Servings: ~20–24 balls
Prep Time: 15 minutes
Chill Time: 45–90 minutes
Total Time: ~1 hour
Ingredients
Peanut Butter Filling
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 cups graham cracker crumbs or crushed digestive biscuits
Chocolate Coating
- 12 oz (about 2 cups) semi-sweet chocolate chips or melting chocolate
- 1 tbsp shortening or coconut oil (optional, for smoother chocolate)
Instructions
-
Make the peanut butter mixture
In a large bowl, mix peanut butter, softened butter, and vanilla extract until smooth and creamy.
Gradually add powdered sugar and graham cracker crumbs, mixing until a thick dough forms.
The mixture should be firm enough to roll without sticking. -
Shape the balls
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
Refrigerate for 15–30 minutes to firm up. -
Melt the chocolate
Melt the chocolate chips (and optional shortening or coconut oil) in the microwave in 30-second intervals, stirring between each, or use a double boiler until smooth. -
Dip the balls
Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate until fully coated.
Place back onto the parchment-lined tray. -
Chill to set
Refrigerate for 30–60 minutes, or until the chocolate is completely firm. -
Serve & store
Enjoy chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
Additional Notes
- Sweet-Salty Upgrade: Add a small pinch of sea salt to the peanut butter mixture.
- Texture Options: Roll in crushed peanuts, cocoa powder, or sprinkles before the chocolate sets.
- Mini Treats: Make smaller balls for bite-size party treats.
- Storage: Keeps well in the fridge for up to 1 week.
