My simple No Bake Peanut Butter Balls are amazingly creamy in the inside, and slightly crunchy on the outside. A great holiday treat, but you can use different sprinkles for any other occasion too!
Keyword: no bake dessert, peanut butter balls
Servings: 34peanut butter balls
Author: Sue Ringsdorf
1.5cupscreamy peanut butter
1.5cupscrushed graham cracker crumbs- about 1 3/4 sleeves
1/2cupunsalted butter- at room temperature
15oz.Ghirardelli dark chocolate melting wafers
Prepare a baking sheet with parchment paper.
In a food processor, add graham crackers and pulse until you get course crumbs.
In a large standing mixer (or use a bowl and a hand mixer), combine the graham cracker crumbs, peanut butter, powdered sugar, vanilla, and softened butter. Cream together.
Form into approximately 34 small balls and place on baking sheet. Place in freezer for 30 minutes to make them easier to handle.
Roll the cold peanut butter balls into nice, even shapes.
Melt chocolate wafers in microwave. Dip peanut butter balls in chocolate, and place back on baking sheet. Add sprinkles as you go so they stick to the chocolate.
Refrigerate until set.
Make sure you refrigerate the mixture before forming into balls. Even then, you will probably need to put the balls in the freezer and then reform them slightly. The mixture is quite sticky so freezing it will make for easier handling.
After the peanut butter balls are nice and cold, melt the chocolate and dip them. Follow that by a few sprinkles, making sure you add the sprinkles immediately after dipping because the chocolate sets very quickly.
For best results, store these peanut butter balls in the refrigerator.
They can also be frozen, in an airtight container, for up to three months.