Peanut Butter Balls Recipe
User Reviews
5
Peanut Butter Balls Recipe
Description
This recipe creates bite-sized peanut butter confections by mixing crushed graham crackers with creamy peanut butter, powdered sugar, and softened butter until smooth. The mixture is shaped into teaspoon-sized balls chilled to firm. These balls are then dipped fully in melted semisweet baking chocolate, which hardens into a glossy shell when chilled further. The result is a no-bake dessert featuring a dense, sweet peanut butter interior and a smooth chocolate exterior.
The balance of ingredients provides a mildly crunchy base from the graham crackers, combined with the creamy peanut butter and sweetness from the sugar and chocolate coating. The chocolate dip adds a snap texture and richer flavor.
These peanut butter balls make easy desserts or party treats and can be stored chilled or frozen. Adjust substitutions for cracker types or nut butters based on preference and availability.
The recipe scales well and produces about 30 small servings, making it practical for gathering or individual enjoyment.
Ingredients
- 1 cup graham cracker 1 sleeve or 9 crackers, see note 1, crushed
- 1 cup peanut butter see note 2, creamy
- 1 cup powdered sugar
- 1/4 cup butter softened (1/2 stick)
- 8 ounces semisweet baking chocolate (see note 3)
Instructions
- In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
- Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
- Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.
Notes
- Substitute graham crackers with digestive biscuits, crushed cookies, Rice Krispies, or rolled oats as desired.
- Use any creamy nut or seed butter, including homemade or store-bought peanut, almond, cashew, or sunflower seed butter, but avoid very runny types.
- For the coating, use semisweet baking chocolate or melting wafers for ease.
- Store finished peanut butter balls in an airtight container refrigerated for up to two weeks or freeze for up to three months.
- This recipe yields about 30 small peanut butter balls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 92kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 68IU | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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