Roll into savory-sweet deliciousness anytime with this quick and easy no-bake recipe for bite-sized chocolate and peanut butter treats!
Chocolate and peanut butter make the most iconic pairing. There’s something transcendent about the combo of earthy, savory peanut butter and sweet, decadent chocolate that adds up to more than the sum of its parts. And we just keep coming up with more ways to mash these two yummy flavors together!
This chocolate balls recipe is one of my faves for a few reasons. First, it’s a no-bake dessert, which feels like a win right from the start. Second, it requires just a few ingredients that I regularly keep on hand and absolutely no special equipment or skills. In fact, my friend’s five-year-old loves to help roll the dough balls and dip them in the chocolate!
Best of all, the whole thing comes together in one hour flat. That means it’s easy to whip up anytime—as a weeknight treat, a special weekend dessert, or a last-minute potluck contribution.
Add-ons for more festive balls
Amp up the visual appeal and tasty complexity of your chocolate balls with festive add-ons. Before the chocolate coating sets, you can roll them in or sprinkle them with:
- Flaky salt for sharpened savory-sweetness
- Chopped nuts for extra crunch
- Cocoa powder for a truffle-like vibe
- Coconut flakes for a tropical twist
- Colorful sprinkles for a festive touch
- Gold sanding sugar for a posh look
- Crushed pretzels for a snack‑mix feel
How do I store leftovers?
Store leftover chocolate balls in an airtight container in the fridge for up to 1 week. You can also freeze this dessert for up to 3 months—arrange the balls in a single layer on a baking sheet, freeze solid (about 1 hour), then transfer to a freezer-safe container or bag with as much air pushed out as possible. Thaw overnight in the fridge or at room temp for 15-20 minutes before serving.
Serving suggestions
Serve your chocolate balls alongside other sweet and savory treats. They pair exceptionally well with a scoop of Peanut Butter-Chocolate Chip Ice Cream. Add them to this Viral Peanut Butter Board for an artisanal touch. Drizzle them with White Chocolate Ganache for extra decadence and an upscale look.
Chocolate Balls
Ingredients
- 1/2 cup creamy peanut butter
- 3 1/2 tablespoons unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 1/2 tablespoons cocoa powder
- 8 ounces semisweet baking chocolate chopped
- 1/2 teaspoon vegetable oil plus more as needed
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine the peanut butter and softened butter. Mix with a spatula or hand mixer until smooth and uniform.
- Gradually mix in the powdered sugar and cocoa powder until a smooth dough forms. If the dough feels too sticky to roll, add a little more powdered sugar, 1 tablespoon at a time, until it holds together. If it is dry or crumbly, mix in a teaspoon or two of milk or water until the mixture comes together.
- Cover the bowl and refrigerate for 15-20 minutes, until the dough is firm enough to roll but not rock‑hard.
- Scoop out about 1 tablespoon of dough at a time and roll it between your hands to form 1‑inch balls. Arrange the balls on the prepared baking sheet in a single layer. If the mixture softens as you work, chill the tray for 5-10 minutes before coating.
- In a heatproof bowl set over a pan of barely simmering water, or in the microwave in 20‑second intervals, melt the semisweet chocolate with the vegetable oil, stirring frequently, until smooth and fluid. Do not overheat.
- Working one at a time, dip each chilled ball into the melted chocolate, using a fork to turn and coat evenly. Let the excess drip back into the bowl, then gently slide the coated ball back onto the baking sheet.
- Refrigerate until the chocolate is set and matte, about 15-20 minutes. Serve cold.
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