These Peanut Butter Balls coated in chocolate are a favorite candy for the holidays. They require only 5 ingredients and are so easy to make!
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Total Time 35 minutesminutes
Servings 23
Ingredients
1cup(240g)sugar-free creamy peanut butter, choose one that's salted
½cup(113g)unsalted butter, softened
½teaspoonvanilla extract
2 ½cups(300g)confectioners' sugar
12ounces(340g)chocolate melting wafers
Instructions
In a large bowl, beat the peanut butter and butter on medium speed until smooth. Add the vanilla and confectioners' sugar. Beat on low speed until sugar is moistened then beat on medium speed until combined. The dough will look thick like cookie dough and shouldn't be sticky.
Scoop the mixture with a 1.5 tablespoon cookie scoop and roll into balls. Place the balls on a cookie sheet lined with parchment or wax paper. Chill in the freezer until firm, about 30 minutes.
Add chocolate melting wafers to a heatproof bowl. Set the bowl over a pot filled with 1-inch of barely simmering water. Heat stirring constantly until the chocolate is melted and smooth. Remove from heat.
Dip each peanut butter ball into the melted chocolate and return to the baking sheet.
Once all the peanut butter balls are coated, refrigerate until the chocolate has hardened, about 30 minutes.
Notes
Peanut butter: For the best results, use a commercial brand of peanut butter that is salted but unsweetened. Natural peanut butter can be too oily resulting peanut butter balls that are too soft to hold shape.
Confectioners' sugar: You must use confectioners' sugar/powdered sugar. This is used to thicken the dough so it can be shaped. Other sugars won't work the same way and will leave a gritty mouth feel.
If at all possible, weigh the ingredients. It's important to use precise measurements so the consistency of the peanut butter dough comes out properly. If it feels too soft and sticky, add more powdered sugar.
Make ahead tip
Keep them tightly covered and store in the refrigerator for up to 2 weeks.
They also freeze well for up to 2 months. First, freeze them on the baking sheet for 1 hour then transfer to a ziptop freezer bag.