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Peanut butter ball coated in purple chocolate with candy eye and sprinkles.

Spooky Peanut Butter Balls

Course: Cookies & Squares, Desserts
Cuisine: American
Prep Time: 1 hour
Resting Time: 30 minutes
Servings: 24
Calories: 158kcal
Author: Deanna
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.
Print Recipe


  • 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.


Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 59IU | Calcium: 16mg | Iron: 1mg