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chocolate covered peanut butter balls

Chocolate Covered Peanut Butter Balls

These no-bake peanut butter balls are the perfect treat for gifting, sharing, or sneaking from the fridge late at night.
Print Recipe Pin Recipe
Cook Time 2 hours
Course Dessert
Cuisine American
Servings 50 balls

Ingredients
  

  • 1 ½ cups natural peanut butter smooth or crunchy both work
  • 1 cup melted butter I prefer unsalted butter, but salted works in a pinch
  • 4 cups powdered sugar confectioners’ sugar
  • 1 ⅓ cups graham cracker crumbs about one sleeve of graham crackers, crushed in a food processor, or in a bag with a rolling pin
  • 2 cups chocolate chips I recommend semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions
 

Step 1: Make the Peanut Butter Dough

  • In a large mixing bowl, combine the natural peanut butter, graham cracker crumbs, and powdered sugar. Stir with a wooden spoon or use a stand mixer with a paddle attachment if you want to make things easier on your arms.
  • Once mixed, pour in the melted butter. Stir until the mixture is thick, smooth, and holds together when you press it. This is your peanut butter mixture, and it should have the texture of cookie dough.
  • If the mixture is too sticky or gloppy, let it sit at room temperature for a few minutes or add a bit of the remaining powdered sugar.

Step 2: Shape Into Balls

  • Scoop out small portions of the peanut butter dough and roll into 1-inch balls using your hands. Try to keep them uniform so they chill and dip evenly. You should get about 40–50 round balls depending on size.
  • Place each ball on a prepared baking sheet lined with wax paper or parchment paper.

Step 3: Freeze the Balls

  • Transfer the cookie sheet to the freezer and chill for 30 minutes. This helps them firm up so they don’t fall apart when dipped into the warm chocolate.

Step 4: Melt the Chocolate

  • While your peanut butter bon bons chill, melt the chocolate.
  • Place your chocolate chips and coconut oil in a pint mason jar set in a pot of water on medium heat. Stir gently until fully melted and smooth.
  • If you prefer using the microwave, use a microwave-safe bowl and heat the chocolate chips and coconut oil in 30-second bursts, stirring in between, until melted.

Step 5: Dip and Set

  • Take your chilled balls out of the freezer. Using a fork or a skewer, dip each one into the melted chocolate, letting the excess chocolate drip off the side of the bowl. Return to the parchment paper-lined cookie sheet and allow to set.
  • If you want to get fancy, you can drizzle a combination of chocolates—like white chocolate stripes or milk chocolate swirls—over the top.
  • Let them rest until the chocolate hardens completely. If you're in a hurry, pop the tray back in the fridge or freezer for 10–15 minutes.
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