Whip up the best no-bake dessert that tastes just like Reese's Peanut Butter Cups with these decadent Chocolate Covered Peanut Butter Balls. Using just 5 ingredients, these creamy peanut butter truffles, coated in rich dark chocolate, are the perfect party treat for holidays or any special occasion.
Line a baking sheet with parchment paper. Set aside.
Add the peanut butter and softened butter to a large mixing bowl. Beat with a mixer until smooth.
Add the vanilla extract.
Gradually add the powdered sugar a little at a time, beating in between each addition, until well combined. Place the bowl in the refrigerator to chill for 20 minutes.
Once chilled, use a 1 ½ inch cookie scoop to mold into balls. Roll them in your clean hands until even and round. Place on the prepared baking sheet.
Place the baking sheet in the refrigerator to chill for another 20 minutes.
Prepare a double boiler over low heat to melt the dark chocolate melting wafers. Stir occasionally until fully melted and smooth. You can also use a microwave to melt the chocolate instead on low at 30 second intervals.
Use a fork to dip each of the chilled balls, one at a time, into the melted chocolate. Lift the ball out using the fork and tap it against the side to shake off any excess.
Place the coated ball back onto the prepared baking tray and finish coating the rest of the balls. Place the baking sheet back in the fridge so the chocolate coating can set, about 5 minutes.
Using a clean double boiler, melt the vanilla wafers and peanut butter together over low heat. Stir occasionally until fully melted.
Remove the baking sheet from the fridge. Drizzle the melted peanut butter mixture over the balls using a fork or a piping bag.
Refrigerate until ready to eat.
Notes
Refrigerate leftovers in an airtight container for up to 2 weeks. You can also freeze them for up to 3 months in a freezer-safe container.