Peanut Butter Balls
30m prep 0s cook 50m ready
No-bake peanut butter balls coated in bittersweet chocolate, also known as buckeyes. An easy and delicious treat perfect for cookie swaps.
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 5.94 mg
- Iron: 0.19 mg
- Magnesium: 18.1 mg
- Phosphorus: 36.6 mg
- Potassium: 61 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cup confectioners' sugar
- 1 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- flaky sea salt
Prepare
- 4 tbsp unsalted butter, at room temperature
- Chop 9 oz bittersweet chocolate
- melted red candy melts, for decorating
Let's Cook
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Step 1.
Using an electric mixer, beat confectioners' sugar, creamy peanut butter, unsalted butter (at room temperature), vanilla extract, and kosher salt in a large bowl on medium speed until the dough forms into a ball, about 2 minutes.
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Step 2.
Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls and place them onto one of the prepared sheets. Freeze until firm, about 20 minutes.
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Step 3.
While the balls are freezing, place the chopped bittersweet chocolate in a small microwave-safe measuring cup. Microwave in 30-second increments, stirring between each, until melted and smooth.
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Step 4.
Working with a fourth of the frozen balls at a time (keep the remaining frozen), dip each ball into the melted chocolate one at a time, letting excess drip off, and place onto the other prepared parchment-lined sheet. Sprinkle with flaky sea salt if desired. Repeat with the remaining peanut butter balls.
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Step 5.
Once the chocolate has set, decorate the peanut butter balls with melted red candy melts if desired. Keep refrigerated until ready to serve.
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