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
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.
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
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.
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
Hello! it’s so yummy. Thanks for posting this kind of recipe.
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.
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!
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.
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?
Ohhh I would love to try that recipe!!
Used maple extract instead. Super tasty. Also added honey roasted peanuts.
Great idea, Lexi!
These are so good
Glad you like them, Jessica!