Homemade Chocolate Peanut Butter Balls Recipe

These delicious chocolate peanut butter balls have only 4 ingredients and they come together in minutes for the ultimate cookie treat.

We are big-time dessert fans in our house, and we are always looking to try out new sweet treats. If you’re like us, then you have to check out my funnel cake or rice pudding.

My family has been making these simple chocolate peanut butter balls for over 75 years. My grandma Parisi used to make them for Christmas every year and she has passed down that tradition through my mom, to me, and now to my daughter Olivia.

If you enjoy cooking or baking with your kids, this is one of the easiest to make fun recipes out there. It takes about 15 minutes from start to finish to make this chocolate peanut butter balls recipe. My challenge to use is, see if you can only eat just 1, once you taste them.

Chocolate Peanut Butter Balls Recipe Video

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Ingredients for Chocolate Peanut Butter Balls

• Peanut Butter – Use a good creamy peanut butter.
• Corn Flakes – Any brand of corn flakes will do.
• Powdered Sugar – Plain powdered or icing sugar works perfectly, no need to sift.
• Chocolate – You will need to use a good dipping or melting chocolate that has a high cocoa butter to cocoa ratio. Plain chocolate chips will not set.

How to Make Chocolate Peanut Butter Balls

1. In a large bowl thoroughly mix the crushed corn flakes, peanut butter, and powdered sugar.  Use clean hands to really mix well.
2. Now take about 1 tablespoon and roll them into little balls until the batter is all use up. Set them on a sheet tray lined with parchment paper. 
3. Add some chocolate to a heat safe bowl and place it over a pot of simmering water and temper the chocolate until it is melted.
4. Remove the bowl from the heat and mix in the remaining chocolate.
5. Adding one peanut butter ball at a time to the melted chocolate bowl, completely coat it using two spoons to help move it around.
6. Remove and then set aside on a sheet of parchment paper. Repeat the process until all the balls have been dipped.  

Peanut Butter Substitutes

If you are allergic to peanut butter, here are some options for you to use:

• Sun Butter
• Almond Butter
• Cashew Butter

Make Ahead and Storage

Make-Ahead: You can make these up to 3 days ahead of time.

How to Store: You can keep these covered at room temperature for up to 1 week. Chill the covered in the refrigerator for up to 2 weeks. These will freeze amazingly well covered in the freezer for up to 6 months. 

chef notes + tips

• These are fantastic eaten frozen straight from the freezer.
• Feel free to make the chocolate balls whatever size works for you and your family.
• Merckens or Wilton dipping/melting chocolate works best for this recipe (the highlighted words are affiliate links). 
• To melt the chocolate in a microwave, add 2/3 of the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave and heat for :30 seconds. Repeat in 30 second bursts until it is completely melted.  Finish by stirring in the remaining 1/3 of chocolate until mixed in and melted.
• You can substitute out the milk chocolate for dark chocolate.
• Be sure to not let any water into the bowl of chocolate while tempering it or else it will seize up.

More Treat Recipes

• S Cookies
• Loaded Chocolate Chip Cookies
• Pumpkin Bars
• Biscotti
• Cannoli

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Homemade Chocolate Peanut Butter Balls Recipe

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5 from 10 votes

These delicious chocolate peanut butter balls have only 4 ingredients and they come together in minutes for the ultimate cookie treat.

Servings: 20

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Ingredients 

US CustomaryMetric

• 1 cup crushed corn flakes
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 3 cups melting/dipping chocolate wafers

Instructions

• In a large bowl thoroughly mix the crushed corn flakes, peanut butter, and powdered sugar. You can start by mixing with a spoon, but you will need to get in there and mix with your hands. Feel free to do this part in a stand mixer with the paddle attachment on low speed.
• Take about 1 tablespoon or a bit more and roll them into balls and set them on a sheet tray lined with parchment paper.
• Add 2 cups of the chocolate wafers to a heat safe bowl and place it over a pot of simmering water over low heat and temper the chocolate until it is melted, which takes about 2 to 3 minutes.
• Remove the bowl from the heat and mix in the remaining 1 cup of chocolate using a rubber spatula until melted.
• Adding one peanut butter ball at a time to the melted chocolate bowl and completely coat it using two spoons to help move it around and then set aside on a sheet of parchment paper. Repeat the process until all the balls have been dipped.

Notes

Make-Ahead: You can make these up to 3 days ahead of time.

How to Store: You can keep these covered at room temperature for up to 1 week. Chill the covered in the refrigerator for up to 2 weeks. These will freeze amazingly well covered in the freezer for up to 6 months.

These are fantastic eaten frozen straight from the freezer.

Feel free to make the chocolate balls whatever size works for you and your family.

Merckens or Wilton dipping/melting chocolate works best for this recipe (the highlighted words are affiliate links).

To melt the chocolate in a microwave, add 2/3 of the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave and heat for :30 seconds. Repeat in 30-second bursts until it is completely melted. Finish by stirring in the remaining 1/3 of chocolate until mixed in and melted.

You can substitute out milk chocolate for dark chocolate.

Be sure to not let any water into the bowl of chocolate while tempering it or else it will seize up.

Nutrition

Calories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 150mgPotassium: 104mgFiber: 1gSugar: 15gVitamin A: 211IUVitamin C: 2mgCalcium: 6mgIron: 4mg

Author: Chef Billy Parisi