Peanut Butter Balls (sometimes called Buckeyes, though these are fully coated) are creamy peanut butter centers dipped in smooth semi-sweet chocolate. They are one of the easiest no-bake treats I make, and they always disappear fast! I also have the highly requested rice krispies version, should you love your Peanut Butter Balls with Rice Krispies!
Peanut Butter Balls
There is a reason people love peanut butter and chocolate together. The soft, slightly salty filling against the firm chocolate shell creates contrast that just works. I don’t need the science to convince me… I’ve been making these for years and they never last long.
I have tested thinner, four-ingredient versions that use less peanut butter and chocolate chips. They are fine in a pinch. This version uses a full cup of creamy peanut butter and real semi-sweet baking chocolate. The centers stay creamier, and the coating sets with a cleaner snap. That is the difference you taste!
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.
Chocolate Melting Methods
Pro Tip: Melt the chocolate while the balls are in the freezer.
Microwave Method
Add the chopped chocolate and 1 teaspoon oil to a microwave-safe bowl. Heat in 20-second increments, stirring after each, until smooth. Let it sit about 5 minutes so it is not too hot for dipping. Add a little more oil if needed to thin it.
Double Boiler Method
Fill a pot with about an inch of water and bring it to a gentle simmer. Set a heat-safe bowl on top (the bottom should not touch the water). Add the chocolate and oil. Stir until melted and glossy. Let it cool a few minutes before dipping.
How to Store
Store the finished balls in an airtight container in the refrigerator for up to 2 weeks.
They freeze well for up to 3 months. Place them in a single layer or separate layers with parchment, then transfer to a freezer-safe container. Thaw overnight in the refrigerator.
These hold up well for gifting and holiday trays.
Peanut Butter Balls
Ingredients
PEANUT BUTTER FILLING
- 1 cup (258 g) creamy peanut butter
- 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar
CHOCOLATE COATING
- 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)
Instructions
PEANUT BUTTER FILLING
- 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.
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.
ASSEMBLY
- 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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More No Bake Treats
Great recipe! I found that chilling the dough helps prior to coating.
Nice tip! 🙂
Always loved getting these from my sister. Hers would have maraschino cherries chopped small. Either way YUMMY! Thankyou for a beautiful reminder🤗
This is the best recipe I have tried!! One other ‘4 ingredient’ viral recipe wasn’t as goood.
Sorry to hear that, but glad you enjoyed this one!
I’ve always stayed away from candy making, fearing it would be difficult, but this recipe is quick, easy and delicious! Now my family begs me to make these! No more buying peanut butter cups at the store. These are better! Thank you for the recipe!
Fantastic!
These are absolutely delicious. I even added some chopped pecans on the outside of them great recipe.