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With just 5 ingredients, learn how to make No Bake Peanut Butter Balls that will fly off the platter or make a stellar food gift idea. This easy homemade candy recipe is a winner at any holiday party (or on any day you want to taste like a holiday!).
I love a 5-ingredient, no bake treat at the holidays. As a classically-trained chef with some serious candy-making under my belt, I was excited to tweak this old-fashioned recipe until it was absolutely perfect.
The secret to these delicious peanut butter balls is the graham cracker crumbs in the filling. They add a much-needed texture that is pleasant to bite into without a hint of grittiness. I also love to use semi-sweet chocolate chips which balances perfectly with the peanut butter filling, but you’re welcome to substitute milk chocolate if you prefer that.
Add these scrumptious peanut butter balls to your next cookie plate or package them up to give as a homemade food gift. If you live in a cold climate, you should definitely do that one trick where you store holiday candy on your patio or in the garage. I love that about the Midwest!
Table of Contents
Easy Peanut Butter Balls Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Graham crackers: If classic graham crackers aren’t available in your area, feel free to use the same amount of crushed digestive biscuits, or any slightly sweet, non-shortbread style cookie or tea biscuit. Or try 1 cup of crushed Rice Krispies cereal or 1 cup of rolled oats; you can’t go wrong with any of the above.
- Peanut butter: Homemade or store-bought, creamy or chunky; it’s up to you. Almond butter, cashew butter, sunflower seed butter, or your top peanut butter substitute should also work as long as it’s not too drippy.
- Semi-sweet baking chocolate: For dipping. You can also use chocolate flavored melting wafers if desired.
- Powdered Sugar
- Butter
How to make Peanut Butter Balls
- In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
- Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
- Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet.
- Chill at least 30 minutes to set chocolate. Store covered in the refrigerator (or in your cold garage).
Peanut Butter Ball Recipe Tips and Variations
- Yield: My No Bake Peanut Butter Ball recipe makes 30 bite-sized (okay, probably more like two-bite) servings. This dessert is a breeze to make and multiplies easily, so I suggest whipping up a double batch.
- Storage: Transfer extra No Bake Peanut Butter Balls to an airtight container and refrigerate for up to two weeks.
- Freezer: Freeze dipped or undipped Peanut Butter Balls in a freezer-safe zip-top bag for up to three months.
- No Bake Peanut Butter Ball mix-ins: Boost flavor or texture by adding shredded coconut, chopped dried fruit, sprinkles/jimmies, or mini chocolate chips.
Peanut Butter Ball Recipe FAQs
The best way to melt chocolate is either using a double boiler on the stove or in the microwave. Before you start, make sure your bowl and utensils (and anything else that touches the chocolate) is very, very dry. Even just a little water could make the melted chocolate seize up.
Melting chocolate in the microwave: Place chocolate in a microwave-safe bowl; microwave in 30-second intervals at 50% power, stirring between each, until smooth and melted.
Melting chocolate on the stove: Place chocolate in the top of a double boiler or a heatproof bowl set over (but not in) a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes.
Your peanut butter balls could be dry because you didn’t grind your graham cracker crumbs finely enough to properly blend with the butter and sugar mixture. Also, if you use natural peanut butter instead of the highly-processed, full-sugar kind, your might wind up with dry peanut butter balls due to a lower amount of oil in the nut butter. Finally, if you added too much powdered sugar and not enough butter, your ratio might be off leading to dry PB balls.
You need something to bind the peanut butter mixture, but it doesn’t have to be butter. You can substitute coconut oil, honey, maple syrup, or vegan butter. If you substitute a sweetener such as honey or maple syrup, you will need to reduce or omit the added sugar in your recipe.
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Peanut Butter Balls Recipe
Ingredients
- 1 cup crushed graham crackers ( 1 sleeve or 9 crackers, see note 1)
- 1 cup creamy peanut butter (see note 2)
- 1 cup powdered sugar
- 1/4 cup butter softened (½ stick)
- 8 ounces semisweet baking chocolate (see note 3)
Instructions
- In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
- Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
- Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.
Recipe Video
Notes
- Graham crackers: If classic graham crackers aren’t available in your area, feel free to use the same amount of crushed digestive biscuits, or any slightly sweet, non-shortbread style cookie or tea biscuit. Or try 1 cup of crushed Rice Krispies cereal or 1 cup of rolled oats; you can’t go wrong with any of the above.
- Peanut butter: Homemade or store-bought, creamy or chunky; it’s up to you. Almond butter, cashew butter, sunflower seed butter, or your top peanut butter substitute should also work as long as it’s not too drippy.
- Semi-sweet baking chocolate: For dipping. You can also use chocolate flavored melting wafers if desired.
- Yield: My No Bake Peanut Butter Ball recipe makes 30 bite-sized (okay, probably more like two-bite) servings. This dessert is a breeze to make and multiplies easily, so I suggest whipping up a double batch.
- Storage: Transfer extra No Bake Peanut Butter Balls to an airtight container and refrigerate for up to two weeks.
- Freezer: Freeze dipped or undipped Peanut Butter Balls in a freezer-safe zip-top bag for up to three months.
I have made 3 batches of these this year for Christmas and for goody bags. They are the first thing to go! Definitely a keeper!
I need to find some recipes for my granddaughter that are gluten free,I would like to be able to make a complete meal for her and also some vegan recipes for another grandchild. What is the best substitute for butter for the vegans
Thank you
I am going to use the peanut butter balls but use rolled oats for granddaughter but must have sub for the other grandson
Hi Carol, I’ve used Earth Balance as a substitute for butter while developing another recipe. Sounds amazing! Take care! – Meggan
Very nice
Thank you, Sandy! – Meggan
Can I substitute the powdered sugar for anything else?
Hi Bobbiesue, I’ve never tested this so I’m not sure. Sorry about that! – Meggan
its a very excellent recipe i think its very easy and i have people ask me to make them all the time
This is a great recipe. Had lost recipe but so glad found it again. Always made these for family. Easy to follow and delicious.
Great recipe! I am 62 now and remember making PBB’s in my later 20’s with my mother.
Since then I have tweeked the recipe more than once lol… it’s in a bakers blood to adjust!
Here are a couple changes I’ve done that you might try out.
I make about 400 of these balls every Christmas so my suggestion for the chocolate chips is ratio only.
I use 1 14oz bag of semi sweet chips, 7 oz of milk chocolate chips and 4 oz of butterscotch chips, melt together. I have a double boiler that works better than microwaving due to the amount of chocolate I use.
Another option is to cut out the butterscotch chips and instead grind up an 8 oz bag of candy corn to 4 batches of graham cracker crumbs, mix together and follow the rest of the recipe as written.
Wishing great food, delicious treats and warm and happy holiday memories to all!
My Mom and I used to make the Ohio Buckeyes until we realized that we could make Iowa Hawkeyes by dipping them completely in the chocolate. We never went back! So tasty!
Thanks Diana, so glad you guys love them! – Meggan
They taste really good and all most exactly like reses peanut putter cups. Even though I used oats instead of graham crackers it still tasted great! Tip: Leave them in the refridgerator or else they will melt.
Thanks!
Thanks reader, so glad you liked them! – Meggan
I was wondering if it is at all possible to make these with coconut oil instead?
Hi Donna, I haven’t tested this myself, but I don’t see why it wouldn’t work. I would recommend using the type of coconut oil that is mostly solid at room temperature (like butter) rather than the refined liquid type. If you do try it, I hope it turns out well! – Meggan