Chocolate Peanut Butter Balls

Name: Chocolate Peanut Butter Balls
Prep time: 30 min
Total time: 1 h 30 min
Yield: 48 one-inch balls
Ingredients: ½ cup unsalted butter, melted; 2 cups confectioners’ sugar; ¾ cup Graham cracker crumbs; ¾ cup about 6 ounces crunchy peanut butter (I used extra crunchy); 1 teaspoon vanilla extract; ¼ teaspoon salt; ¼ cup Chopped Pecans; about 8 ounces chopped chocolate or as needed; holiday sprinkles

User Reviews

4.4

39 reviews

Good

Prep Time
30 mins
Chill Time
1 hr
Total Time
1 hr 30 mins
Servings
48 one-inch balls
Calories
57 kcal
Course
Dessert
Cuisine
American

Chocolate Peanut Butter Balls

Jade Rice

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EASY, NO-BAKE chocolate peanut butter balls that are a holiday favorite!! They have it all: Salty, sweet, crunchy, with chocolate and peanut butter! Great for cookie exchanges or impromptu parties!!

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Ingredients

Servings

½ cup unsalted butter, melted
2 cups confectioners’ sugar
¾ cup Graham cracker crumbs
¾ cup about 6 ounces crunchy peanut butter (I used extra crunchy)
1 teaspoon vanilla extract
¼ teaspoon salt optional and to taste
¼ cup Chopped Pecans if necessary or desired
about 8 ounces chopped chocolate or as needed melted (see item 1. in the Notes and Tips below)
holiday sprinkles as needed

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Instructions

To a large bowl, add the melted butter, confectioners’ sugar, graham cracker crumbs, peanut butter, vanilla, optional salt, and stir to combine. Depending on how dry your mixture is, you may not need to add the pecans, but play it by ear. If the mixture is on the wet side, definitely add them and/or add additional graham cracker crumbs.
Using a 1-inch cookie scoop (highly recommended for ease and speed), scoop out approximately 48 equal-sized balls, and place them on a sheet of parchment paper on a baking sheet. Roll each between your palms to smooth them out and compact them.
Set aside in the fridge while you chop and melt the chocolate. I place the chopped chocolate in a microwave-safe bowl and heat in 15 seconds bursts until it can be stirred smooth; use a double boiler if you prefer.
Using two forks or a toothpick, dip each ball in chocolate, shaking off the excess, and place on the parchment. Repeat until all balls have been dipped.
Evenly sprinkle the balls with sprinkles, to taste.
Allow chocolate to set up at room temperature or place the baking sheet in the fridge to speed it up.

Notes

Original Recipe that I adapted:2 sticks melted butter1 1/2 cups graham cracker crumbs1 box powdered sugar1/2 cup pecans1 12 oz jar crunchy peanut butter1 tsp vanilla6 oz bag semi-sweet chocolate chipsparaffin wax
Mix together first 6 ingredients and roll into balls. Refrigerate for 30 minutes (or more).
Melt 1 6-oz package of nestle semi-sweet chocolate bits and 1/2 of 1 stick of paraffin wax in top of double boiler. Then dip balls (using toothpick) in choc mixture and place on waxed paper to cool.
*I used half Trader Joe’s 72% Pound Plus and half Trader Joe’s Dark Chocolate Pound Plus. Semi-sweet chocolate chips may be substituted although I prefer chocolate in bars because it doesn’t set up as fast and melts smoother than chocolate chips do.
Recipe adapted from Ashley C.

Nutrition Information

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Serving 1 Calories 57kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 1mg (0%) Sodium 24mg (1%) Sugar 7g (14%)