Salted Dark Chocolate Peanut Butter Balls

Square side shot of dark chocolate peanut butter balls with sea salt in a copper bowl

Salted Dark Chocolate Peanut Butter Balls

Sweet and salty, rich and creamy, these dark chocolate peanut butter balls are sprinkled with sea salt for an easy, no-bake dessert with just 5 simple ingredients!

Course Dessert

Cuisine American

Keyword chocolate covered peanut butter balls, chocolate peanut butter balls, peanut butter chocolate balls

Prep Time 20

Chilling Time 2

Servings balls

Calories 207kcal

Author Blair Lonergan

Equipment

Electric hand mixer (or stand mixer)
Cookie dough scoop

Ingredients

6 tablespoons salted butter, softened at room temperature
1 cup creamy peanut butter (such as Jif or Skippy brand)
2 ¾ cups (about 312 grams) powdered sugar
1 (10 ounce) package dark chocolate melting wafers (such as Ghirardelli brand)
Coarse sea salt crystals or flaky sea salt, for topping

Instructions

In a large bowl, use an electric mixer to cream together the butter and peanut butter until completely combined, smooth, and creamy
With the mixer on low, gradually add the powdered sugar, mixing until well combined. The mixture will look dry and crumbly, but should hold together when squeezed.
Line a large, rimmed baking sheet with parchment paper or wax paper.
Scoop and roll the peanut butter mixture into 1 ½-inch balls; place on the prepared baking sheet.
Cover loosely with plastic wrap and chill in the refrigerator until firm, about 1 hour.
Heat the chocolate wafers in a microwave-safe bowl at half power or on the defrost setting for 30 seconds. Stir thoroughly. If the chocolate is not completely melted after stirring, continue to microwave at 15 second intervals and stir until smooth. Do not overheat.
Using two forks, dip one peanut butter ball into the melted chocolate, turning to coat. Let any excess chocolate drip back into the bowl. Place the peanut butter ball back on the baking sheet. Sprinkle with a pinch of sea salt right away, before the chocolate has a chance to set. Repeat with remaining peanut butter balls.
Allow the chocolate to set completely. Store in an airtight container in the refrigerator up to 1 week.

Notes

Use a processed smooth peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, yielding a better texture.
Chocolate melting wafers work better than chocolate chips here. They are smoother and easier to melt, and set up nicely with a hard shell. I prefer Ghirardelli brand.
Melt the chocolate in the microwave, which is much easier than using a double boiler. Just make sure that you don't overheat the chocolate! If it's heated too much, the chocolate will separate and become grainy. Follow the directions on your specific package of melting wafers.
You don't need a special dipping tool for these peanut butter balls. Instead, just use a fork or a toothpick to dip each ball in the melted chocolate, allowing the excess chocolate to drip off and back into the bowl.

Nutrition