Peanut butter balls are a “must-have” on our Christmas treat tray! These make great gifts for friends and neighbors. They are always received with huge praise.
I received this recipe from a co-worker years ago and have been making it ever since. I consider these the BEST peanut butter balls I have ever eaten.
Seriously, they are like Reese’s Peanut Butter Cups but homemade. Rich and creamy peanut butter filling with a smooth chocolate coating.
Just 4 Ingredients
Honest, only four ingredients! These no-bake peanut butter balls are really easy and so delicious!
- Peanut butter – We prefer smooth but if you like chunky, go for it. Use brands like Skippy, Jif, or Peter Pan. Do not use all-natural peanut butter.
- Unsalted butter
- Confectioners’ sugar
- Almond bark or candy melts
Tips And Variations
- You can also use melted chocolate chips instead of candy melts. Just melt a bag of your favorite chocolate chips with 1 teaspoon of coconut oil or vegetable oil.
- You can use festive sprinkles for the tops. Such as chocolate sprinkles, chopped peanuts, toffee bits, or even flaky sea salt.
- Drizzle the tops with semi-sweet chocolate, white chocolate, milk chocolate, or dark chocolate.
How to Make Peanut Butter Balls
In a saucepan over medium heat, melt the creamy peanut butter and unsalted butter together.
Prepare a baking sheet with wax paper.
Remove it from the heat and add the confectioners’ sugar (powdered sugar).
Let cool to room temperature or enough to handle easily.
Roll the peanut butter mixture into 1-inch balls and refrigerate to chill until firm about 30 minutes.
This is the most time-consuming step. Melt almond bark per the package instructions, dip each ball into melted chocolate to coat let excess chocolate drip off.
If you prefer to not use the almond bark you can melt a bag of semi-sweet chocolate chips with one tablespoon of vegetable oil or coconut oil.
You can melt it in a double boiler or in the microwave at 30-second intervals.
Feel free to use white chocolate, dark chocolate, or milk chocolate. It’s your choice.
Place balls dipped in chocolate on wax paper to dry completely.
These old-fashioned chocolate peanut butter balls are also known as Buckeyes. Or even a peanut butter cup in ball form.
No, you need to use no-stir peanut butter for this recipe. The filling will not set up properly when using natural peanut butter.
Store in an air-tight container at room temperature, or even in the refrigerator. Both work fine.
Yes, allow them to set up completely. Layer in an airtight container between parchment paper or wax paper and freeze for up to 3 months. Thaw overnight in the refrigerator. (The chocolate might discolor a bit.)
Old Fashioned Chocolate Peanut Butter Balls Recipe
- 1 cup unsalted butter
- 12 oz peanut butter (creamy or crunchy)
- 1 lb confectioners sugar
- 1 lb almond bark or candy melts
- In a saucepan over medium heat, melt the peanut butter and butter together.1 cup unsalted butter, 12 oz peanut butter
- Remove from the heat and add the confectioners’ sugar.1 lb confectioners sugar
- Allow to cool enough to handle, shape into balls. (about 1 inch) Refrigerate to chill.
- Melt almond bark per package instructions, dip each ball into chocolate to coat, place on wax paper to dry completely.1 lb almond bark or candy melts