Reese’s Copycat Peanut Butter Balls Recipe

Reese’s Copycat Peanut Butter Balls Recipe

Make Reese’s Copycat Peanut Butter Balls Recipe for creamy, chocolate-coated peanut butter bites in about an hour.

Prep Time15 minutes
Cook Time50 minutes
Total Time65 minutes
Yield36

Ingredients

Instructions

Step 1: Mix the Peanut Butter Filling

Begin by combining the peanut butter, powdered sugar, and the melted butter or coconut oil in a sturdy matte grey ceramic mixing bowl. Fold and press with a flexible spatula until the mixture becomes a cohesive dough that holds together when squeezed; it should look soft, slightly dense, and just a touch matte with tiny specks of sugar peeking through. If it feels too loose, gently sprinkle in another teaspoon of powdered sugar and press again until the texture is tacky but not wet. You want a filling that compresses smoothly into a ball without leaving large streaks on your fingers — thick, pliable, and slightly grainy from the sugar.


Step 2: Shape and Chill the Balls

Scoop or roll the filling into roughly one-inch spheres using a small cookie scoop or lightly oiled hands, placing each ball on a waxed paper-lined tray. Arrange them in orderly rows with small gaps so they don't stick together; some may bear light fingerprints while others will be perfectly rounded from the scoop. Pop the tray into the refrigerator for 45 to 50 minutes so the centers firm up and the surface turns a touch matte and drier to the touch — chilled and resilient enough to hold their shape when handled for dipping.


Step 3: Melt the Chocolate

Place the chocolate chips and the tablespoon of melted butter into a clear microwave-safe glass bowl and melt gently in short bursts, stirring between each interval, or use a double boiler if you prefer. Aim for a smooth, glossy, ribboning ganache-like chocolate with no graininess: it should fall in thick ribbons from the spoon and shine under the light. Keep a small spoon or heat-safe spatula in the bowl to stir and check viscosity; the finished chocolate should be fluid enough to coat but viscous enough to cling to the peanut butter centers without pooling.


Step 4: Dip and Set

Using a fork or a dipping tool, lower each chilled peanut butter ball into the melted chocolate, lift and let excess chocolate drip back into the bowl, then place the coated truffle onto fresh waxed paper. Smooth any rough spots with the tip of a small spoon while the chocolate is still tacky. For variety, finish some with crushed graham cracker crumbs or colorful round sprinkles pressed lightly into the surface before the chocolate firms. Allow them to set at room temperature until the shell is stable, or chill briefly for a firmer snap and quicker handling.


Step 5: Store and Enjoy

Once the chocolate shells have fully set, transfer the peanut butter balls to an airtight container and store in a cool place or the refrigerator; they will keep beautifully for two to three weeks. When serving, let them sit at room temperature for a few minutes so the centers soften slightly and yield under the bite — the contrast between a glossy, crisp chocolate shell and a dense, creamy, slightly grainy peanut butter interior is the best part. Arrange on a serving plate or cooling rack just before presenting so they look freshly made.


Notes