These no bake peanut butter balls are the perfect treat for when you don’t want to turn on your oven. With only six ingredients, these easy peanut butter truffles are a quick, simple dessert and sure to be a hit!
Who doesn’t love peanut butter and chocolate? These no bake peanut butter balls, also called peanut butter truffles or sometimes buckeyes, are a quick and easy treat to satisfy your sweet tooth. Made with only a few ingredients, many of which you probably have on hand, they will easily become your favorite no bake dessert.
These chocolate peanut butter balls are reminiscent of a peanut butter cup, with a creamy peanut butter filing and a smooth chocolate coating. I have a similar no-bake chocolate peanut butter bar recipe on my site already, but these peanut butter balls are even easier to make and a perfect kid-friendly activity.
How to make peanut butter balls
- Combine peanut butter with butter, vanilla and salt. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat creamy peanut butter with softened butter, vanilla, and salt until smooth and creamy.
- Mix in sifted powdered sugar. Pour in sifted powdered sugar and combine with the peanut butter mixture. (Note: You may need to add a bit more powdered sugar so the peanut butter filling is the right consistency – you should be able to easily form it into balls
- Roll the filling into balls. Line a sheet pan with parchment paper. Then, use your hands to roll the peanut butter mixture into into balls, about 1.5-inch/4 cm in size (or whatever size you want to make them). Place on the sheet pan.
- Chill. Place the peanut butter balls in the fridge to chill for at least 1 hour.
- Dip in chocolate. Melt semisweet or bittersweet chocolate in a double boiler or the microwave. Then, pour it into a bowl or tall glass. Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool or a fork, then tap to allow excess chocolate to drip off. Place balls back onto the baking sheet.
- Chill. Place in the refrigerator until chocolate is set before serving.
Optional: For an added touch, sprinkle a bit of sea salt on top of each truffle after dipping in chocolate.
What kind of peanut butter should I use?
Not all peanut butter is created equal when it comes to peanut butter truffles. For the best texture, it’s important to use creamy, non-natural peanut butter – I prefer Skippy, but Jif or any store brand will work, as long as it is not the natural kind that you need to stir to combine. To ensure the peanut butter balls hold and have the right consistency, you want to use thick and creamy peanut butter.
My #1 tips for making peanut butter balls
Use good quality chocolate. I recommend using high quality chocolate bars instead of chocolate chips or candy melts. This extra touch makes all the difference in taste, especially when using so few ingredients.
Can you freeze peanut butter balls?
Yes! Peanut butter truffles will freeze very well. After you’ve dipped them in chocolate and chilled them in the fridge, place truffles in a freezer-safe container. If you stack them, separate the layers with a piece of parchment or wax paper to prevent them from sticking to each other. Seal the container well and freeze for up to 1 month.
More chocolate peanut butter desserts
- Chocolate Peanut Butter Lava Cake: Filled with warm, gooey chocolate peanut butter filling.
- Chocolate Peanut Butter Squares: Each bite has bits of cookie crunch and milk chocolate ganache.
- Chocolate Peanut Butter Biscotti: Crunchy, twice-baked peanut butter cookies with tons of melty chocolate chips.
- Snickers Cupcakes: Just like the candy bar in cupcake form.
- Peanut Butter Chocolate Chip Cookies: Soft and chewy – one of my all-time favorite cookies.
Made with only 6 ingredients, these rich and decadent peanut butter truffles taste absolutely amazing.
- 1/2 cup (115g) unsalted butter , softened to room temperature
- 1 cup (240g) creamy peanut butter (not natural)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 – 2.5 cups (240g-300g) powdered sugar, sifted
- 300 g (10.5 oz.) semi sweet/dark chocolate , coarsely chopped
Using a wooden spoon, a spatula, or a handheld or stand mixer fitted with a paddle attachment (on medium speed), mix butter and peanut butter until combined and creamy. Add vanilla and salt and mix until combined. Add 2 cups powdered sugar and beat until combined. It’s ok if the mixture is a little crumbly or soft. Add more powdered sugar as needed until you can easily form the mixture into balls.
Roll peanut butter dough into 1.5-inch/4 cm (or any size you want) balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for 1 hour or until firm.
- Melt chocolate in a double boiler or the microwave, then place in a tall glass or a measuring cup, so it’s easier to dip the balls.
- Remove peanut butter balls from the refrigerator and dip them in the chocolate using a dipping tool or a fork, then tap to allow excess chocolate to drip off. Place balls back onto the baking sheet. Place in the refrigerator until chocolate is set before serving.
Peanut butter balls can be kept in an airtight container in the refrigerator for 5 days.