No-Bake Peanut Butter Balls

Chocolate-Covered Peanut Butter Balls
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1-1/2 sticks (12 tablespoons) margarine, melted
1 28-ounce jar peanut butter
1 box powdered sugar
1 6-ounce bar sweet (or semisweet) chocolate


  1. Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into each one.
  2. Refrigerate peanut balls at least 45 minutes to an hour. They must be chilled when you dip them in chocolate or it won’t set right.
  3. Next, melt chocolate in top of a double broiler. Dip the balls with the toothpicks. (You can let the chocolate harden and dip twice if you want a thicker layer.) Tap off excess chocolate. Tip: If the chocolate in the double broiler starts to harden, you can melt it again. 
  4. Place the chocolate-dipped balls on the parchment lined sheet. Tip: Use the toothpick to clean up the base of the ball so it doesn’t pool chocolate.
  5. Remove the toothpicks. Refrigerate. Don’t let the balls touch each other until after the chocolate has hardened.


About 50 balls


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