No-Bake Peanut Butter Balls
Ingredients:
- 1½ cups creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 12 oz chocolate chips
- 2 tbsp food-grade paraffin wax
(Optional — you can replace it with melting chocolate wafers or add 1–2 tsp oil to the chocolate for smoother dipping.)
Instructions (Step-by-Step):
1. Prepare the peanut butter mixture
- In a large mixing bowl, combine the softened butter and creamy peanut butter.
- Use a hand mixer or spatula to blend until smooth and creamy.
2. Add sugar and vanilla
- Add the powdered sugar gradually (½ cup at a time) to avoid lumps.
- Mix well after each addition.
- Add the vanilla extract and continue mixing until a thick, dough-like mixture forms.
3. Shape the peanut butter balls
- Scoop out small portions of the mixture and roll them into 1-inch balls.
- Place them on a parchment-lined baking sheet.
- Chill them in the refrigerator for 20–30 minutes so they firm up before dipping.
4. Melt the chocolate
- In a heatproof bowl, add the chocolate chips and the food-grade paraffin wax (if using).
- Melt using the double boiler method:
- Place the bowl over a pot with gently simmering water.
- Stir until smooth and fully melted.
- If not using wax, melt chocolate chips with 1–2 teaspoons of neutral oil for a shiny finish.
5. Dip the peanut butter balls
- Remove the chilled peanut butter balls from the fridge.
- Use a fork or dipping tool to coat each ball in melted chocolate.
- Let the excess drip off, then place back onto parchment paper.
6. Chill and set
- Refrigerate the chocolate-covered peanut butter balls for 20–25 minutes until the chocolate is fully set.
Serving & Storage
- Store in an airtight container in the refrigerator for up to 1 week.
- They can also be frozen for 1–2 months.
