Peanut Butter Balls
These Peanut Butter Balls taste SO amazing, but no one will know how seriously EASY they are to make! With only a few pantry ingredients, you can make these at home in under 1 hour.
Servings: 30 balls
Ingredients
- 1 cup creamy no-stir peanut butter (such as Skippy or JIF; see Note)
- 6 Tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- 2 cups powdered (confectioners') sugar
- 1 pkg (16oz) chocolate candy coating (such as Candiquik or chocolate almond bark)
Instructions
- Line a rimmed baking sheet with parchment paper; set aside.
- In the bowl of a stand mixer, cream together the peanut butter, butter and vanilla extract with the paddle attachment until just combined and smooth, about 1 minute. Add in the confectioners' sugar and mix on low speed until combined and a soft dough has come together.
- Using a Tablespoon-size cookie dough scoop, portion out Tablespoon-size balls of dough. Roll them one at a time in your hands to smooth out and place on the prepared baking sheet. Freeze until firm, about 10-20 minutes.
- Meanwhile, melt the candy coating according to package directions or until smooth and melted. Dip a truffle into the chocolate candy coating one at a time and use a fork to lift it out of the chocolate mixture and allow excess chocolate to drip off. Return the truffle to the parchment-lined baking sheet and repeat with remaining truffles. If you have any leftover chocolate, spoon it into a small ziploc baggy, snip off a corner of the baggy and drizzle it over the truffles. Allow the chocolate coating to set before serving.
Notes
I recommend using a classic, no-stir peanut butter such as JIF or Skippy for this recipe. These are not as oily and are perfect for this recipe. A natural peanut butter that requires stirring is far too oily and will likely cause the truffles to weep or not hold their shape well.