Next, I grab a baking sheet and line it with parchment paper or a silicone mat (easy cleanup, yay!). Using a baking scooper or just my hands, I form the dough into small balls, about tablespoon-sized, and place them on the sheet. I usually end up with around 24 balls, depending on how generous I am. Once they are all formed, I pop the sheet into the fridge for about 30 minutes to let them firm up a bit.
While the peanut butter balls chill, I melt the chocolate chips along with the coconut oil (if using) in a microwave-safe bowl. I do this in short bursts of 20-30 seconds, stirring in between, until smooth. The addition of coconut oil not only helps in achieving a silky chocolate texture but also gives it a lovely sheen that makes these treats look extra delicious.
Finally, I take the chilled peanut butter balls out of the refrigerator. One-by-one, I dip each ball into the melted chocolate, ensuring they’re completely coated. I then return them to the baking sheet and let them set. Once they’ve hardened, they’re ready to be devoured!
Pro Tips for Best Results
One tip I learned through my experiments is to use a natural peanut butter; avoid the kind with added sugar or oils. The more natural taste really shines through and complements the chocolate beautifully. I’ve tried it with both creamy and crunchy peanut butter, and both versions were delightful—but my heart leans toward creamy for this recipe.
Another personal favorite trick is to use a little bit of sea salt on top of the chocolate after dipping. The contrast between the salty topping and the sweet chocolate is just divine! I usually sprinkle a tiny pinch on each one before they set, and let me tell you, it takes these treats to another level.
Lastly, I’ve found that letting the chocolate-coated peanut butter balls sit in the fridge for a few hours or overnight allows the flavors to meld beautifully. They taste even better the next day, so if you can resist the temptation, I highly recommend waiting a bit!
Common Mistakes to Avoid
One mistake I commonly see is not letting the peanut butter balls chill properly before dipping them in chocolate. If they’re too soft, they can fall apart while you’re trying to coat them, leading to a bit of a messy situation. Trust me, chilling them for that 30 minutes makes a world of difference in handling them.
Another hiccup is not stirring the chocolate well enough when melting. If you don’t melt it in short bursts and don’t stir frequently, it can scorch and create a lumpy texture. I learned this the hard way, and it took me a few tries to perfect my melting technique.
Additionally, some folks try to skip the coconut oil, thinking they can save a few calories. While it’s not mandatory, I’ve found that it really does help to achieve that smooth, glossy finish. It also helps the chocolate harden properly, so consider it an important ingredient!
Lastly, be careful about how you store these little bites of heaven. I once stored them in a container without parchment paper and ended up with a clump of chocolatey goodness that was still delicious but not very pretty. Always make sure they’re in a single layer with parchment or wax paper between them.