Ingredients
Scale
- For the Balls:
- 1 cup (250 grams) creamy peanut butter
- 6 tablespoons (85 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 cup graham cracker crumbs
- For the Coating:
- 12 ounces semi-sweet chocolate, melted (Ghirardelli or Candiquik recommended)
- 1 teaspoon vegetable oil (optional, for thinning the chocolate)
Instructions
- In a stand mixer or large bowl, mix peanut butter, powdered sugar, vanilla extract, and salt until smooth.
- Stir in graham cracker crumbs until fully incorporated.
- Scoop out small portions and roll them into 1-inch balls using your palms.
- Place the balls on a parchment-lined baking sheet and freeze for 10 minutes.
- While the balls chill, melt the chocolate in a microwave or double boiler. If desired, stir in vegetable oil for a smoother consistency.
- Dip each ball into the melted chocolate, letting excess drip off before placing them back on the parchment-lined sheet.
- Refrigerate the coated balls until the chocolate hardens, about 30 minutes.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 4 months.
Notes
- Use processed creamy peanut butter (like Jif or Skippy) for the best texture.
- To add crunch, garnish with chopped peanuts before the chocolate sets.
- For festive occasions, top with sprinkles or use colored chocolate.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: ~57-167 (depending on size and ingredients used)
- Sugar: ~7-18g
- Sodium: ~30-50mg
- Fat: ~3-10g
- Saturated Fat: ~2-5g
- Unsaturated Fat: ~1-4g
- Trans Fat: 0g
- Carbohydrates: ~7-18g
- Fiber: ~1-2g
- Protein: ~1-4g
- Cholesterol: ~5-10mg