4 Ingredient Peanut Butter Balls Easy
There are moments when a very specific craving hits – something sweet, rich, and deeply satisfying that doesn’t require turning on the oven or spending an hour in the kitchen. For me, that craving is almost always answered by the glorious combination of peanut butter and chocolate. These 4 ingredient peanut butter balls are my go-to solution. They are the ultimate no-bake treat, relying on just a few store-cupboard staples to create something truly special. My kids absolutely devour these every time I make them, and their little faces lighting up is all the proof I need that this recipe is a keeper.
What I love most about them is the texture. You get the soft, slightly crumbly, sweet-and-salty peanut butter centre, which is then encased in a shell of rich, smooth chocolate that has a delightful snap when you bite into it. They look so impressive lined up on a plate, you’d never guess they come together in about 30 minutes of active time. They work beautifully for everything from an afternoon pick-me-up with a cup of tea to a homemade gift for a friend. We’ve even made batches to take to school bake sales, and the plate is always empty first.
This recipe is all about simplicity and quality. With only four ingredients, each one has a chance to shine, so we’re using good, creamy peanut butter and a lovely dark chocolate to get the best possible flavour. Let’s walk through how to create these little bites of happiness.
Recipe Overview
This recipe creates wonderfully rich and decadent peanut butter balls with a smooth, melt-in-your-mouth texture. The flavour is a classic balance of salty, nutty peanut butter and sweet, slightly bitter dark chocolate. After testing this recipe five times, I finally got the ratio of peanut butter to icing sugar just right, creating a centre that is firm enough to hold its shape but still soft and creamy when you bite into it.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Servings: Makes approx. 24 balls
- Difficulty: Easy
Why You’ll Love These 4 Ingredient Peanut Butter Balls
- Genuine Flavour: The deep, roasted flavour of the peanut butter is the star, perfectly balanced by the sweetness of the icing sugar. The dark chocolate coating adds a layer of rich, cocoa intensity that cuts through the sweetness, creating a sophisticated yet comforting taste.
- Ready in Under an Hour: With only 20 minutes of hands-on time and 30 minutes of chilling, you can have these treats ready from start to finish in less than an hour.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap dark chocolate for milk or white chocolate, use crunchy peanut butter for extra texture, or even roll the finished balls in chopped nuts or sprinkles before the chocolate sets.
- Great for Gifting: Packaged in a small box or cellophane bag with a ribbon, these make a thoughtful and delicious homemade gift for birthdays, holidays, or just as a thank you.
- Family Tested: This is one of those recipes that everyone in my family agrees on. It’s a simple, fun activity to do with children (they love rolling the balls!) and the results always get rave reviews.
Ingredients You’ll Need
As there are only four ingredients, I recommend using the best quality you can find for the most delicious outcome. For the peanut butter, I always use a smooth, commercially prepared brand like Sun-Pat or Skippy. Natural, oil-on-top peanut butters can be a bit too runny and may require more icing sugar, altering the texture.
- 250g smooth peanut butter
- 60g unsalted butter, softened to room temperature
- 200g icing sugar, sifted
- 200g good quality dark chocolate (at least 70% cocoa solids), chopped or in callet form
Sara’s Tip: If your peanut butter mixture seems a little too dry and crumbly, add another tablespoon of softened butter. If it feels too soft or sticky, add another tablespoon of sifted icing sugar until you get a firm, pliable dough.
How to Make 4 Ingredient Peanut Butter Balls
The process for making these chocolate peanut butter balls is straightforward. The most important step is chilling the peanut butter balls properly before you dip them in chocolate – this is the key to a smooth coating and a perfectly firm centre.
- Line a large baking tray or a couple of plates with baking parchment. This will prevent the balls from sticking later on.
- In a large mixing bowl, combine the 250g of smooth peanut butter and 60g of softened unsalted butter. Using an electric hand mixer or a wooden spoon, beat them together until the mixture is smooth and completely combined.
- Gradually add the 200g of sifted icing sugar to the peanut butter mixture. Mix on a low speed (or by hand) until it forms a stiff, dough-like consistency. It should be firm enough to roll but not dry or crumbly.
- Scoop out portions of the mixture using a teaspoon or a small cookie scoop for uniformity. Roll each portion between your palms to form a smooth ball, roughly 2-3cm in diameter. Place the balls on your prepared parchment-lined tray.
- Transfer the tray of peanut butter balls to the freezer for at least 30 minutes, or the refrigerator for 1 hour. They need to be very firm and cold. This is the secret to preventing them from falling apart in the warm chocolate.
- While the balls are chilling, melt the chocolate. I find that the best way to do this is using a double boiler method, or a heatproof bowl set over a saucepan of gently simmering water. For a full guide on different methods, BBC Good Food has an excellent tutorial. Stir the 200g of dark chocolate occasionally until it is smooth and completely melted. Remove from the heat.
- Remove the chilled balls from the freezer. Working one at a time, drop a ball into the melted chocolate. What works best for me is using two forks to gently roll the ball until it’s fully coated, then lifting it out and letting any excess chocolate drip off back into the bowl.
- Place the coated ball back on the parchment-lined tray. If you like, you can sprinkle a few sea salt flakes on top at this stage. Repeat with the remaining balls.
- Place the tray in the refrigerator for about 15-20 minutes, or until the chocolate shell is completely firm and set. Once set, they are ready to enjoy!
Tips From My Kitchen
- Temperature Control: The temperature of your ingredients is key. Ensure your peanut butter balls are thoroughly chilled (freezer-cold is best) before dipping. This helps the chocolate set almost instantly, giving you a neater finish and preventing a melty mess.
- The Secret Step: For a smoother, glossier chocolate coating, I learned that adding one teaspoon of coconut oil or vegetable oil to the chocolate as it melts works wonders. It thins the chocolate slightly, making it easier to work with.
- Make-Ahead: These are ideal for making in advance. You can prepare the uncoated peanut butter balls and store them in an airtight container in the freezer for up to a month. Then, just dip them in chocolate whenever you need a quick dessert.
- Storage: Store the finished 4 ingredient peanut butter balls in an airtight container in the refrigerator for up to two weeks. I find their texture is best when they’ve had about 5 minutes to sit at room temperature before serving.
Common Mistakes to Avoid
- Skipping the Chill Time: This is the most common pitfall. If you dip room-temperature peanut butter balls into warm chocolate, they will soften, lose their shape, and possibly disintegrate. A proper chill in the freezer makes them sturdy enough to handle the dipping process.
- Overheating the Chocolate: When melting chocolate, low and slow is the only way. If the chocolate gets too hot, it can seize up, becoming thick, grainy, and unusable. Never let the water in your double boiler touch the bottom of the bowl.
- Using the Wrong Peanut Butter: While the history of peanut butter is fascinating, for this recipe, modern, processed smooth peanut butter provides the best consistency. Natural peanut butters that separate can result in a greasy or overly soft mixture that is difficult to roll.
What to Serve With 4 Ingredient Peanut Butter Balls
These little treats are magnificent on their own, but they also pair wonderfully with other items. They are a delightful end to a savoury meal, such as my Lemon Garlic Chicken, offering a rich finish.
- A Glass of Cold Milk: The simple, classic pairing. The cold, creamy milk cuts through the richness of the chocolate and peanut butter perfectly.
- Fresh Berries: Serve them on a platter with fresh raspberries or sliced strawberries. The tartness of the berries provides a beautiful contrast to the sweet, nutty balls.
- Coffee or Espresso: A strong, hot coffee or an espresso is an excellent companion. The bitterness of the coffee enhances the deep cocoa notes in the dark chocolate.
Frequently Asked Questions
4 Ingredient Peanut Butter Balls
Ingredients
Method
- Line a large baking tray or a couple of plates with baking parchment. This will prevent the balls from sticking later on.
- In a large mixing bowl, combine the 250g of smooth peanut butter and 60g of softened unsalted butter. Using an electric hand mixer or a wooden spoon, beat them together until the mixture is smooth and completely combined.
- Gradually add the 200g of sifted icing sugar to the peanut butter mixture. Mix on a low speed (or by hand) until it forms a stiff, dough-like consistency. It should be firm enough to roll but not dry or crumbly.
- Scoop out portions of the mixture using a teaspoon or a small cookie scoop for uniformity. Roll each portion between your palms to form a smooth ball, roughly 2-3cm in diameter. Place the balls on your prepared parchment-lined tray.
- Transfer the tray of peanut butter balls to the freezer for at least 30 minutes, or the refrigerator for 1 hour. They need to be very firm and cold. This is the secret to preventing them from falling apart in the warm chocolate.
- While the balls are chilling, melt the chocolate. I find that the best way to do this is using a double boiler method, or a heatproof bowl set over a saucepan of gently simmering water. For a full guide on different methods, BBC Good Food has an excellent tutorial. Stir the 200g of dark chocolate occasionally until it is smooth and completely melted. Remove from the heat.
- Remove the chilled balls from the freezer. Working one at a time, drop a ball into the melted chocolate. What works best for me is using two forks to gently roll the ball until it’s fully coated, then lifting it out and letting any excess chocolate drip off back into the bowl.
- Place the coated ball back on the parchment-lined tray. If you like, you can sprinkle a few sea salt flakes on top at this stage. Repeat with the remaining balls.
- Place the tray in the refrigerator for about 15-20 minutes, or until the chocolate shell is completely firm and set. Once set, they are ready to enjoy!
Notes
I really hope you give these 4 ingredient peanut butter balls a try. They are a staple in my home for a reason, and they always get compliments whenever I share them. For another recipe that is straightforward and always a hit, take a look at my Sticky Chicken Rice Bowls. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy creating, Sara.
