No Bake Peanut Butter Balls (Print Format)
Creamy peanut butter balls with graham base, caramel centers and chocolate coating, perfect for holidays or parties.
# Ingredients:
→ Base
01 -
1 ½ cups graham-cracker crumbs
02 -
6 tbsp unsalted butter, melted
03 -
2 tbsp granulated sugar
→ Cheesecake Filling
04 -
8 oz cream cheese, softened
05 -
¼ cup granulated sugar
06 -
½ tsp vanilla extract
07 -
⅓ cup heavy whipping cream, whipped
→ Peanut Butter Center
08 -
½ cup creamy peanut butter
09 -
2 tbsp powdered sugar
10 -
Pinch of salt
11 -
¼ cup thick caramel sauce (optional)
→ Chocolate Coating
12 -
1 ½ cups white chocolate chips
13 -
1 tbsp coconut or vegetable oil
14 -
1 cup dark or semi-sweet chocolate chips
15 -
1 tbsp coconut or vegetable oil
→ Toppings
16 -
Crushed graham cracker crumbs or holiday sprinkles
17 -
Flaky sea salt (optional)
# Steps:
01 -
Combine peanut butter, powdered sugar, and salt until smooth. Scoop into 1 teaspoon balls and freeze for 15–20 minutes. Optionally dip in caramel sauce and refreeze.
02 -
Beat cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in whipped heavy cream until light and fluffy. Chill for 10 minutes.
03 -
Mix graham-cracker crumbs, melted butter, and granulated sugar. Press about 1 teaspoon of the mixture onto parchment paper to create small bases. Freeze for 10 minutes.
04 -
Flatten 1 tablespoon of cheesecake filling in your hand, place a peanut butter ball in the center, and roll into a smooth sphere. Press each ball onto a graham base. Chill or freeze for 30–45 minutes.
05 -
Melt white chocolate chips with 1 tablespoon of oil until smooth. Dip the bottom of each ball and place back on parchment. Chill for 10 minutes to set.
06 -
Melt dark chocolate chips with 1 tablespoon of oil. Drizzle over the tops of the balls and sprinkle crushed graham cracker crumbs or holiday sprinkles. Optionally add flaky sea salt. Chill for 15 minutes to set completely.
07 -
Serve chilled or slightly softened at room temperature.
# Tips:
01 -
Keep ingredients cold for a firmer texture. Freeze between layers for neat coating. Use high-quality chocolate for a glossy finish. Store chilled or freeze up to 2 months, thaw 10 minutes before serving.