The classic peanut butter ball is all dressed up for Halloween. With a soft peanut butter filling and crunchy chocolate shell, these spooky peanut butter balls are irresistible.
Peanut butter balls, peanut butter truffles, or buck-eyes. Whatever you call them, these are a classic treat that are always a favourite.
I’ve been making peanut butter balls since I was a kid and I never get tired of them. They are like bite sized, homemade, peanut butter cups.
They are a tradition on the Christmas dessert platter, but these tasty morsels are delicious any time of year.
I decided to have some fun for Halloween and decorate these guys with coloured white chocolate, candy eyes and sprinkles. I ended up with some cute little monsters and ghosts, but you don’t have to get that fancy.
I have to say, that despite it being October, it is still quite warm here on Vancouver Island, so they were melting a bit as I was handling them. That’s ok though, I think it gives them more character.
If you want to keep them more traditional then you can simply dip them in some milk chocolate, add a few sprinkles and call it a day.
Why this recipe works
This is a simple, classic recipe with only four ingredients.
There is no baking and no special equipment required and you can be as creative or as simple as you like with the decorating.
Peanut butter balls are made with just a few simple ingredients.
- Peanut Butter – I prefer to use the smooth variety for these, but you can use crunchy. I do not recommend using the all natural peanut butter for these, however, as it is oilier and the truffles will not firm up as well.
- Chocolate – I used white chocolate this time and used gel food colouring to make it the colours I wanted. But if you want to stick to the traditional peanut butter balls you can use milk or semi-sweet chocolate instead.
- Butter – This just helps smooth everything out. You can use margarine instead.
- Powdered sugar – This is what makes them sweet and gives them texture. If you can find it in your area I suggest Dixie Crystals powdered sugar.
Expert Tip – If you want to colour your white chocolate to make Halloween monsters you can do so with gel food colouring. Make sure you are not using water based drop food colouring as this will cause the chocolate to seize.
Peanut butter balls are really easy to make. The most time consuming part is coating them in chocolate.
One – Mix the peanut butter and melted butter until smooth, then add the powdered sugar one cup at a time and mix on low until well mixed. It may look a bit crumbly, but you will know it is mixed if it holds together when you squeeze a small amount in your fingers.
Place the mixture in the fridge for 15 minutes to chill.
Two – Roll the dough into balls about one inch round. I like to use a cookie scoop to portion it out, but you don’t have to.
Place the peanut butter balls in the fridge or freezer for 15 minutes to help them firm up.
Expert Tip – Choose a bowl larger than you think you need for mixing the peanut butter and powdered sugar. If the bowl is too small it will scatter everywhere. Trust me!
Next you will coat the balls in chocolate.
Melt the chocolate, and if you want it coloured you can mix in a few drops of gel food colouring.
Working one at a time, lower the peanut butter ball into the chocolate and roll it around to evenly coat it. Carefully lift it out with a fork, toothpick, or chocolate decorating tool and place back on the baking tray.
Expert Tip – To keep the chocolate melted and smooth while you work, place a small amount of boiling water in a bowl and then place the bowl of melted chocolate on top. Be careful not to get any water in the chocolate or it will seize.
If you are going to decorate your peanut butter balls, make sure to do it while the chocolate is still tacky.
Allow the chocolate to set (about 15 minutes at room temperature) then move to containers for storage.
Absolutely! These peanut butter balls will freeze very well and keep for several months. The chocolate may sweat a bit as they thaw, but they will still taste the same.
Peanut butter balls should last a couple of weeks if stored in the refrigerator. If stored in the freezer they will last for several months.
- Peanut Butter Spider Cookies from BigBearsWife
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- Halloween Sugar Cookies from House of Nash Eats
- Mini Mallowmar Candy Corn Cookies from Sweet ReciPEAS
- Chocolate Chip Spider Cookies from Fresh Coast Eats
- Black Cat Whoopie Pies from Strawberry Blondie Kitchen
- Pumpkin Spice Layer Cake from The Flour Handprint
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- Cream Cheese Brownies with Pumpkin from Back To My Southern Roots
- Pan de Muerto (Day of the dead bread) from Lemon Blossoms
- Eye of Newt Halloween Milkshake from It’s Shanaka
- Halloween Marshmallow Pops from Devour Dinner
- Monster Mouths from Hezzi-D’s Books and Cooks
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- Spider Web Ice Cream Pie from An Affair from the Heart
- Halloween Fudge from Sweet Beginnings
- The Best Halloween Muddy Buddies Mix from Family Around the Table
- Halloween Treat Popcorn Balls from Karen’s Kitchen Stories
- Halloween Charcuterie Board from I am a Honey Bee
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Spooky Peanut Butter Balls
- 1 Cup Peanut butter
- 1/4 Cup Salted butter melted
- 2 1/2 Cups Powdered sugar
- 1 Cup White or milk chocolate melted
- Gel food colouring optional
- Sprinkles optional
- In a large bowl, mix the peanut butter with the melted butter until smooth.
- Add in the powdered sugar a cup at a time, mixing until well blended.
- Place the mixture in the fridge for 15 minutes to chill. This makes it easier to roll.
- Roll the peanut butter mixture into balls about 1 inch diameter and place on a baking sheet lined with parchment paper or a silicone liner.
- Place the peanut butter balls in the fridge or freezer for 15 minutes to chill before coating in chocolate.
- Place the chocolate in a microwave safe bowl and microwave in 20 second intervals, stirring between each interval until the chocolate is melted and smooth. If you want to colour your chocolate you can add a couple of drops of gel food colouring, after the chocolate is melted, until you reach your desired colour.You can also use a double boiler on the stove. Heat water in the bottom portion of the double boiler over low heat, when the water is simmering, add the top piece and add the chocolate. Stir until melted and smooth.
- Working one at a time, dip each ball in the melted chocolate and gently roll the ball until it is coated. I use a chocolate decorating tool, but you can use a fork, skewers and chopsticks also work well.
- Once the peanut butter ball is coated, carefully lift it out of the chocoalte and return it to the tray. If you are going to add decorations, like sprinkles or eyes, do so while the chocolate is still warm.
- Allow the chocolate to set (this should only take about 15 mintues at room temperature) then move to airtight continer for storage.
- To make the ghosts I used white chocolate, two candy eyes, and a drop of melted milk chocolate for the mouth.
- To make the monsters I used white chocolate mixed with a couple drops of purple gel food colour, candy eyes and multi coloured sprinkles for hair.
- To make the Frankenstein monsters I used white chocolate mixed with green gel food colour, candy eyes, chocolate sprinkles for hair, and drew the mouth with melted milk chocolate using a toothpick.
- If you are going to colour your chocolate make sure you use gel food colouring, not water based colour. Water based food colouring will cause the chocolate to seize.
- If your chocolate is not melting smoothly, you can add 1 or 2 teaspoons of vegetable shortening or solid coconut oil.