Easy Chocolate Covered Peanut Butter Balls (Perfect Holiday Gift)
If you like Reese’s Peanut Butter Cups, you’ll love these peanut butter balls! They have only 4 ingredients, and are super easy to make, albeit a bit time-consuming.
Servings: 80 peanut butter balls
- 16 ounce jar crunchy or creamy peanut butter (See Tip 1)
- ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
- 3 ½ cups (14 ounces) confectioners' sugar
- 3 cups chocolate melting wafers, melted (See Tip 2)
Line two large baking sheets with parchment paper or wax paper. Set aside.
Beat peanut butter and butter in a medium bowl with an electric mixture until smooth. Add confectioners' sugar. Beat on low to begin to combine the ingredients. Finish by kneading by hand until thoroughly mixed. The mixture will be crumbly. Roll into balls about the size of a quarter; place balls on the prepared pan.
Meanwhile, melt chocolate wafers in the top of a double boiler set over simmering water; stir until smooth. Insert a toothpick in the top of peanut butter balls and dip into chocolate. Let excess chocolate drip off. Place the coated balls on the prepared pan; drizzle a small amount of chocolate on top of the balls to cover the hole made by the toothpick. Let cool completely.
Store in an airtight container. Yield: 80 peanut butter balls.
- My original recipe from years ago called for an 18-ounce jar of peanut butter. The manufacturer has reduced the size of the jar to 16 ounces. The recipe has been modified to accommodate the smaller jar of peanut butter.
- You may use 3 cups of semi-sweet chocolate chips melted with 1 tablespoon of shortening in place of chocolate candy coating. However, based on my experience, the chocolate melting wafers produce a coating that hardens better than chocolate chips.
Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 41mg | Sugar: 10g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg