Leave the oven off and harness the power of your refrigerator to deliver salty-sweet treats in just over an hour with this easy recipe!
I love a no-bake dessert. It feels magical to create sweet little treats without turning on the oven! This recipe for peanut butter balls is one of my faves. It harnesses the power of your refrigerator to deliver salty-sweet bites of nutty, chocolatey deliciousness in just a little more than an hour!
I like to use a no-stir, creamy peanut butter because it has the right balance of fat and structure to help the balls hold their shape without feeling greasy. Natural peanut butters that separate can work—but you’ve got to stir them really well before mixing them in, and you may need to add a bit more powdered sugar if the mixture feels too loose. Crunchy peanut butter is also an option, if a bumpier look and more pronounced texture appeal to you.
No matter which type of peanut butter you use, these balls are a guaranteed crowd-pleaser. They’ll disappear quickly at any gathering, whether it’s an office holiday party, a kid’s birthday celebration, or the day of the big game.
Tips for the best peanut butter balls
- Chill your roll: If the peanut butter mixture smears or sticks heavily to your hands, chill it a little longer or work in an extra spoonful of powdered sugar. If it crumbles or cracks when rolled, a tiny bit more peanut butter or a teaspoon of melted butter should bring it back together.
- Keep it fluid: The chocolate should be fully melted and fluid but not hot before you dip. Work in batches—keeping some balls in the fridge while dipping others—to help them stay firm and prevent getting crumbs in the chocolate.
- Add some finesse: Roll freshly dipped balls in finely chopped peanuts, sprinkles, or flaky sea salt before the chocolate sets for extra texture and contrast. Or drizzle a second chocolate (like white chocolate) over the set coating for a contrasting, bakery-style look.
How do I store leftovers?
Store leftover peanut butter balls in an airtight container in a single layer, or in layers separated by parchment so they don’t stick together. They’ll keep in the fridge for about 1 week. Let them sit at room temp for 5-10 minutes before serving so the centers soften slightly.
You can also freeze this dish for up to 3 months. Arrange the finished, fully chilled balls on a baking sheet and freeze until firm (about 1 hour), then transfer to a freezer-safe container or resealable bag with parchment between layers. Thaw in the fridge overnight, or let them stand at room temp for 20–30 minutes so the centers are no longer icy before serving.
Serving suggestions
Serve your peanut butter balls alongside other treats that embrace a salty-sweet, peanutty flavor profile. They pair especially well with a scoop of Peanut Butter Chocolate Chip Ice Cream. Add them to this Viral Peanut Butter Board for a fun, artisanal touch. Or make them part of a peanut butter-focused dessert spread that features nostalgic Peanut Butter Cookies, no-bake Peanut Butter Bars, a Salted Milk Chocolate Peanut Butter Cake, and these adorable Peanut Butter Cupcakes.
Peanut Butter Balls
Ingredients Â
- 1/2 cup creamy peanut butter
- 3 tablespoons unsalted butter softened
- 1 pinch kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup semisweet chocolate chips
- 1 teaspoon vegetable oil plus more as needed
InstructionsÂ
- In a large bowl, use a hand mixer or sturdy spatula to mix the peanut butter, softened butter, salt, and vanilla until well blended. Gradually stir in the powdered sugar until the mixture is smooth.
- Cover the bowl and refrigerate for 15 minutes to firm up. The mixture should be scoopable but not sticky.
- Using clean hands or a small cookie scoop, form the dough into 1-inch balls (you should get 20 to 24 total). Roll between your palms for a smooth finish, if you like.
- Place them on a parchment-lined baking sheet and chill in the refrigerator for 20 minutes so they hold their shape.
- In a microwave-safe bowl, melt the chocolate chips and 1 teaspoon vegetable oil in 20- to 30-second intervals, stirring between each, until smooth and glossy. If the mixture seems too thick for dipping, stir in up to 1 additional teaspoon of oil, a little at a time, until it's dippable.
- Working with a few at a time, use a fork or dipping tool to lower each chilled ball into the melted chocolate, turning to coat evenly. Let the excess chocolate drip back into the bowl, then return the coated balls to the parchment-lined baking sheet.
- Refrigerate until the chocolate is fully set, about 20-30 minutes.
- Serve immediately or cover and refrigerate.
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