Chocolate Peanut Butter Balls

Creamy old-fashioned Peanut Butter Balls dipped in chocolate are simply irresistible! Perfect for food gifts, dessert bars, holiday parties - this easy no-bake, gluten-free, kid-friendly recipe has it all!

Course Dessert, Sweets

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Chill Time 1 15

Total Time 1 45

Servings pieces

Calories 72kcal

Equipment

1 double boiler or microwave, or electric fondue pot
1 metal spoon
1 Baking Tray
1 parchment or silicone mat
toothpicks optional

Ingredients

½ cup butter 1 cube, softened
1 cup peanut butter
¼ cup light corn syrup
2 cups powdered sugar i.e., confectioners sugar, icing sugar
16 ounces dipping chocolate* plus more (see Notes)

US Customary - Metric

Instructions

Place the peanut butter, powdered sugar, softened butter, and corn syrup in a medium mixing bowl.
Use a mixing spoon to stir until all the ingredients are combined, and then turn the mixture out onto the counter and knead with dry hands until it is the consistency of fresh Play-doh. The finished peanut butter dough should be soft but not sticky.
If the dough seems too sticky, knead in a little more powdered sugar until it is smooth. (Don’t add too much, or your peanut butter balls will be dry.)
Form into a flat round, cover with plastic wrap and chill for about an hour in the refrigerator.
Using a teaspoon to divide off small pieces, roll the dough into ¾-inch balls (about 7-8 grams, or 1 ½ teaspoons).
Place each ball on a parchment-lined baking tray.
When all the balls are rolled, put the tray in the freezer and chill the peanut butter balls for 15-20 minutes before dipping. (Do not exceed 30 minutes, or they may expand after dipping and your chocolates will crack.)
You can melt the dipping chocolate in a double boiler, in the microwave, or in a fondue pot. Read the dipping chocolate package directions for tips and directions. Remember to cook Low and Slow!
To prevent air bubbles in the finished dipped chocolates, avoid stirring air into the chocolate as it melts. Stir slowly, and only as necessary, using a smooth, circular motion.
➤ Double Boiler: (This is the safest method for melting chocolate to avoid seizing.) Fill the bottom of a double boiler with about 1 inch of water and bring it to a low simmer over medium heat. Reduce the heat to low and place the top of the double boiler or a heat-proof bowl on top of barely simmering water. The indirect heat from the steam will heat the bowl and gently melt the chocolate.
IMPORTANT: The water in a double boiler should never touch the bottom of the bowl.
➤ Microwave: Use a plastic microwave-safe container; glass can get too hot for the chocolate. Set the power to 50% - 70% (max). Place the dipping chocolate in a microwave safe bowl and melt the chocolate for 30 seconds at a time, stirring between each interval.
➤ Electric Fondue Pot: This is the method we use; if you have an electric fondue pot, it is the way to go. Set the fondue pot on its lowest setting. Stir the chocolate occasionally with a non-reactive metal spoon.
When the dipping chocolate is melted, use a toothpick to dip each chilled peanut butter ball, then place on parchment to set.
It helps to twirl the toothpick slightly to release it from the candy ball. If there is a small hole left by the toothpick, simply swirl a little chocolate off the end of the tooth pick to finish it off.
You can also dip the chocolates by hand: this is faster, but messier. (We’ve experimented with other dipping tools, but they are really more trouble than they are worth.)
Allow the dipped candies to fully set up. They are then ready to eat immediately, or store for later.

Notes

*You will use about 2 cups of chocolate to dip 80 peanut butter balls. You need more than that though, in order to be able to "dip" them.

Storage

Counter: Peanut butter balls will keep in an airtight container on the counter for up to a week.
Refrigerator: Place in an airtight container in the refrigerator for up to three weeks.
Freezer: Peanut butter balls freeze well. First freeze them on a parchment covered tray until hard (about an hour). This will keep them from sticking together. Transfer the frozen PB balls to an air-tight freezer container and freeze for up to 3 months.

How to Avoid Seized Chocolate

For silky smooth dipping chocolate, first make sure everything that touches the chocolate is as dry as possible. This includes hands, bowls, utensils, and anything else it comes in contact with. Do not use wooden utensils, as they can retain water.

Seizing happens when water – as little as a drop – is introduced to melted chocolate. One minute, it’s melting all smooth and luxurious, and the next minute, it’s a thick, clumpy mess. Seized chocolate can often be fixed, but the best thing to do is avoid the problem altogether.

Seized chocolate also occurs when you melt the chocolate at too high a temperature. For the best outcomes, melt chocolate low and slow, and be patient!

Nutrition