No Bake Peanut Butter Balls

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With just 5 ingredients, learn how to make No Bake Peanut Butter Balls that will fly off the platter or make a stellar food gift idea. This easy homemade candy recipe is a winner at any holiday party (or on any day you want to taste like a holiday!).

No bake peanut butter balls on a white plate.

How can something so small and simple-looking, be so powerfully addictive? I am a firm believer the motto “bet you can’t eat just one” was really about this no-bake dessert.

The combination of peanut butter and chocolate is beloved for good reason, and the lovely flavor and texture boost crushed graham cracker provides means that this easy dessert recipe also offers a nod to graham cracker-crusted pies.

Besides the flavor, the prep time for No Bake Peanut Butter Balls will also win you over. This 5-ingredient homemade candy recipe is ready to chill in less than 30 minutes, and is ready to devour in just 90 minutes.

Recipe ingredients

Labeled ingredients for no bake peanut butter balls.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Graham crackers: If classic graham crackers aren’t available in your area, feel free to use the same amount of crushed digestive biscuits, or any slightly sweet, non-shortbread style cookie or tea biscuit. Or try 1 cup of crushed Rice Krispies cereal or 1 cup of rolled oats; you can’t go wrong with any of the above.
  • Peanut butter: Homemade or store-bought, creamy or chunky; it’s up to you. Almond butter, cashew butter, sunflower seed butter, or your top peanut butter substitute should also work as long as it’s not too drippy.
  • Semi-sweet baking chocolate: For dipping. You can also use chocolate flavored melting wafers if desired.

Step by step instructions

  1. In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
Mixture for no bake peanut butter balls in a clear bowl.
  1. Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
No bake peanut butter balls before being coated in chocolate.
  1. Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet.
Someone dipping balls of peanut butter into chocolate.
  1. Chill at least 30 minutes to set chocolate. Store covered in the refrigerator (or in your cold garage).
No bake peanut butter balls on a parchment paper lined baking sheet.

Recipe tips and variations

  • Yield: My No Bake Peanut Butter Ball recipe makes 30 bite-sized (okay, probably more like two-bite) servings. This dessert is a breeze to make and multiplies easily, so I suggest whipping up a double batch.
  • Storage: Transfer extra No Bake Peanut Butter Balls to an airtight container and refrigerate for up to two weeks.
  • Freezer: Freeze dipped or undipped Peanut Butter Balls in a freezer-safe zip-top bag for up to three months.
  • No Bake Peanut Butter Ball mix-ins: Boost flavor or texture by adding shredded coconut, chopped dried fruit, sprinkles/jimmies, or mini chocolate chips.
No bake peanut butter balls on a white plate.

Recipe FAQs

How do you melt chocolate?

The best way to melt chocolate is either using a double boiler on the stove or in the microwave. Before you start, make sure your bowl and utensils (and anything else that touches the chocolate) is very, very dry. Even just a little water could make the melted chocolate seize up.
Melting chocolate in the microwave: Place chocolate in a microwave-safe bowl; microwave in 30-second intervals at 50% power, stirring between each, until smooth and melted.
Melting chocolate on the stove: Place chocolate in the top of a double boiler or a heatproof bowl set over (but not in) a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.

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No bake peanut butter balls on a white plate.

No Bake Peanut Butter Balls

With just 5 ingredients, learn how to make No Bake Peanut Butter Balls that will fly off the platter or make a stellar food gift idea. This easy homemade candy recipe is a winner at any holiday party (or on any day you want to taste like a holiday!).
Author: Meggan Hill
5 from 58 votes
Prep Time 5 mins
Cook Time 25 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins
Servings 30 pieces
Course Dessert
Cuisine American
Calories 92

Ingredients 

  • 1 cup crushed graham crackers ( 1 sleeve or 9 crackers, see note 1)
  • 1 cup creamy peanut butter (see note 2)
  • 1 cup powdered sugar
  • 1/4 cup butter softened (½ stick)
  • 8 ounces semisweet baking chocolate (see note 3)

Instructions 

  • In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
  • Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
  • Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.

Recipe Video

Notes

  1. Graham crackers: If classic graham crackers aren’t available in your area, feel free to use the same amount of crushed digestive biscuits, or any slightly sweet, non-shortbread style cookie or tea biscuit. Or try 1 cup of crushed Rice Krispies cereal or 1 cup of rolled oats; you can’t go wrong with any of the above.
  2. Peanut butterHomemade or store-bought, creamy or chunky; it’s up to you. Almond butter, cashew butter, sunflower seed butter, or your top peanut butter substitute should also work as long as it’s not too drippy.
  3. Semi-sweet baking chocolate: For dipping. You can also use chocolate flavored melting wafers if desired.
  4. Yield: My No Bake Peanut Butter Ball recipe makes 30 bite-sized (okay, probably more like two-bite) servings. This dessert is a breeze to make and multiplies easily, so I suggest whipping up a double batch.
  5. Storage: Transfer extra No Bake Peanut Butter Balls to an airtight container and refrigerate for up to two weeks.
  6. Freezer: Freeze dipped or undipped Peanut Butter Balls in a freezer-safe zip-top bag for up to three months.

Nutrition

Serving: 1pieceCalories: 92kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 77mgPotassium: 61mgFiber: 1gSugar: 5gVitamin A: 68IUCalcium: 7mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. I have made 3 batches of these this year for Christmas and for goody bags. They are the first thing to go! Definitely a keeper!5 stars

  2. I need to find some recipes for my granddaughter that are gluten free,I would like to be able to make a complete meal for her and also some vegan recipes for another grandchild. What is the best substitute for butter for the vegans
    Thank you
    I am going to use the peanut butter balls but use rolled oats for granddaughter but must have sub for the other grandson5 stars

    1. Hi Carol, I’ve used Earth Balance as a substitute for butter while developing another recipe. Sounds amazing! Take care! – Meggan

    1. Hi Bobbiesue, I’ve never tested this so I’m not sure. Sorry about that! – Meggan

  3. This is a great recipe. Had lost recipe but so glad found it again. Always made these for family. Easy to follow and delicious.5 stars

  4. Great recipe! I am 62 now and remember making PBB’s in my later 20’s with my mother.
    Since then I have tweeked the recipe more than once lol… it’s in a bakers blood to adjust!
    Here are a couple changes I’ve done that you might try out.
    I make about 400 of these balls every Christmas so my suggestion for the chocolate chips is ratio only.
    I use 1 14oz bag of semi sweet chips, 7 oz of milk chocolate chips and 4 oz of butterscotch chips, melt together. I have a double boiler that works better than microwaving due to the amount of chocolate I use.
    Another option is to cut out the butterscotch chips and instead grind up an 8 oz bag of candy corn to 4 batches of graham cracker crumbs, mix together and follow the rest of the recipe as written.
    Wishing great food, delicious treats and warm and happy holiday memories to all!5 stars

  5. My Mom and I used to make the Ohio Buckeyes until we realized that we could make Iowa Hawkeyes by dipping them completely in the chocolate. We never went back! So tasty!

  6. They taste really good and all most exactly like reses peanut putter cups. Even though I used oats instead of graham crackers it still tasted great! Tip: Leave them in the refridgerator or else they will melt.
    Thanks!5 stars

    1. Hi Donna, I haven’t tested this myself, but I don’t see why it wouldn’t work. I would recommend using the type of coconut oil that is mostly solid at room temperature (like butter) rather than the refined liquid type. If you do try it, I hope it turns out well! – Meggan

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