No Bake Chocolate Covered Peanut Butter Balls
Try this No Bake Chocolate Covered Peanut Butter Balls recipe, or contribute your own.
Try this No Bake Chocolate Covered Peanut Butter Balls recipe, or contribute your own.
- Carbohydrate 446.242050000043 g
- Cholesterol 122.012500155467 mg
- Fat 46.477925058651 g
- Fiber 0 g
- Protein 0.482375000614638 g
- Saturated Fat 29.2409400371444 g
- Serving Size 1 1 Recipe (505g)
- Sodium 331.360000416508 mg
- Sugar 446.242050000043 g
- Trans Fat 3.21330500410578 g
- Calories 2150 calories
Step-by-step
- In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
- Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
- While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
- Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
- Store the candies in a sealed container in the refrigerator.
Confectionery stability relies entirely on lipid saturation points, where altering the ratio of solid fats to oils dictates whether a center holds its spherical shape or flattens at room temperature. Traditional commercial confections depend on hydrogenated oils to extend shelf life, yet home kitchens achieve structural integrity through rapid chilling rather than chemical stabilizers. Combining smooth peanut butter with confectioners' sugar creates a dense matrix, but introducing melted butter requires precise thermal management to prevent the sugar from dissolving into syrup. Mixing by hand imparts just enough warmth to hydrate the sugar evenly without melting the dairy solids.
Chilling the formed spheres for precisely five to seven minutes in a freezer solidifies the outer boundary just enough to prevent structural collapse during hot coating. When selecting the coating agent, chocolate almond bark utilizes vegetable fats instead of cocoa butter, bypassing the need for tempering while yielding a glossy, snap-resistant shell at room temperature. Dipping these chilled centers into chocolate heated to roughly 110 degrees Fahrenheit creates a thermal shock that sets the coating instantaneously upon contact.
Stored properly in an airtight container within the refrigerator for up to two weeks, these candies undergo a moisture migration phase where the sugar slowly absorbs residual oils from the peanut butter, yielding a fudgier texture by the second day.
