Chocolate-dipped peanut butter balls with creamy peanut butter fudge centers are candy perfection.
They are quick and easy to make and are a great treat to serve during the holidays or any time of year.
I grew up in Ohio and have been enjoying homemade peanut butter balls (Buckeyes) for over 50 years. They are probably the most popular Christmas candy people make here in Ohio.
Some of the peanut butter fudge balls that I have eaten over the years tasted great while others had gritty, dry, or overly sweet peanut butter fudge centers and were coated in low-quality chocolate mixed with wax.
Today, I'm going to share the very best peanut butter fudge ball recipe you will ever try.
How do I know it is the best? I had 20 people taste test 8 different versions of the recipe to find the perfect combination of ingredients.
I'll also share tips and tricks for making them look as good as they taste.
My goal in doing the taste test was to find the most universally loved, best-tasting, peanut butter fudge filling.
For the taste test, I started by making some of the most popular peanut butter ball recipes on the web. These recipes all use the traditional combination of butter, peanut butter, and powdered sugar.
I also had everyone taste the peanut butter fudge filling I use to make my artisan chocolates decorated with chocolate transfer sheets and Peanut Butter Fudge Easter Eggs, and even peanut butter fudge.
It's made using peanut butter chips, white chocolate chips, and peanut butter and I love using it to make peanut butter balls but the texture and flavor or not traditional. Delicious yes, but quite different than a traditional peanut butter ball filling.
Peanut Butter Ball Recipes Used in the Taste Test
Recipe 1
- ½ cup peanut butter
- 1 ½ cups powdered sugar
- 3 tablespoons butter, melted
Mix the ingredients together until they form a ball. Scoop and roll into balls. Chill then dip in chocolate.
Results
Tasters said this recipe had a familiar flavor, had a nice balance of sweetness and nuttiness, and had a creamy texture that wasn't too greasy or too dry. Everyone enjoyed this recipe.
Recipe 2
This is the recipe I use to make creamy peanut butter fudge, peanut butter fudge-filled rice krispie treat pinwheels, and more. It has a wonderful flavor but it is quite different than the traditional recipe.
- 4 ounces white chocolate chips
- 2 ounces peanut butter chips
- 4 ounces peanut butter
- pinch of salt
Melt the chips. Stir in the peanut butter and salt until well blended. Cover and set aside for 8 hours. Scoop, roll then dip in chocolate.
Results
Everyone agreed that this fudge had the creamiest texture of all the recipes. Tasters loved the flavor but some people missed the taste of the powdered sugar and someone even said it was too smooth and creamy and that it didn't have that peanut butter cup texture they look for in a peanut butter ball.
Recipe 3
- 6 ounces peanut butter chips
- 4 ounces peanut butter
Melt chips. Stir in the peanut butter until well blended. Cover and set aside for 8 hours. Scoop, roll then dip in chocolate.
Results
Most people thought this recipe produced a filling with a strong peanut butter flavor but almost everyone found the texture to be too dry. Half of the tasters liked this recipe while the other half did not.
Recipe 4
- ½ cup heavy whipping cream
- 8 ounces peanut butter chips
Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Pour over the peanut butter chips and let rest for 3 minutes. Use an immersion blender to blend the ingredients together. Cover and set aside for at least 4 hours. Scoop, roll, then dip in chocolate.
Results
None of the tasters liked this peanut butter truffle recipe. It had a strange, almost rubbery texture, and a bland peanut butter flavor. It was ranked in the bottom 3 by every taster.
More Peanut Butter Fudge Filling Recipes
Recipe 5
- 3 ounces peanut butter chips
- ½ cup peanut butter
- 1 cup powdered sugar
Melt the chips. Stir the peanut butter, melted chips, and powdered sugar together until well blended. Let rest for an hour. Scoop and roll into balls. Chill then dip in chocolate.
Results
The peanut butter flavor in this recipe was really pronounced and two people said it was their favorite. But a few mentioned that the texture was a bit drier than the peanut butter fudge balls made with butter. Only one taster did not like this recipe.
Recipe 6
- ½ cup peanut butter
- 4 tablespoons butter, softened
- 1 cup powdered sugar
Mix the ingredients together until they form a ball. Scoop and roll into balls. Chill then dip in chocolate.
Results
Tasters all agreed that the flavor of these fudge balls was that of a traditional candy but the texture was a problem. Most complained that the candies were too soft and some felt they were too greasy.
The texture was a huge issue when dipping these in chocolate. I've been a chocolatier for over 30 years and I was incredibly frustrated trying to get these fudge balls coated in chocolate. They wouldn't hold their shape.
I couldn't get the fudge coated perfectly in chocolate, so the overly soft filling oozed out of tiny holes and cracks in the chocolate.
Not good!
Recipe 7
- 4 ounces peanut butter chips
- ½ cup peanut butter
- ¾ cup powdered sugar
Melt the peanut butter chips then stir in the peanut butter and powdered sugar until well blended. Scoop and roll into balls. Chill then dip in chocolate.
Results
This recipe produced deliciously creamy fudge that had a wonderful peanut butter flavor, but once again, some tasters missed the buttery flavor. All of the testers said they liked this recipe but no one said it was their favorite.
Recipe 8
- 6 tablespoons butter, softened
- ½ cup peanut butter
- 2 cups powdered sugar
Mix the ingredients together until they form a ball. Scoop and roll into balls. Chill then dip in chocolate.
Results
Most of the tasters really disliked this recipe and ranked it at the bottom (16 people ranked it #7 or #8) but two people ranked it as their favorite. Tasters commented that the filling was too sweet, not peanut buttery enough, and a bit dry.
The two tasters that liked the recipe both said the filling tasted like a sugar cookie. A few commented that it tasted like chocolate-dipped buttercream frosting. That's not exactly what I want in a peanut butter ball recipe!
Which recipe won the taste test?
Recipe #1 WON!
This recipe, made with 3 tablespoons of butter (melted), ½ cup peanut butter, and 1 ½ cups powdered sugar, got the most votes for the best peanut butter ball recipe and no one ranked it in the bottom 3.
How did the tasters rank this recipe?
- 12 ranked this recipe #1
- 6 ranked this recipe #2
- 2 ranked this recipe #3
- 1 ranked this recipe #5
Notes about the winning recipe:
- This recipe contains butter so the candies should be stored in the refrigerator.
- They can be dipped in melted chocolate that has not been tempered because they will remain chilled.
- Be sure to pull them out of the refrigerator about 30 minutes before you plan to eat them so they have time to soften slightly.
- If left at room temperature for too long, they will quickly melt in your hands when you pick them up.
Recipe #2 came in second place.
Recipe number 2 came in second place. People loved the creamy texture and peanut butter flavor, but everyone agreed that it was not a traditional peanut butter ball filling.
Rankings:
- 5 ranked this recipe #1
- 11 ranked this recipe #2
- 2 ranked this recipe #3
- 1 ranked this recipe #6
- 1 ranked this recipe #7
Notes about this recipe:
- This recipe does not contain any butter, it will stay fresh at room temperature for up to two months.
- These fudge balls should be dipped in tempered pure chocolate so that the candies have a beautiful shiny coating.
- It's best to let this fudge firm up at room temperature so make it and allow it to sit overnight.
- When you scoop and roll these fudge balls, you will need to wash your hands often, as they melt slightly in warm hands.
How To Make Chocolate-Dipped Peanut Butter Balls?
you'll need:
Peanut Butter
- Peanut butter is the star of the show, so use a brand of peanut butter that you love to eat by the spoon. I use Jif.
- It's best to use creamy peanut butter that does not require you to stir in the separated oil.
Confectioners Powdered Sugar
- Confectioners sugar, also known as powdered sugar, adds sweetness and structure to the fudge filling.
- You cannot substitute granulated sugar for powdered sugar.
- When you measure the powdered sugar, scoop it using a spoon into the measuring cup, then sift it to remove the lumps.
Butter
- For the very best-tasting peanut butter fudge filling, use European-style salted butter like Kerry Gold or President Butter.
- European-style butter contains more butterfat (meaning more flavor) and less water than American-style butter.
- The salt in the butter enhances the flavor of the fudge too. If you use unsalted butter, you can add a pinch of salt to the butter before melting it.
- Melting the butter will make blending it with the peanut butter and powdered sugar easier than if the butter is just softened.
Chocolate
- Use a good quality, great-tasting, semi-sweet or bittersweet, pure chocolate to coat the fudge balls.
- I suggest using chocolate bars or chocolate callets or pistoles. If you use chocolate bars, chop the chocolate into very small pieces. It will melt more quickly and evenly.
- Normally, I would recommend dipping the fudge into tempered pure chocolate so that your candies have a beautiful shine and snap, but these fudge balls are practically impossible to dip unless they are really cold and you shouldn't dip chilled centers in tempered chocolate as they are much more likely to crack.
- Chocolate that is not tempered will remain rather soft, but you will store these candies in the refrigerator so the chocolate coating will remain hard when chilled.
- When you serve the peanut butter balls, the chocolate will soften as it sits at room temperature. If you let them sit out at room temperature for 30-60 minutes before serving, they will melt in your mouth. If they are allowed to sit for too long, they will melt in your hands.
Instructions:
Blend ingredients together.
- Stir ½ cup peanut butter, 1 ½ cups powdered sugar, and 3 tablespoons melted salted butter together using a silicone spatula or wooden spoon.
- Once the ingredients come together you can use your hands to do the final mix until it forms a ball.
Scoop and roll fudge.
- Use a 1 tablespoon scoop or measuring spoon to scoop out the peanut butter fudge filling.
- Roll the fudge into balls.
Chill
- Chill the rolled fudge balls in the refrigerator for at least 2 hours. The firmer the better! I left mine in the fridge overnight.
Melt chocolate.
- Melt 12 ounces of pure finely chopped semi-sweet chocolate using short bursts of high power in the microwave or in the top of a double boiler.
- See my chocolate-making tips page for chocolate melting instructions.
NOTE: You will not actually use all 12 ounces of the melted chocolate, but you will need to have enough in your cup or bowl to dip all of the fudge balls.
Dip fudge balls in chocolate.
I spent three days scooping, rolling, and dipping peanut butter balls in chocolate, for my taste test. In that time I found the easiest methods of dipping.
I tried dipping them using dipping tools (fork or spiral) but found the metal prongs or rings stuck to the cold fudge. I'd have to shake the fudge balls until they fell off, but that left fudge exposed.
I found it easier to dip them using a skewer or by just rolling them in chocolate in the palm of my hands.
Be sure to watch the video to see both of these dipping methods.
Dip fudge balls using skewers.
- Insert the flat end of a thin 6-inch wood skewer into a very firm (cold) fudge ball.
- Dip it into the chocolate leaving about ¼ inch area around the skewer uncoated. This will make it easy to remove the skewer later.
- Lift the fudge ball out of the chocolate and allow the excess to drip off.
- Insert the pointed end of the skewer into a thick foam block.
- Once you finish dipping all of your fudge balls chill them in the refrigerator for at least 1 hour.
Remove fudge balls from the skewers.
- Gently pull the skewer out of the fudge ball.
- Dab a small amount of chocolate over the hole.
- Set the ball on a parchment paper-lined baking sheet with the wet side down.
- Chill in the refrigerator until you are ready to serve the candies.
Note: You can use toothpicks, just be sure the fudge balls are really firm. The pointed end is more likely to punch through the fudge ball. I like inserting the flat end of a wood skewer into the fudge ball for more resistance.
Roll fudge balls in chocolate.
- Put about a tablespoon of chocolate in the palm of one hand.
- Set a chilled peanut butter fudge ball in your hand and roll until coated.
- Gently drop the coated ball on a parchment paper-lined baking sheet.
- Once the chocolate coating on the fudge balls firms up enough that you can pick them up, then repeat this process adding a second layer of chocolate.
- Chill in the refrigerator until you are ready to serve them.
Drizzle Chocolate
- If you want, you can drizzle a bit more chocolate over the peanut butter balls to make them look like they came from a candy shop.
Adding a drizzle of chocolate helps to cover up and blemishes or bumps and will make your candies look really pretty.
Video
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Printable Recipe: 4-ingredient peanut butter balls
Creamy peanut butter fudge is scooped and rolled into balls then dipped in semi-sweet chocolate. We taste-tested 8 different recipes to find the very best tasting peanut butter balls recipe and this is it!
- ½ cup peanut butter
- 1 ½ cups powdered sugar
- 3 tablespoons salted butter, melted
- 12 ounces pure semi-sweet chocolate, melted
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Spoon the peanut butter into a mixing bowl.
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Sift the powdered sugar over the peanut butter and pour the melted butter over top.
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Stir until well combined.
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Scoop out twenty 1 tablespoon-size portions of the fudge.
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Roll them into balls.
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Chill for at least 2 hours until really firm.
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Insert the flat end of a thin wooden skewer into a cold peanut butter ball.
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Dip the fudge ball into the melted chocolate leaving about a ¼ inch circle around the stick.
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Lift the fudge ball out of the chocolate and allow the excess chocolate to drip off.
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Insert the pointed end of the skewer into a block of styrofoam.
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Once you have all the fudge balls dipped in chocolate chill them in the refrigerator for 1 hour.
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Remove them from the fridge and gently pull them off the skewers.
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Spread melted chocolate over the hole and set the fudge ball wet side down on a parchment paper-lined baking sheet.
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Chill the peanut butter balls in the refrigerator for at least 30 minutes.
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Set the chocolate-coated fudge balls out at room temperature for about 30 minutes before serving.
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Alternatively, you can roll the fudge balls in melted chocolate in the palm of your hand. See the tutorial for instructions or the video for a visual view of this process.
Store these chocolates in an airtight container in the refrigerator for up to a few weeks.
- This recipe contains butter so the candies should be stored in the refrigerator.
- They can be dipped in melted chocolate that has not been tempered because they will remain chilled.
- If left at room temperature for too long, they will quickly melt in your hands when you pick them up so only pull them out of the refrigerator 30-60 minutes before eating them.
More Peanut Butter Fudge Recipe Ideas
If you like the combination of peanut butter and chocolate you might also like these other recipes...
Peanut Butter Fudge Hearts Topped with Chocolate Ganache
Chocolate Sandwich Cookies with Peanut Butter Fudge Filling
Chocolate Rice Krispie Treat Pinwheels with Peanut Butter Fudge Filling
Reese's Peanut Butter Cup Rice Krispie Treats
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Laurie Wilson
How do i get my christmas candy.
Beth
LOL! You'll have to get busy in the kitchen to make these delicious peanut butter balls. Have fun!
The Partiologist
I just love how soft and creamy they look, I can only imagine how they must taste!! YUM!
Beth
These peanut butter balls do have a really great texture. They are firm enough that they are easy to dip but soft enough to melt in your mouth. And, they are delicious!