Peanut Butter Creams
Decadent and irresistibly indulgent, these Peanut Butter Creams are the ultimate no-bake treat for peanut butter and chocolate lovers alike! Featuring a creamy peanut butter base blended with softened butter, powdered sugar, and a hint of vanilla, these bite-sized confections are perfectly balanced in sweetness and texture. Each ball is gently coated in a rich, semi-sweet chocolate shell, with the optional addition of coconut oil for a glossy finish. Ready in under an hour, these homemade delights are as easy to make as they are to devour. Whether served at room temperature or chilled for that satisfying snap, these rich and creamy bites are the perfect dessert for parties, gifting, or simply satisfying your sweet tooth. Plus, they're freezer-friendly and store beautifully, ensuring you’ll always have a treat on hand. Try these Peanut Butter Creams for a crowd-pleasing dessert that shines with simplicity and flavor!
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Recipe Information
Ingredients
- 1 cup smooth peanut butter
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for smoother chocolate coating)
Instructions
In a medium mixing bowl, combine the smooth peanut butter and softened butter using a hand mixer or whisk until the mixture is creamy and well blended.
Gradually add the powdered sugar to the peanut butter mixture, about 1/2 cup at a time, mixing well after each addition. Continue until the mixture forms a soft and slightly crumbly dough that can be shaped by hand.
Add the vanilla extract and mix until incorporated. If the dough feels too soft to handle, refrigerate it for 10-15 minutes to firm up.
Line a baking sheet with parchment paper. Roll the peanut butter mixture into 1-inch balls and place them on the prepared sheet. You should have about 24 balls. Place the tray in the refrigerator for 30 minutes, or until the balls are firm.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval, until completely smooth. If desired, stir in the coconut oil to create a shinier and smoother coating.
Using a fork or a toothpick, dip each peanut butter ball into the melted chocolate, ensuring it is fully coated. Tap off any excess chocolate and place the coated ball back onto the parchment-lined baking sheet.
Once all the balls are coated, refrigerate the tray for at least 15 minutes, or until the chocolate has set.
Serve the Peanut Butter Creams chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
5406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.4 g | 494% | |
| Saturated Fat | 188.0 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 466.7 g | 170% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 387.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 64 mg | 1% | |
*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.
