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Chocolate Covered Peanut Butter Balls are an easy no-bake holiday treat made with just 5 simple ingredients. Set them on your holiday dessert tray for a treat that’s impossible to resist!Pin this recipe for later!
Table of Contents
Why I Love This Recipe
- Easy No-Bake Recipe – This recipe is similar to buckeyes and is shockingly simple. There are just 5 ingredients and 6 easy steps to make this incredibly delicious homemade candy.
- Just 5 Ingredients – You can count the ingredients on one hand, making for a super simple recipe.
- Irresistible Flavor Combo – Chocolate Covered Peanut Butter Balls are a classic recipe that tastes just like a Reese’s Peanut Butter Cup, only better! The peanut butter center is irresistibly creamy and the chocolate coating is smooth and delicious.
- Perfect for the Holidays – They last up to 2 weeks or you can freeze them for up to three months. A perfect treat to make ahead when you’re planning your Christmas cookie tray or holiday gift-giving. Better than any store-bought chocolate truffles!
How to Make Chocolate Covered Peanut Butter Balls
See recipe card below for ingredient quantities and full instructions.
- Use an electric mixer to beat the butter until smooth, then mix in the peanut butter, powdered sugar and cereal.
- Roll the dough into balls and place on a lined baking sheet. I like to use a cookie scoop for this. Cover and and then pop them in the fridge to set for at least 20 minutes, or preferably up to an hour.
- Melt the chocolate in the microwave. You can also use a double boiler method.
- Dip the balls into the melted chocolate. Shake off the excess chocolate and place it back on the cookie sheet.
- Garnish (optional). I like to sprinkle them with a few crushed peanuts or holiday-themed sprinkles or drizzle with extra chocolate.
- Let the chocolate set for 1-2 hours, or chill it for 30 minutes.
- Add Graham Cracker Crumbs – You can add 2 cups of graham cracker crumbs in place of the krispie cereal. The final result can be a little grainy which is why I like using the cereal.
- White Chocolate – Use white chocolate instead of milk chocolate for the outer coating. Or do a combo and dip in white chocolate and drizzle with milk chocolare.
- Add Coconut – Mix in ½ cup coconut to the peanut butter mixture. You could roll them in coconut too.
- Sprinkles – Get a little festive with some holiday-themed sprinkles.
- Peanut Butter – Use crunchy peanut butter for an extra crunchy center. Or, cashew butter, sunflower butter or even cookie butter would be good as a substitute.
Refrigerate – Once the shell is hardened and set, place them into an airtight container. They should stay fresh at room temperature for up to 2-3 days or in the refrigerator for up to 2 weeks.
Freeze – You could also freeze them for up to 3 months. Space them out on a parchment paper lined baking sheet and freeze for 1-2 hours or until fully frozen. Then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge or for an hour on the counter.
- Best Peanut Butter to Use – Regular peanut butter is the best option because it’s fully emulsified. You can also use a crunchy variety. Do not use “natural” variety because it’s too oily.
- Dough is too soft. If the dough is too soft or too sticky to work with, pop the bowl into the fridge for about 20 minutes (or up to 24 hours) so it can firm up.
- Freeze dough balls – Another way to make sure the pb balls hold their shape is to roll them and freeze them on a baking tray for about an hour, then dip them into the chocolate.
- Dipping the Chocolate – You don’t need a fancy candy dipping tool. Just use a small fork to dip the balls into the chocolate, then let the excess chocolate drip off before placing the ball on the baking sheet.
More Easy Peanut Butter Treats
- Peanut Butter Fudge
- Single Serve Peanut Butter Rice Krispie Treats
- Peanut Butter Cake
- Peanut Brittle
Chocolate Covered Peanut Butter Balls
- 1/3 cup butter softened
- 2 cups peanut butter
- 4 cups powdered sugar
- 3 cups rice krispies or 2 cups graham crumbs
- 3 cups chocolate chips or 18 oz almond bark
- In a large bowl and with an electric mixer, beat the butter on medium speed until smooth.
- Mix in the peanut butter and powdered sugar on low speed, followed by the rice krispies.
- Form the dough into balls about 1 inch in size. Place on a parchment paper lined cookie sheet, cover in plastic wrap and refrigerate for at least 20 minutes, or preferably 1 hour.
- Add the chocolate chips to a medium, heat proof bowl. Microwave on medium power for 30 seconds, remove from the microwave and stir. Repeat the process until the chocolate is melted and completely smooth.
- Using a fork or candy dipping tool, dip each ball in the melted chocolate. Gently shake off any excess and place back on the lined cookie sheet.
- Let set at room temperature for 1-2 hours, or in the fridge for 30 minutes.
- If the dough is too soft or too sticky to work with, pop the bowl into the fridge for about 20 minutes (or up to 24 hours) so it can firm up.
- Another way to make sure the pb balls hold their shape is to roll them and freeze them on a baking tray for about an hour, then dip them into the chocolate.
- Store in an airtight container. They should stay fresh at room temperature for up to 2-3 days or in the fridge for up to 2 weeks.
- To freeze, arrange them on a parchment paper lined baking sheet and freeze for 1-2 hours or until fully frozen. Then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge or for an hour on the counter.