Mohamed Shili This easy and delicious treat, inspired by Joanna Gaines, is perfect for any occasion! Creamy peanut butter coated in smooth, rich chocolate makes these peanut butter balls a crowd-pleaser. With just a few common ingredients, they’re quick to whip up and great for sharing. Perfect for a sweet snack or dessert, these bites are simply irresistible!
Recipe Ingredients:
- 1/2 cup creamy peanut butter
- 3 Tbsp salted butter softened
- 1 cup powdered sugar
- 1 cup semi sweet chocolate chips
- 1 Tbsp vegetable shortening or coconut oil optional
How To Make Peanut Butter Balls?
- Mix the peanut butter and butter: In a mixing bowl, combine the peanut butter and softened butter until smooth. Gradually stir in the powdered sugar until fully incorporated. Cover and refrigerate for 15 minutes to firm up.
- Shape the peanut butter balls: Roll the chilled mixture into 1-inch (2.5 cm) balls using your hands. Place them on a baking sheet, cover, and refrigerate for at least 20 minutes to help them hold their shape.
- Melt the chocolate: Melt the semi-sweet chocolate chips (and shortening or coconut oil, if using) following the package instructions until smooth.
- Dip the peanut butter balls: Using a fork, dip each peanut butter ball into the melted chocolate, allowing any excess to drip off. Place the coated balls onto a sheet of wax or parchment paper.
- Chill and serve: Refrigerate the chocolate-coated peanut butter balls until the chocolate has set. Keep them in the fridge until ready to serve.
Recipe Tips:
- Chill the peanut butter mixture properly: Make sure to refrigerate the peanut butter mixture before shaping it into balls. This step ensures the mixture is firm and easier to handle, preventing it from sticking to your hands.
- Use softened butter, not melted: The butter should be soft but not melted for the perfect texture in the peanut butter mixture. This helps the mixture hold its shape better.
- Add shortening or coconut oil to chocolate: If your melted chocolate seems too thick, mix in a little shortening or coconut oil for a smoother and shinier coating.
- Dip with a fork for clean results: When dipping the balls into the melted chocolate, use a fork to gently roll and lift them. This helps remove excess chocolate for a neater finish.
- Refrigerate between steps: Always chill the balls after shaping and again after coating with chocolate. This step keeps the peanut butter balls firm and ensures the chocolate sets beautifully.
How To Store & Reheat Leftovers?
- Refrigerate: Let the peanut butter balls sit at room temperature until the chocolate is fully set. Then, transfer them to an airtight container and refrigerate for up to 2 weeks to keep them fresh.
- Freeze: After the chocolate has set, place the peanut butter balls in a single layer in a freezer-safe container or bag. Freeze for up to 3 months. To serve, thaw them in the refrigerator for a few hours before enjoying.
Nutrition Facts
- Calories: 121
- Total Fat: 4g
- Saturated Fat: 0.7g
- Cholesterol: 1mg
- Sodium: 60mg
- Potassium: 127mg
- Total Carbohydrate: 18.6g
- Dietary Fiber: 1.6g
- Sugars: 12.2g
- Protein: 4.6g
Check out More Recipes:
Joanna Gaines Peanut Butter Balls
Description
This easy and delicious treat, inspired by Joanna Gaines, is perfect for any occasion! Creamy peanut butter coated in smooth, rich chocolate makes these peanut butter balls a crowd-pleaser. With just a few common ingredients, they’re quick to whip up and great for sharing. Perfect for a sweet snack or dessert, these bites are simply irresistible!
Ingredients
Instructions
- Mix the peanut butter and butter: In a mixing bowl, combine the peanut butter and softened butter until smooth. Gradually stir in the powdered sugar until fully incorporated. Cover and refrigerate for 15 minutes to firm up.
- Shape the peanut butter balls: Roll the chilled mixture into 1-inch (2.5 cm) balls using your hands. Place them on a baking sheet, cover, and refrigerate for at least 20 minutes to help them hold their shape.
- Melt the chocolate: Melt the semi-sweet chocolate chips (and shortening or coconut oil, if using) following the package instructions until smooth.
- Dip the peanut butter balls: Using a fork, dip each peanut butter ball into the melted chocolate, allowing any excess to drip off. Place the coated balls onto a sheet of wax or parchment paper.
- Chill and serve: Refrigerate the chocolate-coated peanut butter balls until the chocolate has set. Keep them in the fridge until ready to serve.
Notes
- Chill the peanut butter mixture properly: Make sure to refrigerate the peanut butter mixture before shaping it into balls. This step ensures the mixture is firm and easier to handle, preventing it from sticking to your hands.
- Use softened butter, not melted: The butter should be soft but not melted for the perfect texture in the peanut butter mixture. This helps the mixture hold its shape better.
- Add shortening or coconut oil to chocolate: If your melted chocolate seems too thick, mix in a little shortening or coconut oil for a smoother and shinier coating.
- Dip with a fork for clean results: When dipping the balls into the melted chocolate, use a fork to gently roll and lift them. This helps remove excess chocolate for a neater finish.
- Refrigerate between steps: Always chill the balls after shaping and again after coating with chocolate. This step keeps the peanut butter balls firm and ensures the chocolate sets beautifully.
Joanna Gaines Peanut Butter Balls
