Print

Print Recipe

No-bake bite-sized treats combining creamy peanut butter, powdered sugar, and a rich chocolate coating. A nostalgic, simple snack that’s perfect for holidays, gifting, and snacking.

Ingredients

Scale
  • 1 cup creamy peanut butter (avoid natural or oily types)
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups powdered sugar, sifted
  • 2 cups semi-sweet chocolate chips (or milk chocolate if preferred)
  • 1 tablespoon vegetable shortening or coconut oil (optional, for smooth dipping and glossy finish)

Instructions

  1. Line a baking sheet with parchment or wax paper.
  2. In a large bowl, beat together creamy peanut butter, softened unsalted butter, vanilla extract, and salt until smooth.
  3. Gradually add sifted powdered sugar (about 1/2 cup at a time) and mix until the dough is thick and not sticky; add more powdered sugar by tablespoon if too soft.
  4. Scoop roughly 1-inch portions and roll between your palms into smooth balls; place them on the prepared sheet.
  5. Refrigerate the balls for 30 to 45 minutes (or freeze 10 to 15 minutes) until firm.
  6. Combine chocolate chips and coconut oil or shortening in a microwave-safe bowl and melt in 20–30 second bursts, stirring until smooth (or melt over a double boiler).
  7. Dip each chilled ball into the melted chocolate using a fork or toothpick, tap off excess, and return to the parchment (dip three-quarters for a Buckeye look if desired).
  8. Refrigerate the dipped balls for 20 to 30 minutes until the chocolate is fully set and firm.

Notes

Use creamy, shelf-stable peanut butter to avoid oily or loose dough — natural peanut butters may require extra powdered sugar., Sift powdered sugar before mixing to avoid lumps and ensure smooth dough., If dough is sticky, chill or add powdered sugar by tablespoon increments until pliable., Melt chocolate gently to prevent burning or seizing; if it seizes, stir in a teaspoon of coconut oil or shortening to loosen., For shiny chocolate, add a teaspoon of coconut oil or shortening to melted chocolate., Make ahead by preparing dough and shaping balls in advance, refrigerate or freeze before dipping or after coating., Variations include using crunchy peanut butter, mixing in crushed Oreos or pretzels, or drizzling white chocolate., Store airtight in fridge up to 2 weeks or freeze up to 3 months, separating layers with parchment.

Nutrition

Find it online: https://margorecipes.com/why-youll-love-it-2/