Peanut Butter Balls with Semi Sweet Chocolate

Introduction

These peanut butter balls chill for an hour before dipping, which keeps the 1-inch centers firm enough for a clean chocolate coat. You get a dense peanut butter filling with a thin shell of dark chocolate, and the batch of about 25 works well for make-ahead treats or a dessert tray.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: about 25

Ingredients

• 1 cup (320 g/11 oz) peanut butter
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 3 cups (375 g) powdered sugar
• 1 small bag (100 g) semi-sweet chocolate chips
• 25 toothpicks

Instructions

1. Mix peanut butter, melted butter, vanilla, and powdered sugar in a bowl.
2. Form the mixture into 1-inch balls.
3. Place a toothpick into each ball.
4. Refrigerate or freeze for an hour.
5. Melt the semi-sweet chocolate chips in a double boiler.
6. Dip the balls in the melted chocolate, leaving a small exposed circle at the top.
7. Place on wax paper and remove toothpick.
8. Refrigerate or freeze.

Variations

• Use crunchy peanut butter instead of smooth peanut butter for a firmer center with small peanut pieces throughout.
• Make the balls slightly smaller than 1 inch if you want more pieces and a higher chocolate-to-filling ratio.
• Swap the melted butter for stick-style plant butter to remove dairy while keeping a similar texture.
• Press finely chopped roasted peanuts onto the exposed circle before the coating sets for extra crunch and a stronger peanut flavor.

Tips for Success

• Mix until there are no dry pockets of powdered sugar left; dry streaks make the balls crack when you roll them.
• If the peanut butter mixture feels sticky, chill it for 10 minutes before forming the 1-inch balls.
• Keep the balls cold after the first chill so they stay firm on the toothpicks during dipping.
• Melt the dark chocolate gently over simmering water and stir until smooth; if it gets too hot, it thickens and becomes harder to coat with.

Storage and Reheating

Store the peanut butter balls in an airtight container with wax paper or parchment between layers. Keep them in the fridge for up to 1 week or in the freezer for up to 2 months.

FAQ

Can you use natural peanut butter?

Yes, but it needs to be well stirred and fairly thick. If the mixture feels too soft after mixing, add a little more powdered sugar until it holds its shape.

Do you need to chill the balls before dipping?

Yes. The hour in the fridge or freezer firms the centers so they stay round and don’t soften into the melted chocolate.

Can you make these without dairy?

Yes. Use stick-style plant butter and dairy-free dark chocolate, and keep the chill time the same.

Why leave a small exposed circle at the top?

It gives you a clean spot where the toothpick was and helps prevent the coating from pooling over the hole as the chocolate sets.