Reese’s Copycat Peanut Butter Balls

What better way to show some love this Valentine’s then by giving (sharing 😉 ) delicious homemade chocolates? Check out these Homemade Peppermint Patties or scrumptious Almond Butter Truffles too?  This Reese’s Copycat Peanut Butter Balls recipe will be perfect for the Reese’s lovers in your life.  These little morsels of sweetness have an amazing peanut butter center and are packaged in a thin chocolate-y coating.  They are so quick & easy to make (no-bake style) and are sure to spread the love, because a batch of these babies makes over 100 chocolate balls.

As you may already know from a few of my prior posts, my family makes homemade and hand-dipped chocolates every year.  Usually around the holidays.  Time crept up on me and before I know it, the holidays were over and I hadn’t shared this recipe.  No worries though because what better holiday to share this peanut butter lovers dream then around the holiday of love, Valentine’s Day. So, that’s just what I’m doing.

Growing up, my mom and aunt would make a similar version of this delicious peanut butter center they would hand dip around the holidays.  This kind has always been a favorite and is one of the first to go.  I’ve tried many recipes that are similar with variations like graham crackers, Rice Krispies or other additives to give it a crunch.  This recipe is, hands down, still my favorite.  My secret…  ground dry roasted peanuts.  It makes all the difference. Really!

The ingredients are so simple.   I took pictures of a double batch I made so it looks like a TON because it was.  The recipe below will be for half this.

First, mix the butter and creamy peanut butter together.  Make sure you are using creamy and not crunchy.  The peanut chunks in crunchy peanut butter are too big (at least in my opinion).  Once the butters are mixed add the ground peanuts.  I like to use my blender or a food processor to finely chop the dry roasted peanuts (make sure they are dry roasted otherwise you’ll end up with a glob of homemade chunky peanut butter rather than finely chopped peanuts).   The little bits of peanuts are what make this recipe so amazing.  It gives these an extra peanut-y flavor and nice crunchy texture.

Once the peanuts are all mixed in, add the powdered sugar a little at a time until the peanut butter mixture turns into a dough.  It shouldn’t be sticky to the touch.  If it is, add a bit more powdered sugar.

Once all the powdered sugar is mixed in and the dough has formed it’s ready to be balled.

I like my chocolates to be bite sized, not two- or three-biters.  The smallest scoop I’ve been able to find is 0.25 fl/oz with equals about 1 1/2 teaspoons.  I fill the scoop not quite full to make the ball about a teaspoon big.  If made to be a teaspoon big, this recipe will make around a 100 balls, give or take.  If you don’t have a scoop or would like to roll and cut them yourself, you can.  Take 1/4 of the dough and roll into a 1/2-3/4 inch log (like a snake).  Cut into 1/2-3/4 inch pieces. Roll until smooth.

Once the balls are rolled, chill for 1-2 hours.  This will help the chocolate coating set and harden more quickly.  Dip each ball into melted chocolate and set on clean waxed paper or parchment paper to cool.  Make sure the peanut butter center is completely covered or it will weep.  Oils from the center will leak out.  This doesn’t effect the flavor but makes them look not as pretty or appetizing.

That’s it. You are officially a Chocolatier in my books!

Here’s the full printable recipe:

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Reese's Copycat Peanut Butter Center

Reese's Copycat Peanut Butter Balls are little morsels of sweet Reese's like peanut butter center covered in a thin chocolate-y coating.

Prep Time 20 minutes

Total Time 20 minutes

Servings 100 teaspoon sized balls

Author Rachel

Ingredients

• 1 cup butter softened
• 2 cups creamy peanut butter
• 1 1/2 cups dry roasted peanuts ground/finely chopped
• 1 1/2 lbs powdered sugar

Instructions

1. Mix butter and peanut butter until combined.
2. Mix in ground peanuts.

3. Add enough powdered sugar to form a dough (non-sticky to the touch). Add additional powdered sugar if needed.

4. Form into teaspoon size balls using a scoop or forming into a "snake" and cutting.
5. Chill 1-2 hours (this will help chocolate harden quicker).
6. Dip chilled balls in chocolate and place on waxed paper or parchment paper to cool and set.

Recipe Notes

Only use dry roasted peanuts to grind otherwise you'll end up with homemade chunky peanut butter. Use a blender or food processor to achieve a fine chop/ground.

Do you make homemade chocolates? Here are a few more ideas we make around Christmas or special occasions.

Reese’s Copycat Peanut Butter Balls

Almond Butter Truffles

Homemade Peppermint Patties

Old English Almond Toffee

S’mores Chocolates