Peanut Butter Balls

makes 16 balls

My best friend Sophie and I used to have an obsession with peanut butter balls. We would make a batch pretty much weekly and devour the entire thing within hours. They were too delicious not to! Creamy, melt in your mouth, a little bit salty, incredibly sweet, and dipped in chocolate. They were a mainstay for several years in both of our fridges. Those peanut butter balls were made with confectioners sugar and creamy peanut butter, like JIF, to make them as smooth and sweet as possible.


These are an updated ode to those peanut butter balls. I use chunky, crunchy, salted peanut butter in these balls and love to use unsweetened chocolate to balance out the sweetness of the maple syrup. If I have the time and the energy, I will blitz the oats in the food processor or blender just for a few moments until they are slightly broken up. This helps the texture of the finished product but is a completely optional step!


1 cup crunchy, salted peanut butter

1⅓ cups oats

⅓ cups nuts, chopped (I love to use macadamia nuts or walnuts)

½ cup maple syrup

⅓ chocolate chips (I use unsweetened chocolate chips)

Pinch of salt


Mix all ingredients together in a large bowl until well combined.


Form dough into golf ball sized balls and chill in the refrigerator before enjoying (this usually makes about 16 balls for me).