Chocolate-coated Peanut Butter Balls

Chocolate-covered Peanut Butter Balls

It is absolutely not possible to make enough Chocolate-coated Peanut Butter Balls.

This year I made a huge batch. They were spread out in an elaborate display of excess and my son says, “Is that all you’re making?”

You should see the level of stress on my kids’ faces when I start to bag some up to share with friends and teachers. I had to promise to make another batch before Christmas. I wonder if they’ll be willing to share with Santa?

My mother-in-law gave me this recipe back in my newly-married days. She claimed that the graham crackers and the chocolate almond bark were the keys. She was so right. They truly couldn’t be any better.

One tip: Get your chocolate almond bark as soon as it hits the stores. I usually start seeing it in mid-November. Some stores only stock it for the holidays and they don’t stock enough.

My Christmas goodie collection of Dark Chocolate Peppermint Fudge, Chocolate-covered Peanut Butter Balls, Bourbon Balls and Reindeer Munch.

Ingredients List

  • 1 cup peanut butter
  • 1/2 cup butter, softenend
  • 2 cups powdered sugar
  • 1 cup graham cracker crumbs (I use the food processor for this)
  • 1 package chocolate almond bark


In a large bowl stir (or use hands like I do) together peanut butter, butter, sugar and graham cracker crumbs with hands until thoroughly combined.

Shape mixture into 1-inch balls and place on sheets of wax paper. Let stand for 20 minutes to set and dry out a little.

Melt almond bark according to package directions. Cool slightly.

Dip balls into chocolate coating. I like to use a two-prong plastic dipping fork and place back on wax paper and let stand until coating is dry. Store in air-tight containers.