Homemade peanut butter balls are so easy to make. Simply mix everything together, give them a quick chill and then dip in your favorite chocolate.
Peanut butter. Use creamy or crunchy peanut butter. For this recipe, skip the peanut butter where the oil separates. That style (called natural peanut butter in the United States) can make for oily peanut butter balls.
Butter. Melted butter adds richness and flavor. Even though the recipe contains salt, I like to use salted butter.
Vanilla extract. The vanilla extract is optional. I like the almost cookie-like flavor it adds.
Salt. A half teaspoon of salt helps balance the sweetness.
Candy Melts Or Chocolate. Unlike regular chocolate, which requires tempering, melting chocolate (also called confectionery coating) is made to be melted and used. If you’d prefer to use chocolate, melt it and add two teaspoons of coconut oil. This helps the chocolate to set.
How to Make Peanut Butter Balls.
- Make the Dough. Mix all the ingredients together in a medium bowl. I like to use an electric mixer for this, since the peanut butter mixture is thick and stiff.
- Chill. It’s important to chill the mixture for about 30 minutes after mixing. If it’s room temperature, the balls can soften when you dip them and stick to the fork or spoon.
- Dip. Melt the candy melts (or chocolate) and dip the balls into the melted coating. Tap your fork or spoon on the side of the bowl to remove excess chocolate.
- Let Set. Place the dipped peanut butter balls onto a parchment-lined baking sheet. Don’t place them right onto a metal pan or they’ll stick.
- Drizzle. If you’d like, drizzle a little extra chocolate over the peanut butter balls.
How to Store Peanut Butter Balls.
If you coat these in candy coating, you can store them at room temperature in a container. That’s because the candy coating sets up nicely when dipped.
If you coat your peanut butter balls in melted chocolate, you might need to store them in the refrigerator. This is because to set properly, chocolate needs to be tempered. (Chocolate contains different fats that set at different temperatures. The process of tempering ensures all the fats set up.) If you simply add coconut oil, as directed, you might be fine. The reason I can’t say is because chocolates vary by brands. If you notice your chocolate softens at room temperature, store them in the refrigerator.
Homemade Peanut Butter Balls
- 1 cup peanut butter, smooth or crunchy ( 9 ½ ounces; 269 grams)
- 5 tablespoons butter, melted (2 ½ ounces; 70 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups powdered sugar (14 ounces; 396 grams)
- 12 ounces milk dark, or white candy melts, see note (340 grams)
Make the Filling: Mix together peanut butter, melted butter, vanilla, and salt. Stir until smooth. Add powdered sugar. Mix until a thick dough forms.
Roll into balls, about two teaspoons each. If the peanut butter ball mixture sticks to your hands, add additional powdered sugar. Place balls onto a parchment-lined baking sheet.
Chill for 30 minutes.
Coat the Peanut Butter Balls: Melt candy coatings or chocolate. If you’re using chocolate, stir the coconut oil into the melted chocolate.
Microwave directions: place candy coatings or chocolate in a 2 cup measuring cup. Heat on low for 20 seconds. Remove from the microwave and stir. This prevents the coatings from burning. Repeat until melted.
Double Boiler Directions: Place candy coatings in the top of a double boiler. Heat, stirring occasionally, until the coatings are melted.
Dip peanut butter balls into melted candy coatings. Tap your fork on the side of the bowl to remove excess chocolate. Place the dipped peanut butter ball onto a parchment lined baking sheet. Chill for 10 minutes or until the coating sets. If desired, drizzle with additional melted coatings.
These peanut butter balls taste best the day after they're made.
Store in a covered container at room temperature for up to one week.
Note: Candy melts are designed to be melted, no tempering is required. If you’d like to use chocolate, use 12 ounces of chocolate and 2 teaspoons of coconut oil. Stir the coconut oil into the melted chocolate. It helps it set.
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