Best 7 Easy Peanut Butter Graham Balls Recipes

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Peanut butter graham balls are a delightful treat that combines the irresistible flavors of peanut butter and graham crackers. These no-bake balls are incredibly easy to make, requiring only a few simple ingredients and no special equipment. They're perfect for parties, potlucks, or as a quick and satisfying snack. This recipe provides two variations: a classic peanut butter graham ball and a chocolate-dipped version for those who crave a richer, more decadent treat. Both versions are sure to satisfy your sweet tooth and leave you craving more.

Let's cook with our recipes!

PEANUT BUTTER BALLS (TRUFFLES)



Peanut Butter Balls (Truffles) image

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.

Provided by Sally

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
3 cups (360g) confectioners' sugar
three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
1 teaspoon vegetable oil
optional: sprinkles

Steps:

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
  • Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  • Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  • Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  • Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  • Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS



Peanut Butter Balls with Graham Crackers image

Classic peanut butter balls made with graham cracker and dipped in chocolate taste just like reese's peanut butter cups are an easy, no bake candy recipe that's perfect for Christmas and the holidays.

Provided by Mary

Categories     Cookies

Time 1h

Number Of Ingredients 6

1 ½ cups peanut butter (smooth)
1 cup unsalted butter (softened)
4 cups powdered sugar
1 ⅓ cups graham crackers (crushed)
2 cups semi-sweet chocolate chips ((use milk chocolate if you're going for the Reese's flavor))
2 tablespoons vegetable shortening ((coconut oil would work too, but it makes the chocolate coating a bit harder))

Steps:

  • Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
  • Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
  • In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
  • Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : ServingSize 1 peanut butter ball, Calories 286 kcal, Carbohydrate 28 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 17 mg, Sodium 88 mg, Fiber 2 g, Sugar 22 g, TransFat 1 g

PEANUT BUTTER BALLS



Peanut Butter Balls image

Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 24 balls

Number Of Ingredients 6

1 cup confectioners' sugar
1/2 cup creamy peanut butter (see Cook's Note)
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, roughly chopped

Steps:

  • Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
  • Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
  • Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

PEANUT BUTTER BALLS



Peanut Butter Balls image

The Kitchen Crew is plain nutty for these little guys! We had to hold my grandson - an Honorary Crew Member - back before he ate the whole first batch! Now that's the ultimate endorsement.

Provided by Lisa Allen

Categories     Candies

Time 1h

Number Of Ingredients 7

1 1/3 c peanut butter
1 1/3 c graham crackers, crushed
2 stick margarine or butter, melted
1 tsp pure vanilla extract
1 box powdered sugar (1 pound box)
1/3 block paraffin (it is not very much, just makes the chocolate set better, candy bars have wax in them)
12 oz bag semi-sweet chocolate chips

Steps:

  • 1. Mix peanut butter, margarine, vanilla in large bowl. Mix in graham crackers and powdered sugar with hands until stiff. Form into bite size balls.
  • 2. Melt chocolate chips and paraffin in top pot of a double boiler. (with simmering water in lowest pot) Dip peanut butter balls into melted chocolate with toothpick and put on wax paper to dry.

EASY PEANUT BUTTER BALLS



Easy Peanut Butter Balls image

Make and share this Easy Peanut Butter Balls recipe from Food.com.

Provided by Mirj2338

Categories     Candy

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

3/4 cup peanut butter, smooth
1/4 cup margarine, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
8 ounces chocolate chips

Steps:

  • In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
  • Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
  • Melt chocolate in the microwave.
  • Use 20-second zaps and mix in between each zap until smooth.
  • Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
  • Return to wax paper and refreeze.
  • Store in airtight container and serve from frozen.

Nutrition Facts : Calories 139.1, Fat 8.8, SaturatedFat 2.9, Sodium 60.4, Carbohydrate 15.1, Fiber 1, Sugar 13.2, Protein 2.4

PEANUT BUTTER BALLS II



Peanut Butter Balls II image

It is basically, just what the name implies.

Provided by Sharon Burnham

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 72

Number Of Ingredients 6

1 ½ cups peanut butter
1 cup butter
4 cups confectioners' sugar
1 ⅓ cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
  • Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

Nutrition Facts : Calories 110.6 calories, Carbohydrate 11.8 g, Cholesterol 6.8 mg, Fat 7 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 52.8 mg, Sugar 10.1 g

PEANUT BUTTER GRAHAM BALLS



Peanut Butter Graham Balls image

These candies are a holiday tradition in my family. They're delicious and fun to make - though I'd highly suggest getting kids, relatives, or friends to help with the dipping to make it go faster! Please be aware that these absolutely need to stay refrigerated, as the butterscotch makes the coating prone to melting even at room temperature. Replacing the chocolate chips with purchased couverture (check your local chocolate shop) will result in a higher quality candy with a harder, smoother coating. In that case, omit the vegetable shortening.

Provided by foxfyre

Categories     Candy

Time 1h30m

Yield 80 candies

Number Of Ingredients 10

1/2 lb butter, melted
1/2 lb graham cracker crumbs
1 cup angel flake coconut
1 cup walnuts, chopped
1 cup peanut butter
1 lb powdered sugar
1 teaspoon vanilla
1 (12 ounce) bag chocolate chips
1 (12 ounce) bag butterscotch chips
1/3 cup vegetable shortening

Steps:

  • Spread out a length of foil in your cooking area to hold candies.
  • Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter.
  • Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended.
  • Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil.
  • Refrigerate as soon as the coating has set.

Tips:

  • Use a food processor or high-powered blender to finely chop the graham crackers. This will help the balls to hold together better.
  • If the mixture is too dry, add a little more peanut butter or honey.
  • If the mixture is too wet, add a little more graham cracker crumbs.
  • Chill the balls for at least 30 minutes before serving. This will help them to firm up and hold their shape.
  • Store the balls in an airtight container in the refrigerator for up to 2 weeks.
  • For a fun twist, try rolling the balls in melted chocolate, chopped nuts, or sprinkles.

Conclusion:

Peanut Butter Graham Balls are an easy and delicious no-bake treat that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you like them plain or coated in chocolate, these balls are sure to be a hit. So next time you are looking for a quick and easy snack or dessert, give Peanut Butter Graham Balls a try. You won't be disappointed!

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