peanut butter cup

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.

Peanut Butter Balls (Truffles)

(1 stick; 115 grams) unsalted butter, softened to room temperature

(250 grams) creamy peanut butter (not natural style)

vanilla extract

salt

(360 grams) confectioners’ sugar

4-ounce semi-sweet chocolate bars (339 grams), coarsely chopped*

teaspoon vegetable oil

optional: sprinkles

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don&#8217;t worry, the warmth of your hands will bring it together.)

Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.

Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.

Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.

Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.

Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

These are delicious and I make them every year! This year I got Ghirardelli melting wafers instead of the bars. Do I still need to add oil if that’s the case?

Love these. Have used high quality chips with the oil and had no issues with consistency!

I made these today but I changed what is suggested for the chocolate and they turned out amazing! This recipe is fabulous. If you don't have a double boiler or you don't want to mess with the microwave then I have a wonderful tip for you! I use semi chocolate chips and gulf wax!!! Get a medium pot of water and heat it til it starts to boil then cutting the heat down to medium in a smaller pot put a quarter of gulf wax in and let it fully melt then add a 12oz bag of semi chocolate chips in and let all of it melt stir well. Also I inserted tooth picks in my peanut butter balls so it would be so much easier to dip them in the chocolate. Mine turned out fantastic this is a recipe my Mom and I use to make together when I was a young teenager. I hope these other steps will help others' out and you enjoy this wonderful recipe. It is Christmas Eve and my family is already enjoying this candy. **Instead of using a regular Tbsp I used a measuring tablespoon made the balls so much better to work with and roll and I ended up with 45 balls....

I absolutely adored this recipe! Very rich and sweet. Reminds me of  a Reese's peanut butter cup.
I did not have Confectioners sugar so I used granulated sugar instead. At first it was a bit gooey  but then I added a couple tablespoons of milk powder and then it turned out to be the same texture. I decided to use milk powder because flour and baking powder would taste disgusting. I brought it to a family picnic and everyone loved it! Super happy with this recipe, defiantly will try it again.

https://www.youtube.com/watch?v=EhXR6I6gMFw

As irresistible as peanut butter cups, these shockingly easy no bake peanut butter balls come together with only a few ingredients. I guarantee you won't be able to stop after 1!

Get the full recipe: https://sallysbakingaddiction.com/peanut-butter-balls/

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Peanut Butter Balls Truffles | Sally's Baking Addiction

The easiest way to make an ice cream cake!

Peanut Butter Cup Ice Cream Cake

Oreo cookies

butter

containers (1 pint 1 quart) vanilla ice cream

jar hot fudge topping

Reese’s mini peanut butter cups, chopped

Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.

Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.

Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.

When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.

Warm up the jar of hot fudge topping according to directions in the microwave and spoon over the ice cream, reserving about 1/4 of the jar to drizzle over the ice cream at the end. Sprinkle half of the chopped mini peanut butter cups over the fudge and return to the freezer for 1 hour.

Soften second container of ice cream at room temperature, and then spread over peanut butter cups. Refreeze until firm.

To remove the cake from the pan, run a hot knife (dip in hot water) around the edge and then unlatch the sides of the pan.

Use an offset spatula or knife dipped in hot water to make the ice cream smooth on top.

Spoon the reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, and sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.

I'd love to leave a photo of my son's birthday cake that was inspired by yours. I made a mint chip oreo. It was a hit!

My daughter found your recipe right after you posted it. I’ve made it EVERY YEAR for her birthday and multiple other birthdays ever since. It is an absolute favorite. Thank you for sharing!

No Bake Peanut Butter Cup Pie - this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers dream.

No Bake Peanut Butter Cup Pie

Oreo graham cracker crust

cream cheese (softened)

peanut butter (creamy)

sugar

vanilla

whipped topping (divided)

mini

hot fudge topping

peanut butter

In a stand mixer or with electric beaters beat together cream cheese, peanut butter and powdered sugar until creamy and smooth. Add in vanilla and mix until combined. Fold in 8 ounces whipped topping.

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Top 4 peanut butter cup recipes from across the web

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The most viewed peanut butter cup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine