EASY, NO-BAKE chocolate peanut butter balls that are a holiday favorite!! They have it all: Salty, sweet, crunchy, with chocolate and peanut butter! Great for cookie exchanges or impromptu parties!!
Prep Time30 minutesmins
Chill Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate covered peanut butter balls, chocolate peanut butter balls, easy peanut butter balls recipe, no bake peanut butter balls, peanut butter balls with graham crackers
Servings: 48one-inch balls
Calories: 57kcal
Author: Averie Sunshine
Ingredients
½cupunsalted butter, melted
2cupsconfectioners’ sugar
¾cupgraham cracker crumbs
¾cupabout 6 ounces crunchy peanut butter (I used extra crunchy)
1teaspoonvanilla extract
¼teaspoonsaltoptional and to taste
¼cupchopped pecansif necessary or desired
about 8 ounces chopped chocolate or as neededmelted (see item 1. in the Notes and Tips below)
holiday sprinklesas needed
Instructions
To a large bowl, add the melted butter, confectioners’ sugar, graham cracker crumbs, peanut butter, vanilla, optional salt, and stir to combine. Depending on how dry your mixture is, you may not need to add the pecans, but play it by ear. If the mixture is on the wet side, definitely add them and/or add additional graham cracker crumbs.
Using a 1-inch cookie scoop (highly recommended for ease and speed), scoop out approximately 48 equal-sized balls, and place them on a sheet of parchment paper on a baking sheet. Roll each between your palms to smooth them out and compact them.
Set aside in the fridge while you chop and melt the chocolate. I place the chopped chocolate in a microwave-safe bowl and heat in 15 seconds bursts until it can be stirred smooth; use a double boiler if you prefer.
Using two forks or a toothpick, dip each ball in chocolate, shaking off the excess, and place on the parchment. Repeat until all balls have been dipped.
Evenly sprinkle the balls with sprinkles, to taste.
Allow chocolate to set up at room temperature or place the baking sheet in the fridge to speed it up.
Notes
*I used half Trader Joe’s 72% Pound Plus and half Trader Joe’s Dark Chocolate Pound Plus. Semi-sweet chocolate chips may be substituted although I prefer chocolate in bars because it doesn’t set up as fast and melts smoother than chocolate chips do.
2 sticks melted butter 1 1/2 cups graham cracker crumbs 1 box powdered sugar 1/2 cup pecans 1 12 oz jar crunchy peanut butter 1 tsp vanilla 6 oz bag semi-sweet chocolate chips paraffin wax1. Mix together first 6 ingredients and roll into balls. Refrigerate for 30 minutes (or more).2. Melt 1 6-oz package of nestle semi-sweet chocolate bits and 1/2 of 1 stick of paraffin wax in top of double boiler. Then dip balls (using toothpick) in choc mixture and place on waxed paper to cool.