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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!).
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.
Table of Contents
Recipe ingredients
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
- 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. Store covered in the refrigerator (or in your cold garage).
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.
Recipe FAQs
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
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
You have a comment to not use shortbread cookies. I am wondering why? I was going to try this with shortbread/butter cookies until I saw this comment. Any thoughts would be appreciated!