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Chocolate and peanut butter just go together. Covered in dark chocolate, Gluten-Free Peanut Butter Balls are a holiday family favorite.

My family began making homemade chocolate Christmas candy when I was in grade school. I can remember sitting at the table with my two older brothers rolling peanut butter candy into balls. The more we rolled, the bigger the balls got. The older I get, the more I treasure special memories. I have carried this holiday tradition over to my family.

The year I got engaged to my husband, I had this beautifully wrapped plate of creamy peanut balls for my godparents sitting on the kitchen counter. I left to run an errand. Upon returning home, I found the plate empty and my fiancé’s dog, Heidi, not feeling so good. Heidi survived her over indulgence just fine but ever since then, every year when I make these delicious candies I can’t help but to remember Heidi, the canine peanut butter ball thief!

I like to give homemade Christmas gifts from my kitchen and this chocolate candy makes a great gluten-free gift idea. Throughout the year, I buy pretty plates from our local thrift store to put homemade goodies on. Wrapped in cellophane and tied with Bakers twine, they make a festive homemade gift. I hope these rich and creamy peanut butter balls will become a holiday tradition with your family!

Gluten-Free Peanut Butter Balls

Author: Bridget Towery|Baking with Bridget
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: 5-7 dozen
Category: Candy

Description

Creamy peanut butter covered in dark chocolate! This gluten-free candy recipe is divine!

Ingredients

Ingredients for Candy Centers:

2 cups peanut butter, smooth
2 sticks butter, unsalted
4 cups confectioner’s sugar

Ingredients for Chocolate Coating:

4 cups Ghirardelli chocolate chips (60% cacao)
1-2 Tablespoons coconut oil or shortening

Instructions

Melt butter in saucepan over low heat. Using a heavy mixer, mix together melted butter, peanut butter and powdered sugar in a large mixing bowl.
Roll into 1 inch balls and place on parchment-lined baking sheets. Chill for 2 hours or overnight.

For Chocolate Coating:

In a double boiler, melt chocolate chips and coconut oil or shortening. Stir until melted and smooth.
Using a candy dipping spoon, dip balls into chocolate. Let excess chocolate drip off and place on waxed paper-lined baking sheets.