Peanut Butter Balls

peanut butter balls

Peanut butter is a major staple at my house!  We love the stuff! Peanut Butter Cookies, Peanut Butter Sandwiches, Peanut Butter Pie, oh Peanut butter!

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Now that I have the love fest out of the way.  The kids and I hit the kitchen for something easy this weekend.  It has been a long week, and we are tired…but we needed something to satisfy our sweet tooth!  These peanut butter balls are like making your own Reese’s Peanut Butter Cups in a matter of minutes! The best part is I can make them Gluten Free and Dairy free so everyone in my house can enjoy them.  Well….except for me, since I am being super good right now.  I am trying really hard to loose a few lbs before my birthday. Although, I may have snuck a nibble.

5.0 from 1 reviews

Peanut Butter Balls
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 2 cups creamy peanut butter (16 oz jar)
  • ¼ cup unsalted butter or margarine or coconut oil
  • ½ teaspoon pure vanilla extract
  • 2 – 2½ cups confectioners sugar
Chocolate Coating
  • 1 12 oz Package semi sweet chocolate chips
  • 1½ TBSP margarine or coconut oil
Instructions
  1. Melt together 2 cups peanut butter and ¼ cup butter or coconut oil in a large microwave safe bowl. Microwave on high for 30 seconds then stir.
  2. Mix in 2½ cups powdered sugar and vanilla until dough forms.
  3. Roll dough into 1 teaspoon size balls and refrigerate them or freeze them until the are stiff.
  4. In another microwave safe bowl melt together 1 bag of semi sweet chocolate chips and 2 tbsp margarine (again I used coconut oil and it turned out fantastic!) I did this in the microwave for 30 seconds. Stirred, then returned to the microwave for another 30 seconds until fully melted.
  5. Dip the cold peanut butter balls in the chocolate and place them back on the wax paper.
  6. Refrigerate until set and then serve.

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In a microwave safe bowl you will want to place 2 cups of peanut butter (1 16oz jar) and 1/4 cup of butter ( I used coconut oil and it turned out great!) Microwave for 30 seconds and stir together.

003Once the peanut butter is all soft mix in 2 1/2 cups of powdered sugar and vanilla.  It will turn into a dough like pictured above.

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Once you have your peanut butter dough.  Roll it into teaspoon size balls or whatever size floats your boat. and place them on a wax paper lined cookie sheet.

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Now these should hit the fridge for a couple hours until they harden…or for the impatient types like me.  The freezer for about 15 minutes.

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In another microwave safe bowl melt together 1 bag of semi sweet chocolate chips and 2 tbsp margarine (again I used coconut oil and it turned out fantastic!) I did this in the microwave for 30 seconds. Stirred, then returned to the microwave for another 30 seconds until fully melted.

Dip the cold peanut butter balls in the chocolate and place them back on the wax paper.

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When done return them to the fridge or the freezer to harden.

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When you are finished you will have a gooey delicious treat that you will make over and over again, because they are just that good!

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Comments

  1. Yum! Those look so good Amanda! Can I have one for breakfast?
    ~Liz

  2. Amanda, I am contemplating using coconut oil too, but I don’t want coconut-flavored peanut butter balls. Can you taste the coconut? Thanks!!

  3. These look sooo yummy! Oh my.. my two favorite thing peanut butter and chocolate.. what could be better?

  4. Granted, these may not last long @ my house, however,, just wondering how to store them. In or out of frig?

  5. Oh! and could these be frozen for use at a later time? Thanks.

  6. Just curious when to add the vanilla?

  7. I don’t have coconut oil, anything I can substitute with?
    Thank you

  8. Hey Amanda,
    One of my kiddos is allergice to milk, eggs and peanuts. Do you think this would work with sunbutter and dairy free choc chips? Look great and he would be tickled:o)

  9. Heather V. says:

    These are the best!!!! My mother’s family is from Ohio and we call them buckeye’s!!! We are all peanut butter nuts!! So this is a great fix!!!

  10. how long do i need to refrigerate them after dipping in the chocolate?

  11. I have some coconut oil that I’ve been wondering what to do with…now I know! My husband LOVES Reese’s peanut butter cups. I am going to tweak this & try making homemade ones by squishing the pb into mini cupcake liners then pouring the melted chocolate on top.

  12. Christy says:

    These are awesome!!!!! Made them tonight for a bake sale at church!!!

  13. Momma Tarr says:

    I just made these. Turned out great. I used coconut oil in the PB mix and the Choc mix. I can taste the coconut, but I like it so much I might put shredded coconut in them some how. Either on top, or inside w/ crushed peanuts on top of them. Thanks for the recipe, I will definitly be making these for friends and family..

    P.S: I was talking to my husband while making these and I think I might have done a 1/2 too much P.S, I’m not sure, but boy are these sweet…Next time I might cut back on the P.S..

  14. So I have made these in the past and they have been nothing less than an absolute hit. However, with Halloween fast approaching, I wanted to try and change this up a bit… When I made them, I put the chilled peanut butter ball on a toothpick and dipped into chocolate leaving a little peanut butter poking out in the center like an ‘eyeball’- I wanted to know if anyone thinks these would still be as good if I used white chocolate chips or vanilla almond bark instead of milk chocolate, and then added some red food coloring ‘blood shot’ marks to make these look like scary Halloween Eyeballs… Ideas or thoughts?

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