Peanut Butter Balls

So who doesn’t love chocolate and peanut butter??? Seriously this is one of the best combinations ever!

Every year we have peanut butter balls at Christmas time. My aunt use to make them and I can remember how I would look forward to Christmas so I could eat her peanut butter balls. I can honestly say, that my peanut butter balls are delicious, but I don’t think they beat hers!!!

These are so delicious and they just melt in your mouth. So because of that I decided I needed to try to make them a bit more healthy – low carb and low sugar! Now some people will say that peanut butter isn’t low carb. I did use really peanut butter, Jiff Creamy peanut butter, to be exact. You could always substitute for an almond butter or cashew type of peanut butter. There are so many variations out there, you just have to do what is right for you. I also used Swerve sugar, which is a sugar substitute. I really like Swerve, I don’t get a bitter after taste, like I do with some. If you didn’t want to use a sugar substitute than you could go ahead and use real sugar. Totally up to the cook or baker I should say.

Anyway, these are so incredibly delicious and easy to make. They are perfect for a quick little desert, party, or to take to a friend. These literally take no time at all. And they are fun and easy for the kids to make too.

When it comes to the chocolate that you choose to use there are many different variations that you could choose to use. I chose chocolate almond bark. I think that semi-sweet chocolate chips would work or a mixture of the almond bark and the chocolate chips. You could also use dark chocolate or again a combination. Experiment and see what tastes best to you! Everything I cook and bake this is how I approach it. Sometimes things work out really well sometimes they don’t. There have been epic fails in my kitchen before, many.


Peanut Butter Balls:


2 cups creamy peanut butter (or what ever you choose, Almond or Cashew)

3/4 cup salted butter (softened)

1/2 teaspoon vanilla extract

3 3/4 cup powdered sugar (I use Swerve)

2 packages of chocolate almond park (1 pound each)

Mix the peanut butter, butter and vanilla in a stand mixer with a beater attachment. Mix these until well combined. Add in the powdered sugar slowly in small increments. When the mixture is holding together well, like stuck to your beater, you know it’s ready to go. Remove the bowl from the mixer stand, place plastic wrap over the top and refrigerate for about 20 minutes. This allows the mixture to set up a bit and makes it easier to work with.

After 20 minutes, shape the dough into 1 inch round balls on a parchment paper lined baking sheet. Once you have shaped all you peanut butter balls, refrigerate them again for 20-30 minutes. I have also thrown them into the freezer to get them to set up really good. If you don’t refrigerate them, then they are harder to coat with chocolate.

Melt your chocolate according to package directions. I do mine in 30 second increments in the microwave. Don’t over cook it, otherwise it won’t set up.

Remove the peanut butter balls from refrigerator or freezer and begin coating them one at a time in the chocolate mixture. I use a fork for this process. I dip them in the chocolate, roll them around, and romove them with the fork. Place them onto the parchment lined baking sheet again, adds sprinkles if you choose to at this time. Once you have coated all of them refrigerate them again until you are ready to serve them.

These are a perfect little finger food to have for any party or to just make and give to a friend, just because!



A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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