No Bake Peanut Butter Truffle Balls

A pile of chocolate covered peanut butter balls with one split open to show the creamy peanut butter center.

No Bake Peanut Butter Truffle Balls

These No Bake Peanut Butter Truffle Balls have a chocolate shell with a sweet and creamy peanut butter filling! Only 8 simple ingredients are needed, and less than 30 minutes of hands-on time.

Course Dessert

Cuisine American

Keyword peanut butter balls, peanut butter truffles, no bake peanut butter desserts

Prep Time 30

Resting Time 1 30

Total Time 2

Servings candies

Calories 177kcal

Author Jamie

Ingredients

Filling

½ cup creamy peanut butter
5 tablespoons salted butter softened at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup powdered sugar (108 grams)

Shell

1 ½ cup semi-sweet chocolate chips (300 grams)
¾ teaspoon vegetable oil

Instructions

Filling: In a large mixing bowl, add the peanut butter, butter, maple syrup, vanilla extract, and salt. Mix using an electric mixer until well combined. Add the powdered sugar and mix until smooth and creamy. Use a melon baller or tablespoon measure to scoop the filling into rounded tablespoons and roll into balls using your hands. Place them on a baking sheet or pan in a single layer with a little space between (to prevent sticking). Then place them in the freezer for 1 hour.
Chocolate: About 10 minutes before taking the filling out of the freezer, combine the chocolate and vegetable oil in a liquid measuring cup or jar with a wide opening. Microwave in 20 second increments, stirring frequently, until the chocolate is melted and smooth. Give the mixture a stir and allow it to cool for 5 minutes.
Dip: Line a baking sheet with parchment paper or a silicone liner. Then drop each cold filling ball into the melted chocolate mixture and use a fork to scoop it back out. Drag the bottom of the fork along the top rim of the glass to remove extra chocolate. Place the dipped peanut butter ball onto the lined baking sheet, leaving a little room between each one. When all balls are dipped, drizzle any extra chocolate on top for decoration. Then refrigerate for 30 minutes or until the chocolate has hardened.

Notes

Peanut Butter: I like to use a very smooth creamy butter without added sugar so that I can control the sweetness. My favorite for this recipe is Skippy Creamy No Sugar since it is ultra creamy. It is also labeled gluten-free.

Butter: If using an unsalted butter variety, add an additional ⅛ teaspoon of salt per batch.

Substitutions: See the Variations section in the post (under "how to make it") for my favorite ways to make this recipe vegan and dairy-free, or additional tips for gluten-free eaters if needed.

Microwaving the chocolate: If you melt the chocolate by microwaving, it is necessary that you stir the mixture frequently. Chocolate melts quickly at around 100 degrees F. Without stirring, the uneven heating in the microwave will burn your chocolate. Chocolate that is burned will be thick and chunky instead of smooth. While it cannot be used for this recipe once burned, it can be used for hot chocolate. See my Microwave Hot Chocolate with chocolate chips recipe for how to use burned chocolate.

Storage: Store leftover no bake peanut butter balls in an airtight container in a cool part of the kitchen for up to 7 days. Add a small towel or paper towel to the container to absorb any excess moisture. Replace the towel if it dampens.

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