Grandma’s Christmas Candy (Old-Fashioned Peanut Butter Balls)
These no-bake, melt-in-your-mouth peanut butter balls coated in chocolate are a timeless holiday treat. Simple, sweet, and full of nostalgia—just like Grandma used to make.
Prep Time: 30 mins | Chill Time: 1 hour | Makes: About 36 candies
Ingredients
· 1 cup creamy peanut butter (not natural/oily style)
· ½ cup (1 stick / 115g) unsalted butter, softened
· 1 tsp vanilla extract
· ¼ tsp salt (omit if using salted butter)
· 3 ½ cups powdered sugar, sifted
· 12 oz semi-sweet chocolate chips or dipping chocolate
· 1 tbsp coconut oil or shortening (optional, for smoother chocolate)
Optional Add-ins/Toppings:
· Chopped peanuts, sprinkles, or crushed candy canes for rolling
· A splash of bourbon or ½ tsp cinnamon in the filling
Instructions
- Make the Peanut Butter Filling
· In a large bowl, using a hand mixer or sturdy spoon, cream together the peanut butter and softened butter until smooth.
· Mix in the vanilla extract and salt.
· Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. The mixture will become very stiff—it’s easiest to mix the last cup by hand.
· The dough should be smooth, slightly crumbly, but hold together when pressed.
- Shape the Balls
· Line a baking sheet with parchment paper.
· Roll the dough into 1-inch balls (about 1 tbsp each) and place them on the sheet.
· Chill in the refrigerator for at least 30 minutes (or freeze for 15 minutes) until firm.
- Dip in Chocolate
· In a microwave-safe bowl, combine chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until melted and smooth.
· Using a fork or dipping tool, dip each chilled peanut butter ball into the chocolate, letting excess drip off.
· Return to the parchment-lined sheet. If desired, immediately sprinkle with chopped peanuts or sprinkles before the chocolate sets.
- Set & Store
· Let the chocolate set at room temperature, or refrigerate for 15 minutes to speed up the process.
· Once set, store in an airtight container in a cool place.
Grandma’s Tips for Success
· Use Regular Peanut Butter: The stabilizers in regular creamy peanut butter (like Jif or Skippy) help the balls hold their shape better than natural peanut butter.
· Sift the Powdered Sugar: This prevents lumps in the filling.
· Chill Before Dipping: This keeps the balls from falling apart in the warm chocolate.
· Don’t Rush: Letting the balls chill and the chocolate set is key to perfect candies.
Storage
· Room Temperature: Store in a cool, dry place in an airtight container for up to 2 weeks.
· Refrigerate: For longer storage or in warmer climates, refrigerate for up to 3 weeks.
· Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Classic Variations
· Buckeyes: Leave a small circle of peanut butter exposed at the top to resemble buckeye nuts.
· White Chocolate Coating: Use white chocolate or almond bark instead of semi-sweet.
· Christmas Colors: Dip half in dark chocolate, half in white chocolate, and roll in red and green sprinkles.
· Graham Cracker Twist: Add ½ cup finely crushed graham crackers to the filling for extra texture.
· Espresso-Kissed: Add 1 tsp instant espresso powder to the peanut butter mixture.
The Perfect Gift
· Package in small candy cups inside a festive tin or box.
· Tie with ribbon and a handmade tag.
· Always include a note with any potential allergens (peanuts).
These little bites of peanut buttery joy are a piece of edible holiday tradition. Enjoy making—and sharing—them!