Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Chocolate and peanut butter are a perfect combination. Small but satisfying, these Chocolate Peanut Butter Balls make a great snack or dessert.

Family Favourite

These are a go-to when a quick treat is needed. Chocolate Peanut Butter Balls have been a staple in my family for decades.

This recipe is pretty popular on the internet. If you google the recipe, you will find it on many sites. They are all pretty much the same, just brand names change from one site to the next.

Chocolate Peanut Butter Balls

So why am I posting a recipe that is already popular and readily available to find? Because it is a favourite of two of my kids. My son and daughter are twins and this is one of the few things they can agree on. I think it may be the peanut butter because one of their other favourite desserts is Peanut Butter Marshmallow Squares.

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Easy Christmas Time Treat

I usually only make these at Christmas time but the kids start asking around Thanksgiving if I will be making them again this year (Canadian Thanksgiving is the second weekend of October). My reply is always the same, yes, I will make them because I know this is one of the easiest recipes I can make that brings a smile to their faces every time I make them.

This recipe is also great for Christmas exchanges. I like to wrap them up in clear bags or in a bakery box with a see-through lid. I also label them so anyone who wants to try them knows they contain peanut butter. (We have a child with peanut allergies so we make sure to label everything in just case)


Five Simple Ingredients

The recipe is very simple with only 5 ingredients. I usually double the recipe because the kids enjoy them and there is never any waste.

Real butter is best for making these. Margarine is too soft and the filling won’t stay together as well as when using butter.

Smooth peanut butter is what is called for in this recipe. I have tried using chunky and it can work, but we prefer these with smooth peanut butter.

Graham cracker crumbs can be purchased as crumbs or you can crush whole graham crackers. If you choose to crush them yourself, it is easiest to do in a blender or food processor. Just make sure they are finely crushed so they blend in with the butter and peanut butter.

Rounding out the ingredients are icing sugar and semi-sweet chocolate.

Tips For Making This Recipe

The easiest way I have found to keep the chocolate warm when dipping is using a small crock pot, but a double boiler works well, too.

I also sometimes add an ounce of paraffin wax to the chocolate when melting. This helps to keep the chocolate from melting when serving. If you plan on displaying these at room temperature for more than 20-30 minutes, I would recommend using some paraffin wax in the chocolate to help them hold their shape.

Storing Chocolate Peanut Butter Balls

Store these Chocolate Peanut Butter Balls in the fridge in an airtight container. They will last up to 3 weeks in the fridge.

Chocolate Peanut Butter Balls freeze well.  I store them in an air-tight container in the freezer and the kids eat them straight out of the freezer when they are looking for a quick snack.

Chocolate Peanut Butter Balls

5 from 3 votes
Servings 24


  • 3 Tbsp softened butter
  • 1/2 cup smooth peanut butter
  • 1 cup icing sugar
  • 1/2 cup graham cracker crumbs
  • 1 package semi sweet chocolate baking squares


  • Mix butter and peanut butter together until blended and smooth
  • Add icing sugar and graham crumbs and mix until well blended
  • Shape mixture into 1 inch balls and place on a wax paper lined baking sheet
  • Refrigerate 30 minutes or place in freezer for 15 minutes
  • Meanwhile, melt the chocolate in double boiler or melting pot (I use a small crock pot)
  • Using a toothpick or skewer, dip the peanut butter balls into the melted chocolate, one at a time, coating the entire ball in chocolate
  • Place chocolate covered balls back on the wax paper lined baking sheet
  • Place back in fridge or freezer until firm and chocolate has set.
  • Store in air tight container in the fridge for up to 3 weeks or freeze for up to 2 months


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