in a double boiler with wax shavings. This allows the chocolate to harden.

  4. If you are a peanut butter you will love these! I often make the peanut butter balls ahead, keep them in the freezer and dip them in chocolate when I’m ready. Also, I sometimes use the Ghiradelli chocolate melting wafers for dipping instead of the chocolate chips. Thanks for the recipe!

  5. I use chocolate & white chocolate almond bark to make mine. I melt it in the microwave & you don’t need to add any oil or wax. Kids love them as well as me.

  6. I am so busy but I always make an assortment of candies for Christmas. My question is can I make these and freeze them for a while and dip them in chocolate later?

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