No Bake Chocolate Peanut Butter Balls

These no bake chocolate peanut butter balls are the ultimate sweet treat. They taste just like a homemade peanut butter cup, require absolutely no oven time, and can be whipped up in just a few minutes using simple pantry staples.

Cooking Time and Serving

Preparation Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 24 balls

Ingredients List

1 cup of creamy peanut butter
1 quarter cup of unsalted butter softened
2 cups of powdered sugar
1 and a half cups of crushed graham cracker crumbs
1 and a half cups of semi sweet chocolate chips
1 tablespoon of coconut oil

How to Make

Step 1: Combine the Base

In a large mixing bowl, combine the creamy peanut butter and the softened unsalted butter. Use a sturdy spoon or a hand mixer to blend them together until the mixture is completely smooth and creamy.

Step 2: Add Dry Ingredients

Gradually stir the powdered sugar and the crushed graham cracker crumbs into the peanut butter mixture. Mix well until a thick dough forms. If the dough feels too sticky, you can place it in the refrigerator for 10 minutes to firm up.

Step 3: Roll Into Balls

Line a large baking sheet with parchment paper or wax paper. Use a spoon or a small cookie scoop to scoop out portions of the dough. Roll the dough between your hands to form smooth 1 inch balls. Place each ball onto the prepared baking sheet.

Step 4: Chill the Centers

Place the baking sheet with the peanut butter balls into the refrigerator for about 20 minutes. This helps them hold their shape when you dip them into the warm melted chocolate.

Step 5: Melt the Chocolate

While the balls are chilling, place the semi sweet chocolate chips and the coconut oil into a microwave safe bowl. Microwave in 30 second bursts, stirring well between each burst, until the chocolate is completely melted and shiny.

Step 6: Coat the Balls

Remove the peanut butter balls from the refrigerator. Use a fork to dip each ball into the melted chocolate, letting any extra chocolate drip back into the bowl. Place the coated balls back onto the lined baking sheet.

Step 7: Final Set

Return the baking sheet to the refrigerator for another 10 to 15 minutes until the chocolate shell is completely firm. Serve cold or at room temperature.

Writer Notes

If you want a fun texture contrast, you can use crunchy peanut butter instead of creamy peanut butter. You can also sprinkle a tiny pinch of flaky sea salt or some extra graham cracker crumbs on top of the chocolate coating before it sets.

Store any leftovers in an airtight container in the refrigerator for up to two weeks, or keep them in the freezer for a quick frozen treat anytime you have a sugar craving.

Frequently Asked Questions

Can I make this recipe dairy free?

Yes, you can easily adapt this recipe. Simply use a plant based vegan butter instead of dairy butter, and ensure your semi sweet chocolate chips are certified dairy free.

Why is my peanut butter dough too crumbly?

Different brands of peanut butter have different amounts of oil. If your mixture feels too dry to roll into balls, add one extra tablespoon of melted butter or a tiny splash of milk to bring the dough together.

Do I have to use coconut oil in the chocolate?

The coconut oil is optional, but it helps the chocolate melt smoothly and gives the outer shell a beautiful glossy finish that cracks perfectly when you bite into it.

Nutrition Facts

Here is the nutrition information per individual peanut butter ball.

Disclaimer

Please enjoy these treats in moderation as part of a balanced lifestyle. This recipe contains peanuts and dairy. If you or anyone in your household has a known peanut allergy, tree nut allergy, or dairy sensitivity, please do not consume this dessert or substitute the ingredients with safe alternatives like sunflower seed butter.