Joanna Gaines Peanut Butter Balls Recipe

This Joanna Gaines Peanut Butter Balls Recipe is a no-bake holiday classic that combines creamy peanut butter with the nostalgic crunch of crisp rice cereal. Dipped in a smooth semi-sweet chocolate shell, these bite-sized treats offer the perfect sweet and salty snap for gifting or festive grazing.

Joanna Gaines Peanut Butter Balls Ingredients

The Crunchy Center:

• 2 ½ cups Creamy Peanut Butter: Avoid natural peanut butters that separate; standard creamy brands (like Jif or Skippy) provide the best structure.
• 3 cups Crisp Rice Cereal: (Rice Krispies). These add the essential airy crunch that breaks up the density of the peanut butter.
• 4 cups Confectioners’ Sugar: Powdered sugar binds the filling and creates a smooth, melt-in-your-mouth texture.
• 1/2 cup Butter: Salted or unsalted works, though salted enhances the peanut flavor.

The Chocolate Shell:

• 2 cups Semisweet Chocolate Chips: The dark sweetness balances the rich filling.
• Optional: A teaspoon of coconut oil or shortening to make the chocolate shinier and easier to dip.

How To Make Joanna Gaines Peanut Butter Balls

1. Melt the Base: In a saucepan over low heat, combine the creamy peanut butter and the butter. Stir frequently until both are completely melted and smooth. Do not let it boil; you just want a warm, liquid consistency.
2. Combine Dry Ingredients: In a very large mixing bowl, whisk together the crisp rice cereal and the confectioners’ sugar. Breaking up the sugar clumps now prevents white spots in your filling later.
3. Mix the Dough: Pour the warm melted peanut butter mixture over the dry ingredients. Stir vigorously until thoroughly blended. Texture Check: The mixture will initially look crumbly and loose, but it should hold together firmly when pressed in your hand.
4. Roll and Chill: Scoop the mixture and roll into 1-inch balls. Place them on parchment-lined cookie sheets. Cover tightly with plastic wrap and refrigerate for at least 3 hours (or overnight). This chilling step is non-negotiable; if the balls are warm, they will fall apart in the hot chocolate.
5. Melt the Chocolate: When ready to coat, set up a double boiler (a heatproof bowl set over simmering water) and melt the chocolate chips. Keep the heat on the lowest setting to maintain a fluid consistency without burning the chocolate.
6. Dip and Coat: Drop a cold peanut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Lift the ball out with the forks, tapping them against the side of the bowl to let excess chocolate drip off.
7. Set: Place the coated truffle onto a wire rack set over parchment paper (or directly onto wax paper). Repeat with remaining balls.
8. Final Chill: Return the trays to the refrigerator until the chocolate shell is completely firm and snappy.

Recipe Tips

• The Two-Fork Method: Using two forks instead of a spoon allows the excess chocolate to drain away through the tines, preventing a thick “foot” of chocolate from forming at the bottom of the ball.
• Temperature Management: Keep the peanut butter balls in the fridge and only take out a few at a time to dip. If they get to room temperature, they release oil and make the chocolate streak.
• Thinning the Chocolate: If your melting chocolate feels too thick or sludge-like, stir in 1 teaspoon of vegetable oil or coconut oil. This creates a glossier finish and a thinner, professional-looking shell.
• Sticky Hands: If the mixture is sticking to your hands while rolling, lightly dust your palms with powdered sugar.

What To Serve With Peanut Butter Balls

• Cold Milk: The classic partner for rich chocolate and peanut butter.
• Espresso: A shot of coffee cuts through the sweetness.
• Holiday Cookie Platter: Arrange these alongside sugar cookies and gingerbread men.
• Pretzels: Serve with salty pretzels for a “sweet and salty” snack mix vibe.

How To Store Peanut Butter Balls

• Refrigerate: These are best stored in an airtight container in the refrigerator for up to 2 weeks. The chocolate stays crisp and the inside stays firm.
• Room Temperature: They can sit out for serving, but if the room is warm, the chocolate may bloom or soften.
• Freeze: Freeze in layers separated by wax paper for up to 3 months. They taste incredible straight from the freezer.

Peanut Butter Balls Nutrition Facts

• Calories: 160 kcal
• Fat: 10g
• Carbohydrates: 18g
• Sugar: 14g
• Protein: 3g

Nutrition information is estimated per ball.

FAQs