Love, Pomegranate House


Chocolate Peanut Butter Balls

I already told you that my family has the best tradition of making homemade Christmas candies! And I already shared the recipe for 2 of my 3 favorite homemade candies: Nuts & Bolts Candy Clusters and Peppermint Christmas Candies. And today I am sharing the most coveted of all of the recipes… Chocolate Peanut Butter Balls.

When I started posting these candy recipes, I had comments flooding in all over Facebook from friends and family asking begging me to share the recipe for our Chocolate Peanut Butter Balls. Fear not, dear ones! I am not mean {except that I saved this one for last… mwah ha ha!}! I have the famous Chocolate Peanut Butter Ball recipe for all of you!

Chocolate Peanut Butter Balls
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 75-100 pieces
  • 8 ounces cream cheese, softened
  • 2½ tbsp butter, softened
  • 10 cups powdered sugar, divided; {equivalent to 1.25 2lb bags}
  • 16 ounce jar natural peanut butter
  • 2 bags chocolate chips
  • ⅛ slab household paraffin wax, {I use Gulf Wax found in the canning section}
  1. In a mixer, cream together cream cheese and butter until smooth.
  2. Add 1 cup of powdered sugar at a time to creamed mixture, up to 8 cups, and combine completely. Transfer fondant ball into a deep mixing bowl.
  3. With gloved hands, knead natural peanut butter into the fondant ball.
  4. If needed, knead ½ cup of powdered sugar at a time into fondant ball until it is smooth, holds its shape, but does not crumble or stick to the bowl. You may not need the full 2 extra cups to reach this consistency.
  5. Roll peanut butter fondant into balls and place on a lined baking sheet. Place full tray into freezer for 1 hour.
  6. In a double boiler, melt chocolate chips and wax until smooth.
  7. Remove baking sheet from freezer and dip balls into chocolate, one at a time, placing chocolate coated balls back on the baking sheet. If balls begin to soften from the heat of the chocolate, place them back into the freezer to harden again.
  8. When all the candies have been coated, place baking sheet back into the freezer for 30 minutes to allow the chocolate to harden.
  9. Store candies in a container in the refrigerator until ready to be served.

See the pictures below to help you figure out what I mean for some of the steps. Finding the right consistency of the fondant is key to this recipe!

Like the Peppermint Christmas Candies, this recipe is a little labor intensive but completely worth it! A few notes for you guys:

  • As I said in the instructions, you may or may not use all 10 cups of the powdered sugar. You will definitely use at least 8 cups {1 bag}. This is a rough estimate. The peanut butter candies have a higher chance of being a little crumbly. But even if they are crumbly, you can still make them! It just takes a little extra effort to roll them. I’ve made these candies for 15+ years and each year the amount of powdered sugar used is different.
  • If you don’t have a double boiler you can do what I do! Bring about 1-inch of water to a low simmer and place a non-meltable bowl on top of it. It works just as well as an acutal double boiler!
  • Don’t be afraid of the household paraffin wax used in the chocolate. I’ve done my research and many commercial chocolates as well as professional chefs use this wax in their chocolate coated candies. It helps to harden the chocolate. No worries! It is completely edible!

These peanut butter candies are TO. DIE. FOR. I have had many other peanut butter balls, but none compare to these. I think the real secret ingredient is the natural peanut butter.

Chocolate Peanut Butter Balls were always the first candy asked for and the first candy gone. In fact, we started making a double batch of peanut butter balls just to cover the demand for them!

I love all of these candies so much! And it wouldn’t be Christmas without them. Though this Christmas season, I am trying to save myself by giving a lot of them away to family and friends. 😉

What is your favorite Christmas candy? Or do you prefer cookies?

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15 thoughts on “Chocolate Peanut Butter Balls

  1. Talitha,
    The peanut butter balls are delicious! I will have to add your recipe to my collection and share these tasty treats with my family. Thank you!

  2. You ran out because I found the secret stash and raided the fridge EVERY YEAR! MUUUAHAHAHAHAHAH!.

    Thanks for sharing the recipe, darlin’. I’ll make my own from now on so I don’t have to dip into your mommy’s supply.

    PS I want to just use my bare hands and then LICK my hands when I’m done. Is that socially acceptable?

    • Great job honey, Just an added comment. The cream cheese, butter and powdered sugar makes “fondant” as Talitha said. This fondant is a great base for all kinds of candies just add flavoring. Example add raspberry extract and and you have a raspberry cream candy. Add orange, lemon, coffee/mocha extracts and you get some of the flavors in those candy boxes and you don’t have to poke the bottoms to find your favorite candy. Of course chocolate coat to make them look like those fancy candies. I have also wrapped a small amount of fondant around a maraschino cherry and chocolate coated and vwallah I have my own chocolate covered cherries. Enjoy all.

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  4. We made some peanut butter balls this Christmas but not with this recipe. My Daughter suggested that we make them with white chocolate, which I did expecting them not to be good. They were better than regular ones and my husband didn’t want to eat the plain chocolate ones after tasting the white chocolate ones. Try it and see what you think. Just thought that I would share. Happy New Year!

  5. Hi Talitha, could you please tell me what your favorite brand of natural peanut butter is that you like to use in this recipe? I want to make these (I’ve made your mint candies several time and they are always a hit!) but I’m not sure what brand to get… when I see some natural peanut butters, they look oily and I’m not sure what to get. Thanks for your help! Jodie