No Bake Peanut Butter Balls — 5 Simple Ingredients by chicute

Naughty and Nice Lingerie

A Lily Love Affair sharing an snack recipe no bake peanut butter balls with pretzels

I am a sucker for Reese’s Peanut Butter Eggs. They are by far one of my favorite sweet treats. We follow a very similar recipe when making these no bake peanut butter balls. They are the bite size treat everyone in our family loves.

What’s better is these chocolate peanut butter balls are so simple to make, require no baking, are fun for the whole family and are very verstile.

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A Lily Love Affair sharing an snack recipe no bake peanut butter balls with pretzels

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You’ll note below, you can either melt the choclate in the microwave, stove top or, if you have an Instant Pot, you can also use it as a double boiler.

The reason I like the Instant Pot as an option is it keeps the chocolate warm without burning. When I use the microwave, I find I have to warm the chocolate up a few times to keep it creamy.

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how to make no bake peanut butter balls
how to make no bake peanut butter balls

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While we chose to make these easy no bake peanut butter balls with creamy peanut butter, semi-sweet milk chocolate, a bit of powdered sugar and pretzel bits, there are so many other great ingredients you can include to suit the taste of everyone in your family. Here are just a few of our favorite ingredients to include:

  • Rolled oats or granola bits
  • Chia seeds
  • Rice Krispie
  • Dried cranberries or rasins
  • Cookie dough
  • Andies Mint Bits
  • Sea salt
  • Ground flaxseed
  • Dark chocolate or white chocolate as opposed to semi-sweet milk chocolate
  • Crunchy peanut butter or almond butter
  • Graham Cracker crumbs

… just to name a few!

Also, peanut butter balls are a great treat to seve during the holiday season. We added a drizzle of peanut butter to a half dozen of the peanut butter balls to give them a bit of extra flavor — and make them pretty :). However, you can also decorate with Halloween, Chirstmas or New Year’s sprinkles, holiday colored icing and so much more! This recipe is reader favorite all year long!

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A Lily Love Affair sharing an snack recipe no bake peanut butter balls with pretzels

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This recipe will make closet to 2 dozen chocolate peanut butter balls depending on the size of each ball. I used a small 1-inch ice cream scoop to ensure each size was relatively equal. Also, be sure to roll in your hands until all the sides are even.

To ensure an even coat all over the peanut butter balls, I used a toothpick and tilt the bowl slightly on it’s side when dipping the chocolate.

When you are ready to dip the peanut butter balls in chocolate, I recommend ensuring the balls are cold or frozen. The choclate will adhere to the peanut butter much better when doing so. Also, when they are cold or frozen, the toothpick you use for dipping will remain in place.

One of the most frequently asked questions we receive is why we use shortening in the recipe? The shortening will help thin the chocolate just a bit so you don’t end up with such thick melted chocolate. If you don’t have shortening, you can also use coconut oil.

Yes, absolutely! In fact, that’s how our family likes them best. Layer an airtight container with wax paper and freeze up to 2–3 months.

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A Lily Love Affair sharing an snack recipe no bake peanut butter balls with pretzels, easy snack ideas

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  • 1 16-ounce jar creamy peanut butter
  • 3 cups powdered sugar
  • 3 cups semi-sweet chocolate chips (sometimes I will mix milk chocolate with semi-sweet — it just depends on how sweet your family might like them)
  • 3/4 cup pretzles, broken into smaller pieces
  • 1/4 cup butter, melted
  • 1 tablespoon shortening
  • Top with white choclocate drizzle, sea salt, peanut butter drizzle, sprinkles and more!

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A Lily Love Affair sharing an snack recipe no bake peanut butter balls with pretzels, semi sweet chocolate chips

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  1. In the bowl of your mixer, add peanut butter, powdered sugar and melted butter and mix until all ingredients are well combined and looks like dough.
  2. Add pretzel and continue to combine.
  3. Using about a tablespoon and a half of dough, form into 1-inch peanut butter balls and place on a baking sheet layered with parchment or wax paper.
  4. Place the cookie sheet in the freezer for 15–20 minutes to allow the peanut butter balls to harden before dipping into the chocolate mixture.
  5. Melt chocolate and shortening in a small mixing bowl in the microwave.
  6. After 15–20 minutes, remove the peanut butter balls from the freezer, dip into the melted chocolate covering all sides. NOTE: To assist in the dipping process, use a toothpick at either end. Also, tilt the bowl with melted chocolate on it’s side to assist with covering all sides evenly.
  7. Place dipped peanut butter balls onto a baking sheet with parchment or wax paper.
  8. Place in the freezer for 30+ minutes to allow the chocolate to harden. The thicker your chocolate, the longer you may need to allow to freeze.
  9. Serve and enjoy!
  10. To store, place in an airtight container and refrigerate for up to 5–6 days or in the freezer for 2 months.
  1. Pour 2 cups of water into the bottom of your Instant Pot.
  2. Place a heat safe bowl on top of the liner. The bottom of the bowl should just fit inside of the Instant Pot.
  3. Place the chocolate and shortening into the bowl.
  4. Select the ‘Saute’ function and stir the chocolate regularly as it starts to melt.
  5. Follow all other steps above.
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Course Snack

Cuisine American

Keyword Chocolate, Peanut Butter

Prep Time 10 minutes

Cook Time 3 hours

Servings 2 dozen

Calories 2526kcal

  • 1 16-ounce jar creamy peanut butter
  • 3 cups powdered sugar
  • 3 cups semi-sweet chocolate chips (sometimes I will mix milk chocolate with semi-sweet — it just depends on how sweet your family might like them)
  • 3/4 cup pretzles, broken into smaller pieces
  • 1/4 cup butter, melted
  • 1 tablespoon shortening
  • Top with white choclocate drizzle, sea salt, peanut butter drizzle, sprinkles and more!
  • In the bowl of your mixer, add peanut butter, powdered sugar and melted butter and mix until all ingredients are well combined and looks like dough.
  • Add pretzel and continue to combine.
  • Using about a tablespoon and a half of dough, form into 1-inch peanut butter balls and place on a baking sheet layered with parchment or wax paper.
  • Place the cookie sheet in the freezer for 15–20 minutes to allow the peanut butter balls to harden before dipping into the chocolate mixture.
  • Melt chocolate and shortening in a small mixing bowl in the microwave.
  • After 15–20 minutes, remove the peanut butter balls from the freezer, dip into the melted chocolate covering all sides. NOTE: To assist in the dipping process, use a toothpick at either end. Also, tilt the bowl with melted chocolate on it’s side to assist with covering all sides evenly.
  • Place dipped peanut butter balls onto a baking sheet with parchment or wax paper.
  • Place in the freezer for 30+ minutes to allow the chocolate to harden. The thicker your chocolate, the longer you may need to allow to freeze.
  • Serve and enjoy!
  • To store, place in an airtight container and refrigerate for up to 5–6 days or in the freezer for 2 months.
  • Pour 2 cups of water into the bottom of your Instant Pot.
  • Place a heat safe bowl on top of the liner. The bottom of the bowl should just fit inside of the Instant Pot.
  • Place the chocolate and shortening into the bowl.
  • Select the ‘Saute’ function and stir the chocolate regularly as it starts to melt.
  • Follow all other steps above.

Calories: 2526kcal | Carbohydrates: 321g | Protein: 17g | Fat: 133g | Saturated Fat: 76g | Cholesterol: 77mg | Sodium: 236mg | Potassium: 1531mg | Fiber: 22g | Sugar: 275g | Vitamin A: 844IU | Calcium: 174mg | Iron: 17mg

Naughty and Nice Lingerie

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