Introduction
The White Chocolate Peanut Butter Ball is a classic no-bake confectionery, often stealing the show at holiday parties and potlucks. While traditionally known as “Buckeyes” when dipped in milk or dark chocolate, this recipe offers a dreamy, decadent twist using rich white chocolate. These sweet treats require minimal effort, no oven, and deliver maximum flavor—a perfect marriage of salty, sweet, and creamy textures. They are incredibly easy to scale up for large gatherings and make fantastic homemade gifts.
Ingredients
- 1 cup (250g) Creamy Peanut Butter (use a standard, stir-free variety)
- ½ cup (115g) Unsalted Butter, softened
- 2 cups (240g) Powdered Sugar (Icing Sugar), sifted
- 1 teaspoon (5ml) Vanilla Extract
- 12 ounces (340g) High-Quality White Chocolate melting wafers or bars, finely chopped
- 1 tablespoon (15ml) Vegetable Shortening or Coconut Oil (optional, for smoother dipping)
Step-by-step Preparation
- Prepare the Peanut Butter Base: In a large mixing bowl, use an electric mixer (or stand mixer with a paddle attachment) to cream together the softened butter and peanut butter until light and fluffy. This usually takes about 2 minutes.
- Form the Dough: Gradually add the sifted powdered sugar and vanilla extract to the mixture. Mix on low speed until the ingredients are fully incorporated and a stiff, pliable dough forms. If the dough seems too sticky, add an extra tablespoon of powdered sugar.
- Roll and Chill: Use a small cookie scoop or a tablespoon measure to roll the dough into uniform 1-inch (2.5 cm) balls. Place the rolled balls onto a baking sheet lined with parchment paper. Transfer the sheet to the refrigerator and chill for a minimum of 30 minutes. Tip: Chilling is crucial; cold balls hold their shape better and prevent the chocolate coating from melting them prematurely.
- Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate and the optional shortening/coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted. Alternatively, use a double boiler over simmering water for a gentler melt.
- Dip and Set: Using a toothpick or a dipping fork, carefully immerse each chilled peanut butter ball into the melted white chocolate, ensuring it is fully coated. Gently tap the fork on the side of the bowl to remove excess chocolate. Return the coated balls to the parchment-lined baking sheet.
- Final Setting: Allow the chocolate coating to fully set at room temperature for about 1 hour, or place them back in the refrigerator for 15 minutes for a quicker set. Optional: Drizzle with dark chocolate or sprinkle with sea salt before the coating hardens.
Nutritional Information
These White Chocolate Peanut Butter Balls are designed as an indulgent treat. Each serving (approximately two small balls) contains roughly 180–220 calories, depending on the size and type of peanut butter used. They are high in saturated fat and sugar. However, they also offer a good source of protein and healthy fats from the peanut butter. Due to the high sugar content, they are best enjoyed in moderation.
Storage
Store White Chocolate Peanut Butter Balls in an airtight container. They keep well in the refrigerator for up to 2 weeks. For longer storage, they can be frozen for up to 3 months. To thaw, simply move them from the freezer to the refrigerator overnight, or allow them to sit at room temperature for about 30 minutes before serving. Do not attempt to reheat.
Conclusion
These White Chocolate Peanut Butter Balls are the ultimate easy dessert, requiring just a handful of ingredients and zero baking time. They pair beautifully with a strong cup of coffee or a chilled glass of milk. For a fun variation, try adding a tablespoon of finely chopped pretzels to the peanut butter mixture before rolling for an extra salty crunch, or substitute a third of the peanut butter with Biscoff spread for a spiced cookie flavor.