Chocolate Covered Peanut Butter Balls

Indulge in the perfect combination of creamy peanut butter and rich chocolate with these irresistible chocolate covered peanut butter balls.

Tips for Making the BEST Chocolate Covered Peanut Butter Balls

• When rolling these peanut butter balls, they tend to be sticky. To make them easier to handle, make sure to chill them for a sufficient amount of time until they firm up. However, it is still important to work quickly.
• Refrigerate the balls once more after rolling, as they will soften again due to the warmth of your hands. Chilling them will restore their firmness, ensuring they maintain their shape when dipped into the melted wafers.
• For firmer peanut butter balls, you have a couple of options. One is to add an extra ½-¾ cup of powdered sugar, but keep in mind that it will make them much sweeter. Alternatively, you can mix in ½-¾ cup of heat-treated flour. This will subtly change the flavor and consistency, giving them a texture closer to cookie dough.
• You can also add a touch of chopped nuts, mini chocolate chips, toffee bits, Reese’s pieces, graham cracker crumbs, or even rice krispies cereal for a change of texture. Let your creativity shine and make this recipe uniquely yours!
• No need to mix the peanut butter with the vanilla melting wafers for the drizzle. If desired, you can simply melt only peanut butter or even drizzle the tops with leftover dark chocolate melting wafers. However, I find that mixing the peanut butter with the melting wafers is preferable as it allows it to harden, making it easier to store any leftovers.
• Garnish with chopped nuts, sprinkles, or even a touch of finishing salt if desired. Be sure to add the toppings right after dipping the balls in the melts and placing them on the baking sheet, before the chocolate hardens.

How to Store Leftovers

Store leftovers in an airtight container in a cool, dark place, for up to 2 weeks. You can also refrigerate the peanut butter balls, but that may cause the chocolate coating to sweat.

You can also freeze them in a freezer safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container together and freezing, otherwise they will get stuck together.

You can also place a sheet of parchment paper between the layers. Simply thaw in the refrigerator before eating.

About the Ingredients for Peanut Butter Balls

Peanut butter – Avoid using natural peanut butter, it will result in a filling that is too loose. If you have a peanut allergy, cashew butter or almond butter are good substitutes.

Butter – Unsalted butter is best, but salted butter is fine.

Powdered sugar – For a smooth texture, use icing sugar. Do not use granulated sugar.

Vanilla extract – Use pure vanilla extract for the best flavour, but artificial is just fine.

Melting wafers – Instead of Ghirardelli melting wafers, you can use almond bark, candy melts, or a premium chocolate suited for melting.

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How to Make Chocolate Covered Peanut Butter Balls

Yields: 24 balls | Prep time: 30 minutes | Chill time: 45 minutes

Ingredients:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 10 ounce bag Ghirardelli dark chocolate melting wafers

For the Peanut Butter Drizzle:

• ½ cup Ghirardelli vanilla melting wafers
• 3 tablespoons creamy peanut butter

Directions:

Line a large baking tray with parchment paper and set aside.

In a large mixing bowl using an electric mixer, beat the peanut butter and softened butter together until smooth and well blended. (Images 1 & 2)

Add in the vanilla extract, then gradually add the powdered sugar a little at a time, beating until well combined. (Images 3 & 4)

Place the bowl into the refrigerator to chill for 20 minutes to firm it up.

Once chilled, use a 1 ½” cookie scoop to scoop up even sized balls. Roll them individually in the palms of your hands and place them onto the prepared baking tray. Repeat with the rest of the peanut butter mixture and roll into balls. (Image 5)

Place the tray in the refrigerator to chill for an additional 20 minutes.

Prepare a double boiler over low heat to melt the dark chocolate melting wafers. Stir occasionally until fully melted and smooth. (Image 6) Do not overheat or melt on high heat as this will cause the melts to seize and thicken up. You can alternatively melt the melting wafers in a microwave safe bowl and microwave it on a low or defrost setting, stirring in 30 second intervals, until melted and smooth.

Use a fork to dip each of the chilled peanut butter balls one at a time into the melted wafers. Lift the ball out using the fork and tap it against the side to shake off any excess coating. (Image 7)

Place the coated ball back onto the prepared baking tray and finish coating the remaining balls. (Image 8) Place the tray back into the refrigerator for the chocolate coating to finish setting, about 5 minutes.

Using a clean double boiler, melt the vanilla melting wafers and peanut butter together over low heat. Stir occasionally until fully melted and smooth. (Image 9)

Remove the tray of peanut butter balls from the refrigerator. Place the melted mixture into a piping bag, snip a small piece off the tip. (Image 10)

Drizzle over the coated balls, then chill to set. (Images 11 & 12)