No-Bake Peanut Butter Balls Recipe — Quick Bite-Sized Treats

Peanut Butter Balls (also called buckeyes or truffles) are an easy holiday candy made with just six ingredients. These creamy, no-bake chocolate peanut butter balls are perfect for gifting and holiday cookie trays.

Holiday candy doesn’t have to be complicated. These no-bake peanut butter balls taste like Reese’s peanut butter cups but are much easier to make. They freeze well for months, so you can prepare them ahead and save fresh baking for closer to the holidays. Consider doubling the batch if you want extras for gifts.

Tips for Easy Peanut Butter Balls

Dipping treats in melted chocolate can be messy, but these tips will make the process smoother and faster.

• Use creamy peanut butter. Brands like Jif or Skippy give a smooth, cohesive filling. Natural peanut butter can make the mixture dry and crumbly.
• Measure with a small cookie scoop. A #50 or #60 scoop creates evenly sized balls and makes rolling quicker.
• Chill the balls before dipping. This is essential. Cold, firm balls set the chocolate faster, prevent sticking to your dipping tool, and help them keep their shape while coated.
• Choose an easy-to-melt chocolate. Melting wafers are convenient because they melt smoothly in the microwave or over a double boiler. If you use chocolate chips, add 2 tablespoons of shortening or coconut oil to thin them for dipping. Almond bark is another acceptable substitute.
• Use a fork and toothpick to dip. Roll each ball in chocolate with a fork, lift it out, tap off excess on the bowl’s edge, then use a toothpick to transfer the ball to parchment. This keeps your hands cleaner and the coating neat.
• Re-warm chocolate as needed. If the coating thickens, return it briefly to the microwave or double boiler to restore dipping consistency.

Peanut Butter Balls vs. Buckeyes

These chocolate peanut butter treats are often called “buckeyes.” The primary difference is the coating: traditional buckeyes are dipped only three-quarters of the way to resemble a buckeye nut, while these peanut butter balls are fully coated in chocolate.

Both names are common, and either way they make a festive holiday treat that’s great for packaging in cellophane bags or small boxes for neighbors and friends.

Peanut Butter Balls Recipe

These chocolate peanut butter balls require only six ingredients:

1. Peanut butter: Use creamy peanut butter (Jif or Skippy) for best texture. Avoid natural varieties that can make the filling crumbly.
2. Butter: Salted or unsalted is fine; salted helps balance sweetness.
3. Vanilla extract: Enhances flavor.
4. Salt: A small pinch improves overall taste, even if using salted butter.
5. Powdered sugar: Sweetens and binds the filling.
6. Melting wafers or baking chocolate: Wafers melt easily; if using chocolate bars or chips, adjust by chopping bars or thinning chips with a bit of shortening.

Instructions

Make the filling: Beat the peanut butter, softened butter, vanilla, and salt together until light and creamy. Gradually add powdered sugar and mix on low until combined. The mixture may seem slightly crumbly but will hold when rolled.

Shape: Use a tablespoon or a #50–#60 mini scoop to form 1-inch balls. Roll them between your palms until smooth and place on a parchment-lined baking sheet.

Chill: Refrigerate the balls for about 1 hour, or freeze 20–30 minutes until cold and firm. Avoid overfreezing, which can cause the chocolate coating to crack.

Melt the chocolate: Melt wafers in the microwave using 20–30 second bursts, stirring between each interval, or melt in a heatproof bowl set over a pot of simmering water (double boiler). Keep the chocolate warm and smooth while you dip.

Dip the balls: Place a chilled ball in the chocolate and roll it with a fork until fully coated. Lift it out, tap the fork on the bowl edge to remove excess, and use a toothpick to place the coated ball onto parchment. For a drizzle, put extra chocolate in a small bag, snip a corner, and drizzle over the set truffles.

Set: Refrigerate the dipped peanut butter balls for 30–60 minutes or until the chocolate is fully set. Store in an airtight container in the refrigerator for up to two weeks, or freeze as described below.

If you’d rather skip dipping, try a no-bake peanut butter bar that uses graham cracker crumbs and a poured chocolate topping for an easier finish.

Storing and Freezing

Store finished peanut butter balls in the refrigerator for up to two weeks. To freeze, let the chocolate set completely, then layer the candies in a freezer-safe container separated by parchment paper. Freeze for up to three months and thaw in the refrigerator before serving.

More Chocolate Peanut Butter Desserts

• Peanut Butter Pretzel Sandwiches
• Baked Peanut Butter Bars
• Homemade Peanut Butter Chocolate Chip Cookies
• No Bake Peanut Butter Pie
• Christmas Peanut Butter Cookies (Blossoms or Kiss Cookies)
• No Churn Chocolate Peanut Butter Ice Cream
• Frozen Peanut Butter Cup Pie
• Peanut Butter Swirl Cheesecake

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