White Chocolate Peanut Butter Balls Recipe

Introduction

These White Chocolate Peanut Butter Balls are a delightful no-bake treat combining creamy peanut butter with sweet white chocolate. Perfect for a quick dessert or gift, they offer a smooth texture and a touch of sea salt to balance the sweetness.

Ingredients

• 3/4 cup creamy no stir peanut butter
• 1/2 cup cane sugar
• 1/8 teaspoon salt
• 1/4 cup coconut flour
• 2 tablespoons powdered sugar
• 2 cups white chocolate baking chips
• Flaked sea salt (for topping)

Instructions

1. Step 1: In a mixing bowl, beat together the creamy no stir peanut butter, cane sugar, salt, coconut flour, and powdered sugar until fully combined.
2. Step 2: Use a mini cookie scoop or your hands to form the mixture into 10 to 12 small balls and place them on a baking sheet lined with wax paper.
3. Step 3: Chill the peanut butter balls in the freezer for 20 minutes to firm up.
4. Step 4: Melt the white chocolate chips in the microwave in 20 to 30 second increments, stirring between each, until smooth and careful not to burn.
5. Step 5: Remove the peanut butter balls from the freezer and dip each one into the melted white chocolate, using a spoon to coat evenly.
6. Step 6: Lift the coated ball with a fork, gently tap off excess chocolate, then use a toothpick to set the ball back on the lined baking sheet.
7. Step 7: Sprinkle each coated ball with flaked sea salt while the chocolate is still wet.
8. Step 8: Place the dipped balls in the fridge for 15 minutes to allow the chocolate coating to set.
9. Step 9: Warm any remaining white chocolate and transfer it to a small zip-top bag; cut a tiny corner off the bag and drizzle the chocolate over the tops for added texture.
10. Step 10: Return the peanut butter balls to the refrigerator and chill until the drizzle is completely hardened before serving.

Tips & Variations

• For a nut-free version, substitute the peanut butter with sunflower seed butter.
• Use dark or milk chocolate chips instead of white chocolate for a different flavor profile.
• Adding a touch of vanilla extract to the peanut butter mixture can enhance the overall taste.
• Work quickly when dipping to prevent the chocolate from hardening before coating.

Storage

Store the peanut butter balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To enjoy, allow frozen balls to thaw in the fridge for a few hours before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used, but it will change the texture slightly, making the balls a bit more textured.

What if I don’t have coconut flour?

You can substitute coconut flour with almond flour or finely ground oats, but adjust the amount as these flours absorb moisture differently.

White Chocolate Peanut Butter Balls Recipe

Print Recipe

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4.9 from 536 reviews

Delicious and easy-to-make White Chocolate Peanut Butter Balls combining creamy peanut butter with sweet white chocolate and a hint of sea salt for a perfect sweet treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 10–12 peanut butter balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup creamy no stir peanut butter
• 1/2 cup cane sugar
• 1/8 teaspoon salt
• 1/4 cup coconut flour
• 2 tablespoons powdered sugar

Coating and Topping

• 2 cups white chocolate baking chips
• Flaked sea salt (for topping)

Instructions

1. Prepare the batter: In a mixing bowl, beat together the creamy no stir peanut butter, cane sugar, salt, coconut flour, and powdered sugar until all ingredients are thoroughly combined into a smooth mixture.
2. Form balls: Using a mini cookie scoop or your hands, shape the truffle batter into 10-12 evenly sized balls. Place them on a baking sheet lined with wax paper to prevent sticking.
3. Freeze: Chill the peanut butter balls in the freezer for 20 minutes to firm up and make them easier to dip.
4. Melt white chocolate: In the microwave, melt the white chocolate baking chips in 20-30 second increments, stirring between each interval until smooth and fully melted. Take care not to burn the chocolate.
5. Dip the balls: Remove the peanut butter balls from the freezer. Using a spoon, coat each ball completely in the melted white chocolate.
6. Tap off excess: Use a fork to lift the ball out of the chocolate, tapping lightly to remove any excess coating.
7. Place back on sheet: Slide the coated peanut butter ball off the fork using a toothpick back onto the wax paper-lined baking sheet.
8. Add sea salt topping: Sprinkle the tops of each coated ball with flaked sea salt for an added salty crunch and contrast to the sweetness.
9. Chill to set: Place the coated peanut butter balls in the refrigerator for 15 minutes to allow the white chocolate to firm up completely.
10. Prepare drizzle: Warm any remaining white chocolate gently, transfer it to a small ziplock bag, and snip off a tiny corner to create a piping tip for drizzling.
11. Drizzle the chocolate: Drizzle the warmed white chocolate over the set peanut butter balls for decorative texture and extra sweetness.
12. Final chill: Return the peanut butter balls to the refrigerator and chill until they are fully hardened and ready to serve.

Notes

• Use creamy no-stir peanut butter for best texture and flavor.
• Freeze the balls before dipping to prevent them from falling apart in the chocolate.
• Be careful not to overheat the white chocolate to avoid burning or seizing.
• Flaked sea salt adds a nice balance to the sweetness and enhances flavor.
• Store these treats refrigerated to maintain shape and freshness.

Keywords: white chocolate peanut butter balls, no bake dessert, peanut butter truffles, sweet treats, holiday sweets