Holiday Chocolate Peanut Butter Balls
These Holiday Chocolate Peanut Butter Balls recipe has been passed down through our family after being made for generations. Filled with nuts, cherries and delicious peanut butter than dipped in creamy chocolate.
Recipe type: Christmas Baking
Serves: 36
  • ½ cup of red maraschino cherries chopped small
  • ½ cup of green maraschino cherries chopped small
  • ½ cup of fresh dates chopped small then soaked in water for 10 minutes then drain (if you don't like dates eliminate them)
  • 1 cup of peanut butter * yes you can use chunky if you like
  • 1 cup chopped walnuts ( make these small so bang about if you have to in a plastic zip bag)- great way to get frustrations out.. beat your nuts!
  • 1 tablespoon pure vanilla
  • 2 cups confectioner’s sugar also known as icing sugar
  • 4 tablespoons softened butter
  • 2 boxes of semi-sweet Bakers Chocolate or Bags of Chocolate Chips
  1. Chop all of your cherries, dates and nuts into small pieces and have them ready in bowls
  2. In your mixing bowl add the peanut butter, butter, vanilla, and icing sugar and stir until combined
  3. Add the cherries, dates, walnuts and stir until combined
  4. Take the bowl of raw ingredients and pop them into the refrigerator for about an hour to harden the mix up a bit. It makes it easier to work with the batter when it's cold.
  5. On parchment-lined baking sheets start rolling small-medium sized balls uniform in shape.
  6. Don't make them too big as they are meant to be bite-size or two-bite peanut butter balls.
  7. After you have the balls rolled and on the tray put the tray into a freezer to freeze for about 1 hour.
  8. When they are frozen you are ready to dip.
  9. Take a few out of the freezer at a time so they are still frozen when we dip as it yields the best results for us.
  10. Drop one into the melted chocolate which you melt in a double boiler or in our case a metal bowl over a pot of boiling water. Use all the chocolat chips or Baker's Chocolate to melt.
  11. Lower the heat once the chocolate is melted and you can stream it off your spatula.
  12. You don't want to get any water or steam into your chocolate or you risk it seizing up.
  13. Lightly drop your peanut butter ball inside the chocolate and with your fork gently pick it up (don't stick the fork in the peanut butter ball) have the ball sit on the fork.
  14. Stick the toothpick into the top and once the toothpick is secure you can twist the peanut butter ball off with your fingers from side to side on the baking tray lined with parchment paper.
  15. Once dipped and back on the parchment paper we use a toothpick dipped in chocolate to fill in any gaps that we may have missed and the hole where the toothpick was.
  16. We freeze the peanut butter balls for about 2 hours or until solid.
  17. Take your balls out about 1 hour before serving to bring them to room temperature although we are known to pop them in our mouth straight out of the freezer.
Recipe by Canadian Budget Binder at