✅ Ingredients
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1 ½ cups creamy peanut butter (no-stir works best)
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½ cup unsalted butter, softened
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1 tsp vanilla extract
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3 cups powdered sweetener (use powdered erythritol or allulose for keto; powdered sugar for regular)
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2 cups milk chocolate chips (or sugar-free chocolate chips for keto)
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1 tbsp coconut oil or shortening (for smoother melting)
👩🍳 Instructions
1️⃣ Make the Filling
In a large bowl, beat together peanut butter, softened butter, and vanilla extract until smooth and creamy.
Gradually mix in the powdered sweetener one cup at a time until the mixture forms a thick dough that you can roll.
2️⃣ Shape into Balls
Scoop out about 1 tablespoon of mixture and roll into smooth balls.
Place them on a baking sheet lined with parchment paper.
Freeze for 30–45 minutes to firm up.
3️⃣ Melt the Chocolate
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 20–30 second intervals, stirring each time, until completely melted and smooth.
4️⃣ Dip and Coat
Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, letting the excess drip off.
Place them back on the parchment-lined tray.
5️⃣ Chill
Refrigerate for 30 minutes, or until chocolate is set.
🍬 Storage
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Keep refrigerated for up to 2 weeks
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Freeze in an airtight container for up to 3 months
💡 Optional Variations
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Use dark chocolate or white chocolate coating.
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Add crushed nuts or a sprinkle of sea salt on top before chilling.
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Make it keto by using sugar-free chocolate chips and powdered erythritol.
⚡ Macros (per ball, approx):
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Calories: 130
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Fat: 11g
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Protein: 4g
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Net Carbs: 2g