Chocolate Covered Peanut Butter Balls

Apr 07, 2010 by Baker Brian | 3 Comments| Share it:   



6 ratings


  • Prep: 30 mins. - 1 hr.
  • Cook:
  • Serves: 20

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It seriously cannot be stated enough, chocolate and peanut butter combine to make a truly exquisite experience. Chocolate covered peanut butter balls are the perfect example of this point. My Great Grandma Vera made chocolate covered peanut butter balls every year to give as Christmas gifts. These sweet little treats have a rich peanut butter flavor and the added Rice Crispies cereal provide just a hint of “crunch” to counteract the sweetness. Dipping these candies in melted chocolate elevates an already enjoyable treat to a whole new level. Here is our version of Grandma Vera’s prized recipe.


  • 3 cups Peanut butter, chunky
  • 4 cups (1-pound) Powdered sugar
  • 3/4 cup (1-1/2 sticks) Butter, unsalted and melted
  • 3 cups Rice crispy cereal
  • 2 cups Semisweet chocolate chips or Melty's
  • 3 tablespoons Vegetable shortening, unflavored

Step 1

In a large mixing bowl, cream the butter, peanut butter and powdered sugar.

Step 2

Add rice crispy cereal and mix with a spoon. Chill the mixture for at least 30 minutes before shaping. This will make it a lot easier to handle and less messy overall.

Step 3

Use a small cookie scoop or tablespoon to measure the mixture into walnut-sized balls.

Step 4

Shaped the balls by rolling the measured dough between your hands.

Step 5

Place the formed balls on a cookie sheet lined with wax or parchment paper. Chill the cookie tray in the refrigerator for at least 30 minutes before chocolate coating.

Step 6

In a medium glass or metal bowl, combine the chocolate and vegetable shortening. Melt the chocolate mixture by placing the bowl over a pan of simmering water. Stir occasionally until chocolate is completely melted. Remove bowl from the heat.

Step 7

Remove the pan of peanut butter balls from the refrigerator and place a toothpick in each ball. This will make chocolate coating cleaner and super easy.

Step 8

Dip each peanut butter ball into the chocolate and roll around until coated. Then place the chocolate coated balls on a separate cookie sheet lined with wax or parchment paper.

Step 9

Remove toothpicks from each peanut butter ball. Use a tooth pick to score a line in the chocolate around the base of each ball. This will prevent the chocolate from clumping around the bottom of the peanut butter balls.

Step 10

Use a spoon to gently cover the exposed peanut butter tops with chocolate. Leaving the peanut butter tops exposed will make buck-eyes. Store chocolate peanut butter balls in a tightly covered container. They freeze extremely well and can be frozen in a zip top bag for up to 3 months.

Now that you have learned how to make chocolate covered peanut butter balls, please be sure to view these other chocolate recipes and these truffles recipes.

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Tnajerneice Tremble

Apr 22, 2010

it is very easy and very good and i think alot of people should try to make and eat it me myself i am doing it for a school project.


Jun 06, 2010

If you DON’T cover the exposed peanut butter after you dip in chocolate, these are then called “Buckeyes”, because it looks like the nut that Buckeye trees produce.  Those particular nuts are poisonous, but these chocolate dipped Buckeyes are not, luckily!

Stephanie Perod

Jul 10, 2010

I have made them before and we call them buck eyes.

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