Old-fashioned peanut butter balls are a Christmas tradition at our home. These no-bake chocolate coated peanut butter balls are so easy to make, using only 5 ingredients. That is one more ingredient then some recipes call for. We have always added Rice Krispies. They give these an extra crunch factor. And per usual, Bruce figured out a way to convert my mothers single batch to a big batch that has easy measurements.
Growing up in Kansas, my mother, Ida would make a big batch of these weeks before Christmas, and place them in large coffee cans with a lid. She would “hide” them in the freezer until Christmas Eve. Somehow when she got them out, the can would only be half full. All 7 of us kids would sneak a few out to snack on.
Ingredients you will need to make these Peanut Butter Balls:
- Peanut butter: You’ll want to use a creamy peanut butter for this recipe. Do not use natural peanut butter, as it will not hold up and give the best texture.
- Butter: Salted butter is the best, as it gives a hint of salty flavor to these, as well as allows the peanut butter balls to sit out on the counter, for a few days, rather than be refrigerated.
- Powdered sugar: Also known as confectioners sugar or icing sugar.
- Rice Krispies: We love the extra crunch that Rice Krispies add to these old-fashioned peanut butter balls. You can leave this out, if you do not have them on hand, and the result will be a smooth peanut butter centre.
- Chocolate chips: We use a high quality semi-sweet chocolate chips for a nice contrast to the sweet filling.
Equipment you will need to make these Peanut Butter Balls:
- Glass heat-proof bowl: We use a Pyrex bowl with a handle, for ease of getting it in and out of the microwave.
- Large Mixing bowl: We use an over-sized lightweight metal bowl, but any large bowl will do.
- Spatula: A rubber spatula works best to scrape down the peanut butter, and also stir the chocolate.
- Tongs or Spoons: You will need kitchen tongs or a couple of spoons to remove the balls from the chocolate.
- Cookie sheets: You will want 2 cookie sheets with sides (so the balls do not roll off!)
- Parchment paper: We like to use the sheet variety that does not curl up
VARIATION ON PEANUT BUTTER BALLS
We like to add Christmas sprinkles to some of the peanut butter balls to make them festive. Be sure to sprinkle on right after you dip them in chocolate to make sure they stick to the chocolate.
Use crunchy peanut butter if you like more of a crunch and the taste of peanuts.
Coat with melted white chocolate chips instead of semi-sweet chocolate chips.
HOW TO STORE PEANUT BUTTER BALLS
We like to store these in a cookie tin lined with foil. They will stay fresh up to 2 weeks in the fridge. (Don’t worry, they won’t last that long!) Peanut butter balls can be stored in an air-tight container in the refrigerator for up to a month.
- 1 Large bowl For mixing the peanut butter
- 1 spatula
- 2 Rimmed sheet pans
- 2 Sheets of parchment paper
- 1 Heat-proof glass container
- Tongs To diip the chocolate
Ingredients for the peanut butter balls:
Ingredients to coat the peanut butter balls in chocolate:
- 48 ounces good quality semi-sweet chocolate chips 4 bags
- 2 tbsp sprinkles optional
- Add the peanut butter, softened butter and half the powdered sugar to a large bowl. I like to mix with a wooden spoon, or clean hands. You can use a hand mixer, but that is just one more thing to clean up. After mixing to combine, add the rest of the powdered sugar, and mix till fully combined.
- Now it is time to add the Rice Krispie cereal. We don't want to crush the cereal, so I mix this in gently with my hands.
- Refrigerate for at least 30 minutes so that it is not too sticky to handle.
- Line 2 baking sheets with parchment, or foil. Roll peanut butter mixture into 1-inch sized balls. Place these on the cookie sheets.
- Place the baking sheet back into fridge, or freezer. (Baking sheets fit easily into our freezer so I do this for just about 10 minutes)
- Add 2 bags of chocolate chips to a heat-proof glass bowl. Place bowl in the microwave and set microwave to half power for 2 minutes. Careful remove bowl (it will be hot) and stir chips with a spatula or wooden spoon. Repeat half power for 1 minute intervals until chocolate is smooth and glossy. This may take about 4 minutes total microwave time.
- Drop a few peanut butter balls into chocolate and remove them with kitchen tongs, or a spoon. Allow the chocolate to drip off, and place back on the cookie sheet. Repeat this till all the balls are covered. You may need to warm the chocolate a bit half way thru, if it starts to thicken.
- Place trays of peanut butter balls back into fridge, or freezer to set up.
- Repeat process by melting next 2 bags of chocolate chips and dip balance of peanut butter balls in the chocolate.