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Peanut Butter Balls

These 5-ingredient little nuggets take a while to make, but they're easy and totally worth the time investment. A family recipe, these Peanut Butter Balls are a favorite among family and friends.

Course Dessert
Cuisine American
Prep Time 1 hour
Refrigerate/Set: 4 hours
Total Time 5 hours
Servings 144 candies
Calories 118 kcal
Author Liz


  • 1 box graham crackers
  • 3 sticks unsalted butter melted
  • 18 oz. chunky peanut butter
  • 1 lb. confectioner's sugar
  • 2-3 bags of chocolate candy-melts


  1. Line two baking sheets with wax paper or parchment paper. Set aside.

  2. In a food processor, crush graham crackers until a fine powder. Transfer to a large bowl and, with a wooden spoon, stir in remaining ingredients until well-mixed.

  3. Use a small ice cream scoop or a couple of tablespoons to portion out dough. Roll into small balls - mine were walnut-sized but you can make them as big as golf balls.

  4. Refrigerate for 3 hours.
  5. Melt chocolate candy-melts in a microwave for 1 minute. Stir until smooth, microwaving t additional 15-30 intervals until candy melts are completely melted.

  6. Using a fork, dunk peanut butter balls into chocolate. Allow excess chocolate to drip back into bowl before placing peanut butter ball back on wax paper for chocolate to harden, about an hour (refrigerate again if you want).

  7. Store in an airtight container until serving.

Recipe Notes

Nutrition calculated based on 3-12 oz. bags of candy melts.