This post may contain affiliate links. For more information, please see our affiliate policy.

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.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. No Bake Peanut Butter Balls Recipe

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.

Christmas Crack

You’ll love this salty, sweet, crunchy, chewy saltine cracker candy, sometimes known as Christmas Crack, and you can make it in 15 minutes with just 5 ingredients! I grew up eating Saltine Cracker Candy every…

15 minutes
View Recipe

More homemade candy ideas

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 45 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 (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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
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.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    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