My tips, tweaks, and how I serve them
I make sure my peanut butter mixture is chilled well before dipping; the firmer the centers, the easier they are to coat cleanly. If the chocolate starts to thicken while I’m working, I give it another quick 10–15 second burst in the microwave and stir it until it’s smooth again. For a neater look, I sometimes drizzle a second layer of chocolate over the set candies or top them with a sprinkle of crushed cereal, sea salt, or peanut bits before the coating hardens.
When I want to switch up the flavor, I use dark chocolate chips instead of semi‑sweet, stir a bit of vanilla or a pinch of salt into the peanut butter mixture, or swap some of the peanut butter for another nut butter. I’ve also rolled the chilled balls in finely chopped peanuts or sprinkles instead of dipping them for a quicker, no‑melt version.
For storage, I keep the finished peanut butter balls in an airtight container in the refrigerator, where they stay fresh for up to 2 weeks. They’re great straight from the fridge, and they also freeze well—if I freeze them, I let them sit at room temperature for a few minutes before serving so the centers soften slightly while the chocolate shell stays firm.