Bakers know the key to someone’s heart: a plate of No Bake Peanut Butter Balls, the most thrillingly addictive candy on the planet. There’s no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.

No bake peanut butter balls on a white plate.

How can something so small, so innocent looking, be so powerful? It’s hard to pick a favorite thing about old-fashioned No Bake Peanut Butter Balls. If you’ve never tasted one, you’re really missing out.

No Bake Peanut Butter Balls ingredients:

Here’s what you need to make them. (PS: Lots of fun variations down below, in case you want to modify for reduced sugar or dietary needs.)

  • Graham crackers. An American staple, believe it or not graham crackers are not widely available outside of the U.S. Feel free to use crushed digestive biscuits instead, or any slightly sweet, non-shortbread style cookie or tea biscuit you can find. (You can also make peanut butter balls with crushed rice krispies or rolled oats).
  • Peanut butter. Creamy or chunky, it’s up to you, but I prefer the creamy. Basically, use your favorite nut butter—even natural peanut butter you make yourself—to make the no-bake balls.
  • Powdered sugar. For a low-sugar peanut butter ball, use powdered monk fruit or your favorite no-sugar alternative.
  • Butter. Salted or unsalted, whatever you have.
  • Semi-sweet baking chocolate. For dipping. You can also use chocolate flavored melting wafers, if that’s what you’d prefer. They work great, and taste just as good.
    Bakers know the key to someone's heart: a plate of No Bake Chocolate Peanut Butter Balls, the most thrillingly addictive candy on the planet. There's no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.

How to make No Bake Peanut Butter Balls:

This easy candy recipe is perfect for little hands, so gather up your helpers and get an assembly line going.

These photos take you through the basic steps without giving ingredient quantities. For exact measurements, see the recipe card below. 

  1. First, add the softened butter, graham cracker crumbs, peanut butter, and powdered sugar to a large bowl. Mix everything together until smooth. You can also use a food processor or a hand mixer  to speed this part up.
    Bakers know the key to someone's heart: a plate of No Bake Chocolate Peanut Butter Balls, the most thrillingly addictive candy on the planet. There's no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.
  2. Then scoop out the peanut butter into teaspoon-sized portions and roll up into balls, placing each one on a baking sheet.
  3. Chill the peanut butter balls in the refrigerator for about half and hour. After that, you’re ready to dip the balls in chocolate.
    Bakers know the key to someone's heart: a plate of No Bake Chocolate Peanut Butter Balls, the most thrillingly addictive candy on the planet. There's no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.

How to melt chocolate for dipping:

While the peanut butter balls are chillin’, melt the chocolate. The best way to melt chocolate is either using a double boiler on the stove, or in the microwave.

Tip: before you start, make sure the bowl and utensils—anything that touches the chocolate—is very, very dry. Even just a little water could seize up the melted chocolate and ruin your project.

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.

How to dip No Bake Peanut Butter Balls in chocolate:

It’s super easy, promise! If you like, you can turn these into Ohio Buckeyes by partially dipping each ball using a toothpick.

  1. One by one, pick up the peanut butter ball with two spoons or a toothpick, then dip it into the melted chocolate.
  2. Move the chocolate dipped peanut butter candy onto another prepared baking sheet.
    Bakers know the key to someone's heart: a plate of No Bake Chocolate Peanut Butter Balls, the most thrillingly addictive candy on the planet. There's no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.
  3. Chill the candy for a half hour or so before eating, so the chocolate has a chance to set up.

Can you use paraffin wax in chocolate peanut butter balls?

Some candy makers use paraffin wax in their melted chocolate to give a high gloss, shiny finish to the chocolate. A little wax helps the chocolate set up better and stay out at room temperature, but it’s purely optional—chances are these will get eaten up immediately no matter what.

Unlike the paraffin that’s used for candle making, food-grade paraffin wax is edible; it’s made of vegetable oils, palm oil derivatives, and synthetic resins.
If you’d like to try melting chocolate with paraffin, look for something that’s called baker’s wax, Parowax, or cooking wax.

Be careful, though; although paraffin is easy to work with, it is flammable. It also melts better on the stove than in the microwave.

Use ¾ ounce of food-grade paraffin for every 8 ounces of chocolate that you need to melt. Then melt the wax and the chocolate together in the double boiler and stir until combined before dipping.

What else can you add to No Bake Peanut Butter Balls?

If you can dream it, you can do it. The delicious options are virtually endless, especially with all the new products on the market. Switching up some ingredients help make it easy to make sweet stuff for people with dietary restrictions.

  • Coconut. Shredded coconut, sweetened or unsweetened, makes a nice texture mixed in with the peanut butter.
  • Ground flax. Some freshly ground flax meal added to the peanut butter give a heart healthy boost to an old-fashioned favorite.
  • No Bake Peanut Butter Balls with Rice Krispies. For those who prefer a little crunch in their peanut butter.
  • Low carb peanut butter balls. Make the candy with a no-sugar sweetener, and coconut flour in place of graham crackers. Use a dark chocolate with a higher cacao content. You’ll never miss a thing. (It might even be keto-friendly.)
  • No Bake Peanut butter Oatmeal Balls. Rolled oats add a little bit of fiber. And fiber=health. Throw a handful of oats into the mix.
    Bakers know the key to someone's heart: a plate of No Bake Chocolate Peanut Butter Balls, the most thrillingly addictive candy on the planet. There's no wrong way to make them, just as long as you start with this recipe and no-bake them with all the love in your heart.

Do No Bake Peanut Butter Balls need to be refrigerated?

When you’re not devouring them, keep them in a cool place like a chilly garage or in the refrigerator.  If you use shelf-stable peanut butter, they may not need to be refrigerated—but if they get too soft looking, pop them back in to firm up.

How should you store Peanut Butter Balls?

Store them in an airtight container up to two weeks in the refrigerator.

Can you freeze No Bake Peanut Butter Balls?

Yes.  They can be frozen, dipped or undipped, for up to three months.

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!).
5 from 40 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


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


  • 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


  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.


Serving: 1pieceCalories: 92kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 77mgPotassium: 61mgFiber: 1gSugar: 5gVitamin A: 68IUCalcium: 7mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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

  1. 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

  2. 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

  3. 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!

  4. 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

  5. Love these so much! I pour the peanut butter mixture into a 8×8 pan then pour the chocolate over them. This creates bars, not balls, but is much easier that dipping them and still super tasty 😋 thank you so much!

  6. Excellent results! Moving this from experimental recipe folder to permanent recipe binder. Taste just like Butterfingers.5 stars

  7. Awesome, first time making them. Did not last a day. Shared with girlfriend and she now knows why hers didn’t take. Your recipe is number one in our book.5 stars

  8. I followed the recipe exactly and these turned out perfectly. I melted some white chocolate wafers and decorated the top for fun. Next time will try some of the variations for fun, too. Merry Christmas!5 stars

  9. I made these every year for my family when they were home. I use a small cookie dip to portion them, chocolate wafers in place of the chocolate chips and wax, and tooth picks for dipping.

    My 29 year old made these last year while he was stationed in the Netherlands for his landlord (he adds some Rice Krispies for the texture.) They loved them and were sad that he was moving before the Holiday so he made a batch just for them. This is the first year he will be home for Christmas in 13 years. I will definitely be making a batch with the grandchildren.5 stars

  10. Hi Meggan
    I used to make peanut butter balls with my Nana every year, this year will be my first year making them alone because my Nana passed away last March. I couldn’t remember all the ingredients needed to make them and I found your recipe. I’m looking forward to making them but it’s a bittersweet memory of happy times with an amazing woman. Happy Holidays to all. Thanks , Lindsay5 stars

  11. Don’t know if this was received, apologies if duplicated.
    To make with rice krispies, what’s the measurements and does any ingredient measurements change or get omitted completely?? Making for Christmas this year, first time! Can’t wait. Thanks in advance for help.

  12. If I wanted to make these with rice krispies, what would be the measurement and would any of the other ingredients measurements change/be omitted?? First time making these for Christmas this year, can’t wait!! LOL Thanks in advance!

    1. Hi Valerie, you would use 1 cup of rice krispies and no other changes! Everything else stays the same! Thank you. :) -Meggan

  13. My 15 year old son makes these. When he was 2 his great grandma would make them and send him home with some after she passed he tried getting aunts and cousins to make them for him but they was always busy with work. My aunt found this recipe and sent it to him 3 years ago and he has been making them ever since. I think he uses this as a coping mechanism and helps him feel close to Grandma.5 stars

  14. When you said that Graham crackers were not available outside of the United States, you were not correct. They are widely used in Canada. We call them Graham wafers.

  15. I am making peanut butter balls for the first time and I saw this recipe and thought it might be really easy for me to follow and make the peanut butter balls. I will comment after I make them and tell if it was easy enough to make and if my family enjoy them.

  16. My autistic 7 year old and I made these together. We used half chocolate rice crispies and half normal as he is gluten intolerant and left out the butter because I didn’t realize I was out until we had the other ingredients in the bowl. He loves them! This is very exciting because he eats almost nothing so I just wanted to let you know how happy we are.
    Thank you.5 stars

    1. Thanks so much Heather! I just love hearing stories like these. I hope you can continue to find great recipes that you can make together through the years. :) -Meggan

  17. Hi Meggan, I made this recipe today I am in Australia and I used Mc Vities Digestives as suggested by Fi from Scotland as we do not have graham crackers this worked out well. Your recipes are amazing. Happy Thanksgiving to all in America

  18. Couldn’t you set up a chocolate fountain to dip your candy in if you have one ?? If you’re doing for lots of people or for a big party or a wedding…. it’s just an idea if only one person is doing this !! Thanks Meggan for the site 

  19. We made these and used McVities Digestive biscuits (I am in Scotland) We made a batch using smooth peanut butter, and one with crunchy, both delicious, but will ALWAYS use crunchy in the future. Loved them, and son in law has requested we make a huge batch for Christmas, we made them together and it was so nice to spend time in the kitchen with him5 stars

    1. This makes me SO HAPPY!!!! Everything – the crunchy peanut butter, the fact that you liked them, the fact that you are in Scotland making food from the US, and especially that you spent time cooking with your son. All wonderful things. I’m touched. Thank you so much for the comment. -Meggan

    1. Yes! It will change the text of course, but in my opinion, only in a good way! Go for it. Thank you Karen! If you need anything else just let me know.

  20. I’m from England and you can’t get graham crackers here. Can I just use any kind of digestive biscuit instead?

    1. Hi Ray, it’s worth a shot. I have never had them so I don’t know exactly what the flavor is, but I can’t imagine they would taste bad. I am going to order some digestive biscuits on Amazon so I can test the recipe with them and know for myself. Is McVitie’s a common brand? Thanks!

    1. That’s awesome!!!! I do that with my Oreo cookie cookie balls, a little salted caramel drizzle. Thank you for reporting back! And take care.

    1. Hi Breanne! I’m sure it would still taste good, I just cannot provide the exact caramel recipe you’d need to use to set up correctly. But you cannot go wrong with caramel and peanut butter! :D Good luck and thanks for the question!

  21. Made them over the holidays they were a complete hit I dipped them in s’mores chocolate ,cookies and cream chocolate and dark chocolate thought I was making one batch but ended up making 4 batches cause every time I made them they magically disappeared lol.  Thanks so much for sharing this recipe it was truly a hit!  Hope you had an amazing holiday!5 stars

    1. Hi Dawn, YES! With chocolate wafers it’s nearly impossible to screw things up. And they actually taste really great! Good idea. Thank you so much!

  22. Hi there 2 questions can you use salted butter instead and also I wanted to give them as gifts so can they just stay in an airtight container and not in the fridge ?
    Thanks so much 

    1. Hi Sabrina! YES to salted butter, that’s what I always use and I will change the recipe to reflect that. My mother would never in a million years use unsalted butter so that’s just a typo. They can definitely stay in an airtight container but not in a warm place. If you happen to live in a cool climate, feel free to stick them in your garage or outside or something like that! But otherwise they will be fine if they don’t get warm. I hope this is helpful!

  23. My 16 year old boy made these for the 2nd yr in a row and everyone loves them. They tell him to make them all yr round. Also he puts them outside since we live in WI

    1. Hi Bill! Hooray for 16-year-old boys in the kitchen making treats! You’ve done something right over there. I appreciate that you took the time to leave a comment, take care and have a great holiday!

  24. My sister in law made these and omg I love them I could have eaten the hole tray she made it am in love with these5 stars

    1. Hi Meghan, YES! Definitely. Just pop them in the freezer. My mom always puts them outside on the screened-in patio in Wisconsin during the winter. Exact same effect, ha ha! Thanks. :)

  25. I would love to make this recipe! I wonder though.. I always buy the freshly ground peanut butter from the store. It has no other ingredients, including sweeteners. Would the amount of sugar in this recipe still make it taste the way it should or should I add more? Thanks!

    1. Hi Sarah! Sorry for the late reply. I would say you should be fine using the freshly-ground peanut butter, and the best way to see if you need more sugar is to taste it as you make it. You’ll know. I think people have different tastes for sweetness, you know? The final bars as written are quite sweet. If you normally eat peanut butter without sugar, maybe you don’t eat as much sugar and wouldn’t like them as is, anyway. Do you know what I mean? So I would say try with the sugar I have listed but just taste a little bit and see what you think. You will know what tastes the best to you! Thanks for the question and I’ll put it on my list to test this with unsweetened peanut butter and see how it turns out. Take care.

  26. I make thes every year and have for manyears,however its easier to use toothpicks to dip , I use choc bark and I have never added butter to the pb mixture