I am a pretty big peanut butter person. Anything that includes peanut butter is at the top of my sweet tooth list, especially if it’s paired with chocolate. Let’s face it… anything that is paired with chocolate tastes better, so naturally, chocolate covered peanut butter balls made my baking bucket list this year. I like peanut butter balls because they are super easy to make, they are no bake, meaning that I can cook or bake other things while the balls are setting, and they require very few ingredients which means less shopping time for me. Oh, and of course they taste freaking phenomenal, and I have it on good authority that Santa LOVES peanut butter balls… so bake lots for him this year! Sometimes I like adding crushed pretzel bits to my peanut butter balls, it gives the right amount of sweet and salty, but for now I have just made your basic, run of the mill peanut butter balls, decorated with a little white chocolate drizzle just to add a little extra something for jolly old Saint Nick!
You will need a few, simple ingredients: peanut butter, butter, brown sugar, icing sugar, chocolate chips and shortening.
Mix the peanut butter, butter and brown sugar together. Once combined, gradually add the icing sugar until completely combined. I used my stand mixer to combine all the ingredients, but I have used my hands in the past (I find a hand mixer makes too much of a mess… just use a really deep bowl if you’ve got one). Roll the mixture into 1 oz balls. I usually get about 42 balls if I measure each out to exactly one ounce. Place the balls on a baking sheet lined with wax paper. Refrigerate until the balls are firm (30 – 60 minutes).
Using a double boiler (or a microwave, or a heat safe bowl on top of a pot like I do) melt the chocolate and shortening. The shortening makes the chocolate a little more “liquidy” and easier to coat. You may omit the shortening, just be prepared to melt more chocolate; your balls will have a thicker chocolate layer if you don’t use shortening. Dip each peanut butter ball into the chocolate. I use a fork to remove from the melted chocolate to help remove any excess chocolate from the ball. Place each ball on a baking sheet lined with wax paper and refrigerate until set (again 30 – 60 minutes). And you’re done! For extra decoration, melt some coloured chocolate (or melt white chocolate and colour it with candy colouring) and using fork, scoop up some of the chocolate and quickly whisk your fork back and forth over the balls to add a few lines of colour. I like using red, green or white, or a combination thereof.
Peanut Butter Balls
- 16 oz. peanut butter
- 3/4 cup butter
- 3/4 cup brown sugar
- 3 3/4 cup icing sugar
- 16 oz chocolate chips, melted
- 2 tbsp shortening
- In the bowl of a stand mixer fitted with the whisk attachment, combine peanut butter, butter and brown sugar. Gradually add icing sugar until completely combines and no sugar streaks appear.
- Roll the peanut butter mixture into 1 oz balls and place on a baking sheet lined with wax paper. Refrigerate for 30 to 60 minutes, or until balls are hard.
- Melt the chocolate chips and shortening in a double boiler. Dip each ball into the chocolate and remove using a fork to help remove excess chocolate. Place on a wax sheet and refrigerate until set.
Keep these balls refrigerated as they may melt if they get too warm. These balls freeze well. Store in airtight container or ziplock bag in the freezer for 3 to 6 months (although…I have friends who often store their stuff up to year and have had no problems). Happy baking!