Description
Indulge in these delightful Chocolate Peanut Butter Candies, a no-bake treat combining creamy peanut butter with rich chocolate. Perfect for a quick homemade dessert, these candies require minimal ingredients and effort, delivering a sweet and satisfying snack that’s especially great for holidays or anytime you’re craving a rich, nutty chocolate bite.
Ingredients
Scale
Peanut Butter Mixture
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening (optional, for smoother melting)
Instructions
- Prepare the Peanut Butter Dough: In a large bowl, combine the creamy peanut butter with the softened unsalted butter and vanilla extract. Mix until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Add the Powdered Sugar: Gradually blend in the powdered sugar to the peanut butter mixture, stirring continuously until a thick, dough-like consistency forms that can be easily shaped by hand.
- Form the Candy Balls: Scoop out portions of the peanut butter dough and roll them into 1-inch balls. Place these balls onto a baking sheet lined with parchment paper, spacing them evenly to prevent sticking.
- Chill the Peanut Butter Balls: Place the baking sheet with the balls into the freezer for 20–30 minutes, allowing them to firm up, which will make dipping easier.
- Melt the Chocolate: While the peanut butter balls chill, melt the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each, until the chocolate is smooth and fully melted. Add coconut oil or shortening if desired to achieve a silkier texture.
- Dip the Balls in Chocolate: Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, making sure it is completely coated. Lift and allow any excess chocolate to drip back into the bowl.
- Set the Coated Candies: Return the coated candies to the parchment-lined baking sheet. Once all are coated, place the sheet in the refrigerator for 15–20 minutes until the chocolate hardens and sets firmly around the peanut butter centers.
- Storage: Store the finished candies in an airtight container in the refrigerator for up to two weeks or freeze for longer preservation, up to two months.
Notes
- For a sweet-salty variation, sprinkle a pinch of sea salt on the peanut butter balls just before the chocolate coating sets.
- Use parchment paper to make cleanup easier and to prevent candies from sticking to the baking sheet.
- These candies can be made vegan by using dairy-free butter and chocolate chips.
- Allow candies to come to room temperature for a few minutes before serving if refrigerated.
- Freezing the peanut butter balls before dipping ensures they hold their shape and makes dipping cleaner and easier.
