Our no-bake Peanut Butter Balls dipped in chocolate are always a crowd favorite. Easy to make, they’re always a welcome sight at Halloween and also the Christmas holidays.
For the chocolate, we recommend melting a bar for the best consistency. (Ghiradelli also makes chocolate melting wafers.) While we melt chocolate over a double boiler, you could also use the microwave (in 20-second increments).
- If you wish, decorate the balls in sea salt or sprinkles.
- If you want to make “Buckeyes,” just partially dip the peanut butter balls in chocolate, showing peanut butter on the top (so they resemble the buckeye nut).
To freeze, make sure the chocolate is full set in the refrigerator. Use parchment to separate layers of peanut butter balls in an airtight container.
- Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into each one.
- 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.
- 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.
- 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.
- Remove the toothpicks. Refrigerate. Don’t let the balls touch each other until after the chocolate has hardened.