Salted Dark Chocolate Peanut Butter Balls
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Salted Dark Chocolate Peanut Butter Balls
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Sweet and salty, rich and creamy, these dark chocolate peanut butter balls are sprinkled with sea salt for an easy, no-bake dessert with just 5 simple ingredients!
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Ingredients
- 6 tablespoons salted butter, softened at room temperature
- 1 cup creamy peanut butter (such as Jif or Skippy brand)
- 2 ¾ cups (about 312 grams) powdered sugar
- 1 (10 ounce) package dark chocolate melting wafers (such as Ghirardelli brand)
- Coarse sea salt crystals or flaky sea salt, for topping
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Instructions
- In a large bowl, use an electric mixer to cream together the butter and peanut butter until completely combined, smooth, and creamy
- With the mixer on low, gradually add the powdered sugar, mixing until well combined. The mixture will look dry and crumbly, but should hold together when squeezed.
- Line a large, rimmed baking sheet with parchment paper or wax paper.
- Scoop and roll the peanut butter mixture into 1 ½-inch balls; place on the prepared baking sheet.
- Cover loosely with plastic wrap and chill in the refrigerator until firm, about 1 hour.
- Heat the chocolate wafers in a microwave-safe bowl at half power or on the defrost setting for 30 seconds. Stir thoroughly. If the chocolate is not completely melted after stirring, continue to microwave at 15 second intervals and stir until smooth. Do not overheat.
- Using two forks, dip one peanut butter ball into the melted chocolate, turning to coat. Let any excess chocolate drip back into the bowl. Place the peanut butter ball back on the baking sheet. Sprinkle with a pinch of sea salt right away, before the chocolate has a chance to set. Repeat with remaining peanut butter balls.
- Allow the chocolate to set completely. Store in an airtight container in the refrigerator up to 1 week.
Equipments used:
Notes
- Use a processed smooth peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, yielding a better texture.
- Chocolate melting wafers work better than chocolate chips here. They are smoother and easier to melt, and set up nicely with a hard shell. I prefer Ghirardelli brand.
- Melt the chocolate in the microwave, which is much easier than using a double boiler. Just make sure that you don't overheat the chocolate! If it's heated too much, the chocolate will separate and become grainy. Follow the directions on your specific package of melting wafers.
- You don't need a special dipping tool for these peanut butter balls. Instead, just use a fork or a toothpick to dip each ball in the melted chocolate, allowing the excess chocolate to drip off and back into the bowl.
Nutrition Information
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Serving
1ball
Calories
207kcal
(10%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
82mg
(3%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
89IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
42mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24balls
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 207kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 82mg | 3% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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