Homemade Chocolate-Coated Peanut Butter Balls
Ingredients
For the peanut butter filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups graham cracker crumbs, optional for a slightly firmer texture
For the chocolate coating:
- 2 cups semi-sweet or milk chocolate chips
- 1 tablespoon coconut oil or shortening, optional
Instructions
- Make the filling: In a large bowl, beat the softened butter and peanut butter until smooth and creamy.
- Add the sugar: Gradually mix in the powdered sugar and vanilla. If using graham cracker crumbs, add them and mix until the mixture becomes firm enough to shape.
- Shape the balls: Scoop out about 1 tablespoon of the mixture at a time and roll between your hands to form small, smooth balls.
- Chill: Place the peanut butter balls on a parchment-lined baking sheet and refrigerate for 30–45 minutes. Chilling makes them easier to dip.
- Melt the chocolate: Place the chocolate chips in a microwave-safe bowl. Heat in 20–30-second intervals, stirring after each interval until smooth. Stir in the coconut oil if using.
- Coat the balls: Dip each chilled peanut butter ball into the melted chocolate using a fork. Let excess chocolate drip back into the bowl, then place the coated ball back on the parchment.
- Let the chocolate set: Refrigerate for about 20–30 minutes, or until the chocolate is completely firm.
- Store: Keep the peanut butter balls in an airtight container in the refrigerator. Let them sit at room temperature for a few minutes before serving for a softer texture.
Tip: For an extra-special finish, drizzle the chilled chocolate-coated balls with a little melted white chocolate or sprinkle them with finely chopped peanuts before the coating sets.
