Made with just four ingredients, these easy No-Bake Chocolate Peanut Butter Balls are decadently smooth and satisfyingly crunchy. Surprisingly wholesome, they can be vegan and gluten-free when you choose suitable ingredients, and they require no refined sugar.
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Why we love this recipe
These chocolate-covered peanut butter balls are a quick no-bake treat made from only four ingredients and about 20 minutes of hands-on prep. They set in the fridge so you’ll need additional chilling time, but the assembly itself is fast and simple.
They’re perfect for gifting, holiday tins, dessert tables, or an indulgent afternoon snack. Peanut butter and chocolate are a classic pairing — the lightly savory peanut butter balances the rich dark chocolate for a delicious contrast.
The texture and flavour sit somewhere between energy bites and crunchy no-bake bars: smooth peanut butter blended with crushed cornflakes gives both creaminess and crunch.
Ingredients
Only four main ingredients are needed (quantities are listed in the recipe card below):
- Peanut butter – use smooth, preferably an all-natural variety without added sugar or salt so you can control the flavour.
- Dark cooking chocolate – choose proper cooking or couverture chocolate that melts and sets smoothly; eating bars or compound chocolate won’t give the same glossy shell.
- Cornflakes – finely crushed, they provide crunchy texture and are a good gluten-free substitute for biscuits if needed.
- Maple syrup – a natural liquid sweetener with a gentle flavour that binds the filling.
Optional: a pinch of sea salt and a dash of vanilla extract can enhance the taste.
Substitutions
- Maple syrup: agave or liquid honey can be used, though the flavour will vary.
- Dark chocolate: milk cooking chocolate can replace dark for a sweeter shell; still use cooking/couverture chocolate for proper melting and setting.
How to make Peanut Butter Balls in Chocolate
Assembly is straightforward and takes about 20 minutes; still, allow chilling time so the balls are firm before dipping. Follow these steps:
- Place cornflakes in a food processor and blend until very fine crumbs. Avoid large pieces so the filling is easy to shape.
- Add smooth peanut butter, maple syrup, and optional vanilla and sea salt. Blend until the mixture forms a thick paste; it may look slightly crumbly but will bind when rolled.
- Scoop portions of the mixture and roll into small balls between your palms. A small ice cream scoop helps keep sizes even.
- Place balls on a tray lined with baking paper and chill in the fridge for about 1 hour (or the freezer for 30 minutes) until very cold and firm.
- Finely chop the cooking chocolate and melt until smooth. Use a double boiler or microwave in short intervals, stirring frequently.
- Dip each cold ball into the warm melted chocolate, using a small fork to lift and tap off excess. Return them to the lined tray.
- Refrigerate until the chocolate shell is fully set, at least one hour.
Optional finish: once set, drizzle a little peanut butter over each truffle and sprinkle with crushed cornflakes for decoration.
Tips to make these truffles
- Grind cornflakes to the texture you prefer: very fine for a smooth filling or slightly coarse for extra crunch, but avoid large pieces that make rolling difficult.
- If your peanut butter is firm, warm it briefly in the microwave so it’s fluid and easy to blend.
- Dip cold, firm balls into warm chocolate to create a crisp shell that sets quickly. If balls warm up while coating, chill them briefly before continuing.
- Melt chocolate in a narrow, tall container (a measuring jug or tall glass works well) to make dipping easier.
- If chocolate thickens while you work, reheat for a few seconds so it stays fluid for a smooth coating.
- Ensure the chocolate shell is fully hardened before drizzling peanut butter or stacking the truffles.
How to properly melt Chocolate
Using cooking or couverture chocolate and melting it gently will give a smooth, glossy shell. Avoid overheating, which can make chocolate grainy.
- Double boiler: place chopped chocolate in a heatproof bowl set over (but not touching) simmering water. Stir until smooth over low heat.
- Microwave: chop the chocolate finely, heat in 30-second intervals, stirring between each until nearly melted, then stir off heat until completely smooth.
Recipe FAQ
Yes. Put the cornflakes in a sealed plastic bag and crush them with a rolling pin until the crumbs reach your desired texture, then mix by hand with the other ingredients.
Store them in an airtight container in the fridge. The chocolate will soften at room temperature, so refrigeration keeps them firm. They keep well for up to a week.
Yes. These truffles hold up well and can be prepared in advance and refrigerated until needed, for up to a week.
More Sweet Treats
- Raspberry Truffles
- Almond Flour Peanut Butter Cookies
- Choux au Craquelin (crispy cream puffs)
- Chocolate Caramel Slices
- Easy Chocolate Brownie Bites
- Almond and Raspberry Madeleines
- Nut-Free Florentine Cookies
- Banana Peanut Butter Oatmeal Cookies
- Israeli Chocolate Rugelach
Made this recipe?
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Recipe
Ingredients
- 100 gr (about 3 cups) cornflakes, gluten-free if required
- 250 gr (1 cup) smooth peanut butter
- 90 ml (1/3 cup) maple syrup
- ½ tsp vanilla extract (optional)
- pinch sea salt (optional)
- 200 gr (7 oz) dark cooking chocolate (see notes)
Instructions
- Place cornflakes in a food processor and blend to fine crumbs (or crush in a bag with a rolling pin).
- Add peanut butter, maple syrup, and optional vanilla and salt. Blend until combined into a thick paste.
- Scoop and roll the mixture into small balls. Arrange on a baking paper–lined tray and chill for at least 1 hour (or 30 minutes in the freezer) until firm.
- Chop the cooking chocolate finely and melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip each cold ball into the melted chocolate, tap off excess, and return to the tray.
- Refrigerate until the chocolate shell has fully set, about 1 hour.
- Optional: drizzle with peanut butter and sprinkle crushed cornflakes when the shells are set. Store in an airtight container in the fridge for up to a week.
Notes
(*) Use proper cooking or couverture chocolate — regular eating chocolate or compound chocolate may not set with a smooth, glossy finish.)
- Blend cornflakes to your preferred texture. Very fine for a smoother filling, slightly coarser for extra crunch. Avoid large pieces that make rolling difficult.
- Balls must be very cold and firm before dipping so the chocolate adheres and sets into a shell.
- Melt chocolate in a narrow, tall container (measuring jug or tall glass) to make dipping easier.
- If chocolate thickens while coating, reheat briefly so it stays fluid and glossy.