I’m not sure how I would ever survive Christmas without these amazing balls of peanut buttery chocolate goodness. They’re so rich and delicious, I try to only make them once a year because sometimes a dozen of them go missing in my mouth during the dipping process. They’re so hard to resist!

If you like easy dessert recipes that can please a large crowd, you are going to love this simple recipe. They’re a lot of fun to make too! I try not to worry about them looking perfect because, honestly, they look more homemade when they’re a bit of a hot mess.

Try not to eat them all before you’re done making them.

Kind of like a Reese’s Peanut Butter Cup, only way better.

You really can’t mess up these easy peanut butter chocolate balls! They’re also fun to top with sea salt or sprinkles that are fitting for the occasion. Heck, you could try using white chocolate, too.

Print Recipe

Easy No-Bake Peanut Butter Balls (A.K.A Truffles)

Servings: 50 truffles (party size!)

Ingredients

2 cups creamy peanut butter
3/4 cup butter (room temperature)
3-4 cups powdered sugar
2 (1 pound) packages chocolate candy coating (I like CandiQuik)

Instructions

Mix the peanut butter and softened butter in a bowl until well combined.
Slowly mix in the powdered sugar until the mixture is firm enough to stick together into one large ball (the type of peanut butter you use and humidity level in the air will determine how much powdered sugar you need to make it firm).
Cover the mixture and let sit in the refrigerator for about 30 minutes.
Shape the now cold peanut butter mixture into 1 inch balls and place them on a wax paper lined baking sheet (use a cookie dough scooper if you want them to be uniform in size). Refrigerate again once finished. The colder the peanut butter balls are, the easier they are to dip.
Melt the chocolate according to the package directions. I prefer to microwave it in a silicone bowl.
Using a fork, dip the peanut butter balls into the melted chocolate one at a time. Let the excess chocolate fall back into the bowl before placing them back onto the wax paper.
Once finished with all that dipping, let them harden at room temperature, and then store them in the refrigerator until ready to serve.

Notes

You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!