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Chocolate-dipped peanut butter balls on parchment, one bitten to show the filling

Peanut Butter Balls

No-bake peanut butter balls dipped in chocolate, fully coated or with a circle left uncovered for buckeyes.
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Prep Time 40 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings: 48 balls
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the peanut butter centers
  • 1 1/2 cups creamy peanut butter not natural
  • 1/2 cup unsalted butter softened
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 4 cups powdered sugar
For the chocolate coating
  • 3 cups semi-sweet chocolate chips
  • 1 tbsp coconut oil or vegetable shortening

Method
 

  1. Beat the peanut butter, butter, vanilla and salt until smooth. Add the powdered sugar one cup at a time on low speed.
  2. Cover and chill the filling for 30 minutes.
  3. Roll into 1-inch balls on a parchment-lined sheet, insert a toothpick in each and chill 30 minutes.
  4. Melt the chocolate chips with the coconut oil in the microwave at half power, stirring every 30 seconds, until smooth.
  5. Dip each ball, leaving a small circle uncovered for buckeyes or coating completely. Let the excess drip off and return to the sheet.
  6. Chill until the chocolate is firm, remove the toothpicks and smooth the holes.

Notes

Storage: refrigerate in a covered container, with parchment between layers, for up to a week; they also freeze well.
Make ahead: roll the centers a day ahead and keep them chilled before dipping.
Substitutions: crunchy peanut butter; milk or dark chocolate, or candy melts, for the coating.
No microwave: melt the chocolate in a heatproof bowl over barely simmering water.
Nutrition: calories are an estimate calculated from standard ingredient values, not a laboratory analysis.