Just LOOK at these no-bake chocolate peanut butter M&M balls
We are a little obsessed with peanut butter (scratch that, a LOT).
Which is why, when we came across this A-MAZING recipe, we knew we had to get in the kitchen pronto!
We are talking crumbly, peanut butter filling, crunchy, chunky pieces of M&Ms, all covered in lovely, lovely chocolate. How can you not want to make these?!
Chocolate Peanut Butter M&M Balls
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (185g) creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups (360g) confectioners’ sugar
- 1/2 cup (100g) mini M&M’S
- 16 ounces semi-sweet or dark chocolate, coarsely chopped
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy - about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. Using a rubber spatula (or your hands), work the M&M’s into the peanut butter dough.
- Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
- Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate. If using a microwave to melt the chocolate: place it in a medium heat-proof bowl. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove peanut butter balls from the refrigerator and dip them in the chocolate (if you have one, use a dipping tool).
- Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
- Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Now, who's heading for the kitchen right about now?!
(Recipe via Sallysbakingaddiction.com)