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.
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.
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.
- 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.
- Then scoop out the peanut butter into teaspoon-sized portions and roll up into balls, placing each one on a baking sheet.
- Chill the peanut butter balls in the refrigerator for about half and hour. After that, you’re ready to dip the balls in chocolate.
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.
- One by one, pick up the peanut butter ball with two spoons or a toothpick, then dip it into the melted chocolate.
- Move the chocolate dipped peanut butter candy onto another prepared baking sheet.
- 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.
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
- 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.
- 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.