Chocolate Covered Peanut Butter Balls
Indulge in the perfect balance of sweet and salty with these irresistible Chocolate Covered Peanut Butter Balls. This no-bake dessert is made with a creamy peanut butter filling enhanced by crushed graham crackers and lightly sweetened with powdered sugar, all encased in a luscious layer of melted semisweet chocolate. A hint of vanilla adds depth, while an optional touch of coconut oil ensures the chocolate coating is silky smooth. With just 20 minutes of prep time and no oven required, these bite-sized treats are a quick, crowd-pleasing option for parties, holiday platters, or satisfying your sweet tooth. Store them in the fridge for a decadent snack anytime!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 4 tablespoons Unsalted butter
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Crushed graham crackers
- 1.5 cups Semisweet chocolate chips
- 1 tablespoon Coconut oil (optional)
Instructions
In a medium-sized mixing bowl, combine the creamy peanut butter, unsalted butter, and vanilla extract. Mix thoroughly until smooth and well blended.
Gradually add in the powdered sugar and crushed graham crackers. Stir until the mixture is thick and forms a firm dough-like consistency.
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Refrigerate the peanut butter balls for at least 30 minutes, or until they are firm to the touch.
In a microwave-safe bowl, melt the semisweet chocolate chips. Heat the chips in 20-second intervals, stirring after each, until completely melted and smooth. If using, stir in the coconut oil to thin out the chocolate and make it easier to coat the balls.
Using a fork or a toothpick, dip each chilled peanut butter ball into the melted chocolate, ensuring it is fully coated. Let the excess chocolate drip off before placing the ball back onto the parchment-lined baking sheet.
Once all the balls are coated, refrigerate them for another 20-30 minutes, or until the chocolate has hardened completely.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
