You only need four ingredients to make my Easy Peanut Butter Balls. A perfect no-bake dessert, these peanut butter chocolate truffles are a favourite Christmas or Easter treat. Ready to eat in just 30 minutes!
These Easy Peanut Butter Balls tick ALL the boxes ❤️ They’re quick to make, completely no bake, and you only need four ingredients.
A soft, melt-in-your-mouth peanut butter filling is covered in smooth dark chocolate. A drizzle of warm peanut butter makes these homemade truffles complete.
If you’re looking for a quick holiday treat for the busy Christmas season, these Easy Peanut Butter Balls are the answer.
Why you will love this recipe
- Quick and easy: These Peanut Butter Balls take only 30 minutes to make.
- Simple ingredients: You only need four basic ingredients to make a batch – they’re also gluten free!
- No bake: You don’t even need to turn the oven on for this no-bake treat.
- Make-ahead: Make a batch of these truffles ahead of time for easy holiday entertaining or sweet Christmas gifts.
While my Peanut Butter Bars have graham crackers in the filling, the inside of these truffles are made from only three ingredients – peanut butter, butter and icing sugar.
Combine the three and you have a creamy peanut butter filling similar to Reese’s peanut butter cups. Then it’s time to scoop and roll like cookie dough and then cover it in your favourite chocolate.
I prefer to use dark chocolate since the filling is rather sweet. But you can use milk chocolate or white chocolate – whatever you like!
Once they spend a little time in the fridge, these bite-sized treats will set. And you’ll be met with a sweet peanut butter centre and a crisp shell of chocolate – literally a mini Reese’s peanut butter cup.
Whip these out at your next do and you’ll make new friends – guaranteed.
You only need four ingredients to make a batch of my Easy Peanut Butter Balls. You can easily double this recipe for the busy holiday season too!
Here’s a quick breakdown of what you will need, including any substitutions you can make:
- Butter: You can use unsalted or salted butter in this recipe.
- Peanut butter: Smooth peanut butter will work best in this recipe. You can use crunchy peanut butter – but the filling won’t be completely smooth. I recommend using a full-fat, processed peanut butter, rather than a natural-style one.
- Icing sugar: Use icing sugar, powdered sugar or confectioners sugar for this recipe. Do not use regular caster sugar or granulated sugar as your filling will be gritty and grainy.
- Chocolate: I like to use dark chocolate or semi-sweet chocolate to coat the truffles. However, you can use milk chocolate or white chocolate if you prefer. I find a block of chocolate melts best when dipping truffles. Chocolate chips or chocolate melts tend to seize or set too quickly for coating.
See recipe card below for a full list of ingredients and measurements.
How to make Peanut Butter balls
These chocolate-covered Peanut Butter Balls are so easy to make! Here’s how to make them in six simple steps.
The full instructions and method are included in the recipe card below.
Step 1: In a large mixing bowl, add butter and peanut butter.
Step 2: Mix on low speed using an electric mixer until combined and creamy. Or you can stir by hand.
Step 3: Add icing sugar and mix well until you have a smooth peanut butter mixture.
Step 4: Portion out the peanut butter truffles into 1 tablespoon balls. Roll smooth using your hands.
Step 5: Melt your chocolate until smooth and creamy. Use a fork to carefully dip each truffle in the melted chocolate.
Step 6: Chill truffles until chocolate has set. Drizzle over extra peanut butter.
- Choose a good quality chocolate: I don’t use ‘melting chocolate’ or chocolate chips for truffle dipping. I’ve found that both set too quickly and have the tendency to seize – plus they don’t taste as good. I prefer to use a regular block of chocolate that’s broken up into pieces and melted.
- Use your fridge or freezer: If your peanut butter dough seems too soft to dip, it could be because your butter was too soft – or you live in a very warm climate. Don’t worry – a little extra time in the fridge or freezer will help them firm up. Try again after 10 minutes.
- Use a fork to dip: I find a fork is the best dipping tool. Use a fork to neatly dip truffles in the chocolate mixture. Be sure to gently tap the side of the bowl to shake off any excess chocolate. They’re never perfect but always delicious!
Frequently asked questions
Yes. If you prefer, you can melt your chocolate on the stovetop using a double boiler. Simply sit a heatproof bowl on top of a saucepan on medium heat that has a few inches of simmering water in it. Ensure the bottom of the bowl does not touch the water. Stir gently by hand to melt the chocolate.
Keep Peanut Butter Balls in an airtight container in the fridge. Hot tip: They’re also SO good straight from the freezer!
Yes! You can easily make these Peanut Butter Balls ahead of time and freeze them. You can thaw them in the fridge to serve – or I love to enjoy them cold from the freezer.
Delicious no bake Peanut Butter Balls dipped in dark chocolate.
- 60 grams (1/4 cup) butter, room temperature
- 125 grams (1/2 cup) smooth peanut butter, plus extra for drizzling
- 125 grams (1 cup) icing sugar or powdered sugar
- 180 grams (1 and 1/4 cup) block of dark chocolate (50-70% cocoa) or semi-sweet chocolate, broken into pieces
- Line a large baking tray or cookie sheet with baking or parchment paper. In a large mixing bowl, add butter and peanut butter. Mix briefly using an electric mixer on low speed until smooth and creamy.
- Add sugar and mix until a soft dough forms. Use a small cookie scoop to portion out peanut butter mixture (1 tablespoon per ball) and roll smooth using your hands. Place on prepared tray.
- Place truffles in the freezer for 10 minutes.
- Place chocolate in a microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
- Dip each peanut butter ball into the chocolate, one at a time, and use a fork to get slowly lift them out. Gently shake off excess chocolate and place on tray or serving plate. Pop in the fridge (or freezer) for 10 minutes to set.
- Add a few tablespoons of peanut butter to a small bowl and microwave 20 seconds or so, until melted and smooth. Drizzle peanut butter over truffles.
Butter: You can use unsalted or salted butter in this recipe.
Peanut butter: Smooth peanut butter will work best in this recipe. I recommend using a full-fat, processed peanut butter, rather than a natural-style one.
Icing sugar: Use icing sugar or powdered sugar for this recipe. Do not use regular caster sugar or granulated sugar as your filling will be gritty and grainy.
Chocolate: I like to use dark chocolate to coat the truffles. However, you can use milk chocolate or white chocolate if you prefer. I find a block of chocolate melts best when dipping truffles. Chocolate chips or chocolate melts tend to seize or set too quickly for coating.
Rolling: If you find your peanut butter balls are too soft to roll, it may be because your butter was too soft. Simply leave the peanut butter mixture in the freezer for 10 minutes and try again.
Storage: Keep Peanut Butter Balls in an airtight container in the fridge.