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Salted Dark Chocolate Peanut Butter Balls

Decadent, creamy no-bake peanut butter truffles coated in rich dark chocolate and sprinkled with flaky sea salt.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 24 truffles
Course: Candy, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 1.5 cups creamy peanut butter standard, not natural
  • 0.5 cup unsalted butter softened
  • 2.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Chocolate Coating
  • 12 oz dark chocolate chips or chopped baking chocolate
  • 1 tbsp coconut oil optional, for smooth melting
  • 1 tbsp flaky sea salt for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Hand mixer or stand mixer
  • Microwave safe bowl or Double boiler
  • Dipping fork

Method
 

  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, beat the softened butter and creamy peanut butter together until perfectly smooth.
  3. Add the vanilla extract and salt. Gradually beat in the sifted powdered sugar until the mixture forms a thick, moldable dough.
  4. Roll the peanut butter mixture into 1-inch balls and place them on the prepared baking sheet. Freeze for 30-45 minutes until firm.
  5. In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second increments at 50% power, stirring until completely smooth.
  6. Using a fork, dip each chilled peanut butter ball into the melted chocolate, letting the excess drip off. Place back onto the parchment paper.
  7. Immediately sprinkle the top of each wet truffle with a pinch of flaky sea salt.
  8. Refrigerate the truffles for 15-20 minutes until the chocolate shell is completely hardened before serving.

Notes

Ensure you chill the peanut butter balls thoroughly before dipping; otherwise, they will melt into the warm chocolate. Store in an airtight container in the refrigerator for up to 2 weeks.