No-bake peanut butter balls are a simple confection made by rolling a creamy peanut butter and confectioners' sugar mixture into balls, then coating them in melted chocolate. They require no baking or special equipment and hold up well for gift-giving or holiday platters.
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Set up a double boiler by adding water to a large pot and placing a smaller pot inside. Turn the heat to low.
Break up the chocolate candy bark and add it to the top pot of the double boiler along with the milk chocolate chips.
While the chocolate melts, combine the confectioners' sugar, peanut butter, vanilla extract, and melted butter in a large mixing bowl.
Stir the peanut butter mixture until it forms a thick, consistent dough.
Check on the melting chocolate. Once fully melted, add a spoonful of shortening and stir until the chocolate is smooth and glossy.
Line two baking sheets with aluminum foil.
Roll the peanut butter dough into small, 1-inch balls and place them on the prepared baking sheets.
Chill the peanut butter balls in the refrigerator for about 30 minutes to help them firm up before dipping.
Insert a toothpick into the top of each chilled peanut butter ball.
Dip each ball into the melted chocolate, ensuring it's fully coated. Let any excess chocolate drip off.
Place the chocolate-coated ball back onto the foil-lined baking sheet and carefully remove the toothpick.
Repeat with all the peanut butter balls. Allow the chocolate to set completely at room temperature or in the refrigerator.
Once set, store the peanut butter balls in an airtight container.
Store finished peanut butter balls in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Yes. Shape and freeze the filling balls for up to 2 hours before dipping, or store finished balls in an airtight container in the refrigerator for up to 2 weeks.
Use candy bark or chocolate chips designed for coating, or add vegetable shortening (as in this recipe) to lower the melting point and help the shell set quickly after dipping.
Use a fork or dipping tool to submerge each ball, tap off excess chocolate, and place on parchment paper. Keep chocolate at 110–115°F for smooth, even coating.
Creamy peanut butter works best for a smooth, uniform filling. Natural peanut butter may separate and create a grainier texture, but it will still work.
Melt chocolate slowly over low heat or in a microwave in 30-second intervals, stirring between each. Avoid adding water; use vegetable shortening or cocoa butter if thinning is needed.
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