Peanut Butter Balls
These chocolate peanut butter balls are made with 5 simple ingredients. They are sweet peanut butter balls coated with butterscotch and chocolate. They are the perfect no bake treat for holiday cookie exchanges!
Servings: 100 peanut butter balls
Calories: 93kcal
Ingredients
- 2 cups peanut butter such as Jif or Skippy
- ½ cup butter salted or unsalted
- 4 ½ cups powdered sugar sifted
- 11 ounces butterscotch chips optional, add more chocolate chips as a substitute
- 12 ounces chocolate chips use semi-sweet or dark, use chocolate chips, candy melts or bars of baking chocolate
Instructions
- Melt the peanut butter and butter in a saucepan over low heat. Remove from heat. Allow to cool slightly. (You can also melt peanut butter and butter in a microwave).
- Pour the peanut butter and butter mixture into a large bowl. Add the powdered sugar and beat with an electric mixer on medium speed until well combined.
- Form into 1" balls (about 15 g or .5 ounce each). Set the balls on a baking sheet lined with parchment paper. Chill in the fridge until firm, about 30 minutes.
- After 30 minutes, melt the chocolate. Place chocolate and butterscotch chips in a microwave safe bowl. Microwave at 50% power in 30 second increments. Stir well after each increment.
- Dip each peanut butter ball in the melted chocolate one at a time. Coat evenly. Use two forks to help tap off excess chocolate. Place balls back on the baking sheet. Chill in the fridge at least 30 minutes to set chocolate.
Video
Notes
Peanut butter: Use creamy or crunchy peanut butter. Regular peanut butter such as Jif or Skippy works better than natural peanut butter. Regular peanut butter will give the peanut butter balls a creamier texture than natural peanut butter.
Chocolate: Use semi-sweet or dark chocolate. If you use milk or white chocolate, replace the butterscotch with chocolate. The combination of milk chocolate or butterscotch would be too sweet. Use chocolate chips, candy melts, or chopped bars of baking chocolate.
Butterscotch: Butterscotch chips are optional. You can replace butterscotch chips with equal parts chocolate.
Powdered sugar: Make sure to measure powdered sugar correctly. Avoid using too much or too little. I recommend sifting powdered sugar to get rid of lumps.
Melting the chocolate: Chocolate can be melted in a double boiler or in a microwave. For double boiler method: Place chocolate in a bowl set over a pot of simmering water. Make sure water is not boiling and bottom of bowl doesn't touch the water. Stir until melted.
Sprinkles: Feel free to decorate the balls with your favorite sprinkles! Add the sprinkles right after dipping the balls in chocolate.
Chilling the peanut butter balls: Leave half the peanut butter balls in the fridge while coating the other half with chocolate.
Storage: Store peanut butter balls in an airtight container in the fridge for up to 2 weeks. Freeze in a freezer-safe storage bag for up to 3 months.
Nutrition
Serving: 1ball | Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 49mg | Fiber: 1g | Sugar: 10g | Vitamin A: 33IU | Calcium: 5mg | Iron: 0.3mg
