Peanut Butter Balls No Bake Recipe Powdered Sugar Cream Cheese Peanut Butter Balls Recipe

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Prep:
30 mins

Cook:
3 mins

Total:
33 mins

Servings:
16 servings
Nutrition Facts (per serving)
379 Calories
19g Fat
48g Carbs
6g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 16
Amount per serving
Calories 379
% Daily Value*
Total Fat 19g 25%
Saturated Fat 8g 40%
Cholesterol 19mg 6%
Sodium 177mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 7%
Total Sugars 43g
Protein 6g
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 219mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cream cheese peanut butter balls are easy truffles made with cream cheese and peanut butter and covered in melted chocolate. Try adding chopped peanuts to the filling if you like a little crunch.

Ingredients

  • 1 (8-ounce) package cream cheese, softened

  • 4 to 4 1/2 cups confectioners’ sugar

  • 1 teaspoon pure vanilla extract

  • 1 cup peanut butter, smooth or crunchy

  • 1/4 teaspoon salt

  • 12 ounces chocolate candy coating

  • 24 peanut halves, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Cream Cheese Peanut Butter Balls Recipe ingredients

    The Spruce / Eric Kleinberg


  2. Prepare a baking sheet by lining it with aluminum foil, set aside.

    aluminum foil lined baking sheet

    The Spruce / Eric Kleinberg


  3. Combine the softened cream cheese, 4 cups confectioners’ sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.

    cream cheese, powdered sugar, peanut butter, vanilla, and salt in a bowl

    The Spruce / Eric Kleinberg


  4. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the remaining 1/2 cup confectioners’ sugar and mix until it is somewhat stiff but still pliable and not dry.

    add sugar to the dough mixture in a bowl

    The Spruce / Eric Kleinberg


  5. Using a teaspoon or a candy scoop, for the candy into small balls (about 1 inch in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.

    candy balls on an aluminum foil baking sheet

    The Spruce / Eric Kleinberg


  6. Once you are ready to dip the balls, place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted and smooth.

    melted chocolate candy coating in a bowl

    The Spruce / Eric Kleinberg


  7. Dip the peanut butter balls into the melted chocolate using dipping tools or 2 forks.

    Dip the peanut butter balls into the melted chocolate

    The Spruce / Eric Kleinberg


  8. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy.

    top each candy ball with a peanut half

    The Spruce / Eric Kleinberg


  9. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

    Cream Cheese Peanut Butter Balls on a baking sheet

    The Spruce / Eric Kleinberg


Video about Peanut Butter Balls No Bake Recipe Powdered Sugar

Peanut Butter Truffles Recipe | How to Make Peanut Butter Balls

These chocolate covered peanut butter truffles are so creamy, rich and delicious! They are really easy to make. If you are looking for no-bake peanut butter dessert, you will love these peanut butter balls.

Printable Recipe: https://www.thecookingfoodie.com/recipe/Peanut-Butter-Truffles-Recipe

More Peanut Butter Recipes:
3-Ingredient Peanut Butter Cookies: http://bit.ly/PBCookiesYT
Peanut Butter Ice Cream: http://bit.ly/PBIceCreamYT
Peanut Butter Mousse: http://bit.ly/PBMousseYT
Peanut Butter Stuffed Chocolate Chip Cookies: http://bit.ly/PBStuffedCookies
Peanut Butter Cheesecake: http://bit.ly/PeanutCheesecake

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Makes about 18-20 balls
Ingredients:
1 cup (250g) Smooth peanut butter
6 tablespoons (90g) butter, softened
1¾ cups (220g) Powdered sugar
1 teaspoon Vanilla extract
8oz (225g) Dark chocolate
2 teaspoons Coconut oil

Directions:
1. In a large bowl beat peanut butter, vanilla extract and butter until incorporated and smooth. Add powdered sugar and beat until incorporated.
2. Refrigerate for 30 minutes.
3. Roll peanut butter mixture into small balls. arrange on a baking tray lined with parchment paper. Refrigerate for 1 hour.
4. Chop the chocolate, place in a heatproof bowl, add coconut oil and set the bowl over a pot with simmering water (double boiler). Let the chocolate melt completely. let cool for 5-10 minutes.
5. Dip each peanut butter ball into the melted dark chocolate, shaking gently to remove the excess and place back onto the baking tray.
6. Allow to set in the fridge for at least one hour before serving.

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