This New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! No one will even know! Cottage Cheese Cheesecake Since cottage cheese is having a moment, why…
This New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! No one will even know! Cottage Cheese Cheesecake Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband
This 4-ingredient Cherry Chocolate Bark recipe is so easy to make and customize to create your own signature version to enjoy with family and friends this holiday season.
This simple Cherry Chocolate Bark is the perfect holiday homemade gift for a chocolate lover. It’s only 4 ingredients, doesn’t require baking, and just screams Happy Holidays! Add to the list for your annual cookie baking day alongside the Gluten-Free Brownies and Soft Ginger Cookies. I dare you to eat just one piece.
With all the end-of-year gatherings my family has this year related school, sports, friends and more, this no-fail Cherry Chocolate Bark comes to the rescue. Here’s a few reasons why I love this recipe:
Don’t have to turn the oven on!No baking and you just need one measuring cup for everything.
Kid-friendly: kids can help make and eat this chocolate bark. Let them get creative in sprinkling varies goodies on top to make it their own.
Festive gift: If you want to spread a little holiday cheer, wrap up pieces of this bark in little clear baggies with cute ribbons and deliver to friends, neighbors, teachers and more.
Fast to make: you can make multiple batches of homemade chocolate bark in 1 hour and have a variety of treats to share.
Not crazy sweet: it’s as perfectly sweetened, chocolate treat you didn’t know you needed this season. A winning dessert for everyone.
Versatile: Using the melted chocolate, you can top it however you want, creating a variety of flavors and colors. I’ve got some great ideas below that you can use for inspiration.
Cherry Chocolate Bark Ingredients
My recipe has just 4 ingredients, seriously! Here’s what you need to make an epically awesome dessert:
Semi-sweet chocolate chips: I find that semi-sweet is the crowd pleaser. While adults might gravitate towards dark chocolate and kids want milk chocolate, this kind provides the best all-around flavor and sweetness level. You can use chips or chop up full bars.
Sliced almonds: This provides the perfect crunch with a bit of nuttiness. Sliced almonds also make breaking the chocolate bark into pieces easier.
Dried, tart cherries: Since the chocolate will bring a lot of sweetness, using tart cherries will bring balance. Plus, there’s just something so satisfying about pairing chocolate and cherries.
Coarse sea salt: That fancy salt someone bought you for a house warming gift, or that you got on a whim? Use that here! Flaked sea salt also works great. It’s beautiful, crunchy and brings out the other flavors beautifully.
How to Make Cherry Chocolate Bark
To make this recipe, you’ll need a rimmed baking sheet with parchment paper, a heatproof glass bowl and an offset spatula. You’ll need to melt the chocolate in a microwave or stove top.
Place a rimmed baking sheet lined with parchment in the freezer to get very cold.
Melt the chocolate: Simmer of small saucepan of water on the stove. In a heatproof glass bowl set over the simmering water, melt the chocolate chips, stirring frequently so that the bottom doesn’t burn or stick. Be careful not to let water droplets into the bowl or this will cause the chocolate to seize.
You can also use the microwave, if you wish. Heat for 30 seconds, stir, and heat for 30 more seconds. Repeat until most of the chocolate is melted.
Once most of the chocolate is melted, remove from heat. Continue to stir until the remaining pieces are melted. Avoid stirring to quickly as this will create air bubbles.
Pour the melted chocolate onto chilled parchment paper in the baking sheet and use a spatula to spread it out evenly, almost to the edges.
Immediately sprinkle the sliced almonds and dried cherries over the chocolate, followed by sprinkling the salt.
Refrigerate until firm, about 2 hours.
Helpful Tips
Chocolate chips can be swapped with milk, dark, or even white.
Almonds can be swapped for pecans, pistachios, pumpkin seeds or walnuts. Dried cherries can be swapped for dried cranberries, dried blueberries or candied ginger.
Homemade Chocolate Bark Variations
One of my favorite reasons to make homemade chocolate bark is how easy it is to change it up! I can top with whatever dried fruit I want, mix up the nuts that go on as well, or use a mixture of white and dark chocolate for some festive flare.
Here are a few combinations I love:
1 layer of dark chocolate, 1 layer of white chocolate, crushed candy canes
Semi-sweet chocolate, crunched pretzels, peanuts
Dark chocolate + crunched potato chips
Dark chocolate + semi sweet chocolate swirled together with dried blueberries and hazelnuts
Go wild and chop up your fav candy bars into the melted chocolate for a Snickers or Peanut Butter Cups bark that will be gone in minutes.
Chocolate Bark FAQs
What is in chocolate bark?
Homemade chocolate bark typically contains a base of chocolate; you can choose white, dark, semi-sweet or milk. It can be vegan or non, depending on your preference. Then you add toppings to it like sliced nuts, dried fruit, candy and more. My recipe uses semi sweet chocolate topped with sliced almonds, dried cherries and coarse sea salt.
How do you make chocolate bark?
Making chocolate bark is so easy! First, melt the chocolate either on the stove or in the microwave. Then spread it out on a parchment lined baking sheet then top with desired toppings. Refrigerate or freeze to help the whole thing set. Finally, remove and break into pieces and try not to eat it all in 1 sitting. You can also layer different kinds of chocolate or almond bark to achieve the exact look and flavor you want.
Is almond bark the same as melting chocolate?
Almond bark is a bit different than melting chocolate. Melting chocolate is real, high-quality chocolate that you melt. Almond bark is artificially flavored vegetable fat. You can use either in a chocolate bark recipe, or you can just use a real chocolate bar (or chocolate chips) for your bark. If you want a chocolate-free option, use white chocolate or almond bark as the base of your candy bark.
More Festive Homemade Desserts
My kids ask for Chocolate Chip Cookies from Thanksgiving to New Years. They’re a constant presence ion my house this time of year. I also enjoy making my soft Ginger Cookies to share with family and friends. My dad loved ginger snaps, so this recipe always reminds me of him.
If you want another easy + no-bake option, try this freezer Peanut Butter Fudge… it won’t stick around for long at any party! You can also make a batch of my fudgy Gluten-Free Brownies or Rice Krispie Treats and throw some sprinkles on top to make them even more festive and inviting.
I can’t wait for you to whip up a batch of this Chocolate Almond Bark; it is seriously easy and so delicious. How are you going to top yours? Drop and comment and let me know!
This 4-ingredient Cherry Chocolate Bark recipe is so easy to make and customize to create your own signature version to enjoy with family and friends this holiday season.
Line a rimmed baking sheet with parchment and place in the fridge or freezer to chill.
In a heatproof glass bowl set over a pan of simmering water, melt the chocolate, stirring occasionally. Be careful not to let any water get into the bowl or the chocolate will seize.
Remove the bowl from the heat when some pieces of unmelted chocolate still remain. Stir well until the remaining chocolate melts, but do not stir too vigorously or air bubbles will form.
Pour melted chocolate onto the chilled, parchment lined pan and use a thin spatula to spread it out evenly, almost to the edges. Immediately sprinkle the almonds and cherries over the chocolate, evenly covering it. Then sprinkle the salt.
Refrigerate until firm, about 2 hours.
Break bark into pieces to serve. Store in an air-tight container in the fridge.
Notes
This can be stored in the refrigerator up to 1 week.
Feel free to use whatever toppings you want over the melted chocolate. Here are a few combos you can try:
1 layer of dark chocolate, 1 layer of white chocolate, crushed candy canes
Semi-sweet chocolate, crunched pretzels, peanuts
Dark chocolate + crunched potato chips
Dark chocolate + semi sweet chocolate swirled together with dried blueberries and hazelnuts
Go wild and chop up your fav candy bars into the melted chocolate for a Snickers or Peanut Butter Cups bark that will be gone in minutes.
This can be added to a cookie tray, just let the person you are giving it to know that it is best stored in the fridge.
I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on…
I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand.
It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either.
One of the best articles I’ve read this year was How to Beat Decision Fatigue. It’s estimated we make 35,000 decisions a day, 226 of which are about food. And I can safely say that I could probably multiply that number by four or five. (Don’t even get me started on how many times I agonize over just buying a plane ticket.) All the thinking, and overthinking that we do – is it worth it?
I don’t know, but I’ve decided to do what I can to make fewer decisions in the upcoming year. This year ended with a flurry of travel on book tour. Not only was I struck by how great it was to meet many of you, but so were the people at the venues hosting my events.
During a podcast interview, I realized that I’ve been blogging for nearly twenty years. It started off as being a place to share stories and recipes, some goofy (haiku about Italian candy), to thoughts after I lost a good friend. Things have changed, such as I finally got someone to set up a printing option for recipes (thanks, Emily!), but most of the tech stuff that needs to be added, or that needs to be updated every year, sails right over my head. So I have to hunker down and figure it out.
But I consider myself fortunate. When a recipe I’m testing doesn’t work, or I make a goof in the kitchen or screw up the tech stuff, I think about how many people don’t even have food to eat or electricity. And here I am, worried about a lopsided tart crust or a missing apostrophe. So I’m ending the year being thankful for having food on my table, and to everyone in my life, including you, my readers, for sticking around.
French Toast, which the French call Pain perdu (lost bread), doesn’t involve that much decision-making. But when I got an unexpected gift of several types of panettone, I made French toast with some of my bounty. So I’m ending this year on a simpler note than I thought.
Recently heard something while idling through tv stations in a hotel room on my book tour. It was from the great Judith Sheindlin, otherwise known as Judge Judy. She was presiding over two people who had a problem with each other, which they carried over into social media. As the two people resumed bickering in front of her, she quickly cut them off (as she famously does), and said, “And I thought social media was supposed to bring people together!?” In spite of all the noise, and sometimes disagreeing, I’m glad we’re still together, after all these years.
If you don't have panettone, substitute thick slices of another egg-enriched bread, such as brioche or challah.
Course Breakfast
Servings 2servings
Ingredients
2largeeggs
6tablespoonswhole milk
1/4teaspoonvanilla extract
1/8teaspoonground cinnamon
pinch salt
4 slicespanettoneabout 1 1/4-inch (4cm) thick)
butterfor frying the French toast
Instructions
In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over the do the same to the other side of the bread.
Heat a good-sized pat of butter in a large skillet over medium heat. Add the custard-soaked slices of bread to the pan and cook until they're browned on the bottom, about a minute. Turn the slices of bread over and fry on the other side until browned on the bottom.
Notes
Serving: Serve the French toast warm from the skillet with maple syrup, agave nectar, or your favorite topping for breakfast. (Blueberry compote or sauteed apples are also nice.) A little pat of butter could also go on top as well. It can be served for dessert, as the French do, which is called pain perdu (lost bread), along with a scoop of ice cream and some caramel sauce.
These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free! To-Die-For Coconut Cookies The first time I made these meringues, I nearly inhaled them right out of the oven! A…
These Coconut Cookies are a hybrid of coconut macaroons and a meringue cookie, but with added corn flake crumbs. Delicious and gluten-free! To-Die-For Coconut Cookies The first time I made these meringues, I nearly inhaled them right out of the oven! A few of my other favorite varieties of meringue cookies include Sprinkle Dipped Meringues,
We served this dessert at our wedding over three years ago, and it’s high time to share the recipe with you! Our family has been calling this recipe “chocolate mousse” for years but it’s much closer to a French recipe called pots de crème, which translates to jars of cream.
These chocolate pots de crème are luscious, creamy, rich, and decadent. They are such fun desserts to offer at a party in individual servings. A little goes a long way, and that’s why I love them. I’d rather have a small portion of incredible dessert than a large portion of so-so dessert.
This miniature dessert comes from my husband’s Great-Aunt Betty. I wonder how many times Betty has whipped up this recipe in her vibrant 97 years. My husband’s mom makes them now, and you’re almost guaranteed to find these little treats in their freezer at any given time. We were thrilled when our wedding bakery agreed to make the family recipe to serve alongside our wedding cake!
This foolproof recipe comes together quickly in the blender—no baking, no straining, no fussing. Blend it up and chill it (you can even freeze these cups for the months ahead). I hope this recipe becomes one of your family traditions, too.
Snowman Chocolate Bark is no-bake treat, perfect for the holidays made with mini marshmallows, chocolate, pretzel sticks, and sprinkles. Snowman Chocolate Bark If you need some holiday baking ideas to give as gifts that don’t require any baking, you’ll…
Snowman Chocolate Bark is no-bake treat, perfect for the holidays made with mini marshmallows, chocolate, pretzel sticks, and sprinkles. Snowman Chocolate Bark If you need some holiday baking ideas to give as gifts that don’t require any baking, you’ll love these cute snowmen bark! They’re made with just five ingredients, including sugar-free chocolate chips, but
This white chocolate mocha cake is cozy, rich and delicious! It’s made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It’s a show stopper! It’s christmas cake day!! This white chocolate mocha cake is an actual dream. Rich and tender chocolate cake covered in cream cheese […]
This white chocolate mocha cake is cozy, rich and delicious! It’s made after your favorite coffee drink, with dark chocolate cake, coffee cream cheese frosting and white chocolate curls. It’s a show stopper!
It’s christmas cake day!!
This white chocolate mocha cake is an actual dream. Rich and tender chocolate cake covered in cream cheese espresso frosting and white chocolate curls.
The truth is that I don’t love baking. Because I hate following directions! I especially do not love baking cakes, so I like to make cakes that are easy enough for just about anyone. A cake at holiday time is so fun because it feeds a crowd and looks pretty. It can be your festive centerpiece!
I usually like to keep my christmas cake rather “christmas-y” in flavor. Of course, this isn’t a holiday specific flavor, but it’s a super popular flavor!
It’s been years since I’ve really loved a white chocolate mocha in drink form. However, it was pretty much my gateway drug into coffee! As can be expected, given that it’s like drinking a giant dessert.
I take my mom a white chocolate mocha every single week – she loves it. She had her first one probably two years ago and thinks it is the best thing ever. That was my inspiration for this cake and I find it to be super festive and cozy.
The flavors are warm, rich and decadent.
Perfect for the season.
And the best part is that I used components of some of my other favorite cakes to bring this all together.
First, I used the base of my hot cocoa cake. This is a wonderful, rich chocolate cake. The original recipe is from Ina. The crumb is lovely!
Next, the coffee cream cheese frosting from my banana sheet cake. We all know that I’m an absolute freak over cream cheese frosting. I add a few tablespoons of instant espresso powder to that and the result is incredible. You’ll want to eat it straight out of the bowl.
Finally, white chocolate shavings! Or curls. I don’t get super fancy here. I take a white chocolate lindt bar and a vegetable peeler and go to town. It’s easy. They stick right to the frosting! As long as you use a high quality white chocolate, you’ll love it.
A little sprinkle of cocoa or espresso powder on top can finish things off. (more…)
Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They’re wonderful for Passover and Christmas baking but can be enjoyed anytime. The Best Coconut M…
Made with sweetened coconut flakes, egg whites, and just a few other ingredients, these Coconut Macaroons are moist, chewy, and perfectly flavored. They’re wonderful for Passover and Christmas baking but can be enjoyed anytime. The Best Coconut Macaroons Recipe Making these coconut macaroons couldn’t be easier. You simply combine the ingredients, simmer the mixture, cool,
This gingerbread cake recipe is moist and cozy-spiced! Its rich molasses flavor tastes like a soft and fluffy version of the iconic cookie.
Here’s the perfect easy holiday dessert: try gingerbread cake! This soft, moist version of the iconic cookie is so easy to whip up: no rolling or cutting out down required! You don’t even need a mixer. Stir up the batter and bake it into this beautiful moist and spiced cake. The rich molasses flavor tastes like a soft and fluffy version of the cutout cookies, and it’s made in a big pan to feed a crowd. We became obsessed with the concept and have now perfected it into our new favorite Christmas dessert.
Why to make this gingerbread cake recipe
There are lots of gingerbread cake recipes out there: so why make this one? Here are a few things we love about the recipe:
It’s quick and easy. This recipe uses melted butter, so you don’t need stand mixer or to wait for room temperature butter. Just mix together all ingredients by hand!
It has just the right flavor without a topping. Many gingerbread cake recipes are pretty bitter on their own, intended to be served with a hard butter sauce or cream cheese frosting. This one is sweet enough so you can top it simply with either powdered sugar and/or whipped cream.
It serves a crowd. This gingerbread cake is intended for celebrations, so make it in a big 9 x 13-inch pan to serve a crowd. Plus, leftovers!
Ingredients in gingerbread cake
Gingerbread is centuries old: in fact, gingerbread cookies were sold in European markets as early as the 17th century! The hallmark flavors of this baked good are the spices ginger, cinnamon and cloves and the sweetener molasses, which adds rich, bittersweet undertones and a dark brown color.
Everyone knows gingerbread cookies, of course: but what about a soft gingerbread cake? This version tastes just like the cookie, but it’s soft, moist and fluffy. You can top it with just powdered sugar if you like, or serve with whipped cream or cream cheese frosting. Either way, you will fall for it just like we did! Here’s what you’ll need:
All purpose flour: All-purpose flour makes the backbone of this classic cake. Weigh the flour if you can for the most accurate measurement.
Baking powder, baking soda, and salt: Two leaveners make this fluffy cake rise.
Ginger, cinnamon, and cloves: The classic combination of these three spice heavy-hitters are required for this cake. Make sure the spices are fresh so they pack a flavor punch.
Molasses: Use unsulphured molasses here. We’ve adjusted the molasses flavor to make sure it’s enough to come through but not so much that it leaves a bitter aftertaste.
Boiling water: Boiling water helps to make a moist cake and help the molasses to dissolve.
Butter: Melted butter brings rich body to the cake.
Granulated sugar and brown sugar: A combination of granulated and brown sugar brings nuance in flavor and just the right sweetness.
Eggs: Eggs make a smooth batter and fluffy crumb.
Tips for making the cake
This gingerbread cake recipe is so simple, there aren’t many things to know related to technique. However, there are a few best practices to keep in mind when making it:
A 9 x 13″ pan with square edges makes the best look. We like when the pieces look nice and squared-off, and this 9 x 13″ pan does the trick.
Bake until the top is set and springs back lightly to the touch. You can use the toothpick test, but this cake is done when it’s fully set and springy to the touch in the center. If you use a toothpick to judge, it can be either clean or have a few clinging crumbs.
Allow to cool to room temperature before dusting with powdered sugar. Otherwise, the powdered sugar melts into the cake.
Toppings for gingerbread cake
This gingerbread cake recipe is unique because it’s sweet enough to enjoy without an elaborate topping. Some types of gingerbread cake are intended to be served with a hard butter sauce or cream cheese frosting to bring in the sweetness. You can do that here, but this cake can also be enjoyed simply. Here are a few of our top topping ideas:
Powdered sugar: Simply dust the entire cake with a generous helping of powdered sugar.
Whipped cream (recommended): We love this dessert with a dollop of homemade whipped cream.
Bourbon sauce: If desired, you can top with a hard sauce like this bourbon sauce. This will make the entire dessert much sweeter, so we recommend decreasing the granulated sugar in the cake to ½ cup.
Cream cheese frosting: This cream cheese frosting adds quite a bit of sweetness to the cake, but it does make a nice counterpoint to the bittersweet molasses notes in the cake.
More holiday deseserts
We love serving gingerbread cake as a Christmas dessert: it’s like an easier version of our Christmas cranberry pudding and goes over well with everyone! Here are a few more holiday desserts to enjoy:
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and kosher salt.
In a separate medium bowl, whisk together the molasses and boiling water. Whisk in the melted butter and sugar. Then whisk in the eggs and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until smooth.
Pour the batter into the prepared pan. Bake 30 to 35 minutes until the center is set and feels springy, and an inserted toothpick is clean or has moist crumbs. Allow to cool until room temperature before dusting with powdered sugar. Serve with whipped cream.
This chocolate peanut butter balls recipe is the best easy dessert! A handful of ingredients makes an irresistible treat.
Chocolate and peanut butter are one of those classic flavor combinations that will never go out of style. Here’s our one of our favorite easy treats starring these flavor besties: peanut butter balls. They’re simple to make, requiring no special equipment and under 30 minutes of your time. Whip up a batch and enjoy that crunchy chocolate coating covering an irresistibly creamy and chewy peanut butter interior. Here’s how to make this irresistibly tasty treat!
Ingredients for this peanut butter ball recipe
There’s a short ingredient list for peanut butter balls, making it a quick and easy way to a decadent treat! The recipe is similar to buckeyes, those traditional Christmas cookies with a rich peanut butter interior and crisp chocolate coating.
These peanut butter balls are rich, chocolaty, and please anyone. They also happen to be vegan, using coconut oil in the filling instead of the typical butter. If you don’t have coconut oil, you can substitute melted butter. The filling also uses pure maple syrup for a nuance in flavor, which brings in caramel and vanilla notes. Here are the ingredients you’ll need:
Creamy peanut butter: Creamy peanut butter with a drippy consistency is best; you can add a bit more oil if the dough doesn’t come to the correct texture.
Pure maple syrup: This is the key to the nuanced filling flavor! You can also use honey or agave syrup.
Refined coconut oil: Coconut oil helps add richness to the filling: use butter if you don’t have coconut oil on hand. Refined coconut oil is preferred since it has a neutral flavor (unrefined has a stronger coconut flavor).
Powdered sugar: Powdered sugar mixes with peanut butter to create a play doh like filling consistency.
Salt and vanilla extract: These two seasonings round out the rich filling flavor.
Semi sweet baking chocolate: We like 64% Guittard baking chocolate. You can also use dark chocolate for a richer, more bitter flavor.
Tips for making the filling
Peanut butter balls are simple to make: all you have to do is mix the filling ingredients together and roll them into balls. Here are a few tips for the process:
The dough should be Play Doh consistency. The consistency can vary based on the brand of peanut butter and the measurement of powdered sugar. If necessary, add a teaspoon or so more coconut oil to come to the correct consistency.
Using a food scale to weigh the dough is easiest for rolling the balls. This way, all the balls are exactly the same size. Use 15 to 16 grams per ball.
Or, use a 1 tablespoon measure. A tablespoon works if you don’t have a food scale.
Freeze the balls while melting the chocolate. They’ll become chilled in about 5 minutes while you melt the chocolate. If desired, you can also refrigerate the balls until you’re ready to coat them in chocolate, up to 2 days.
Melting chocolate for the peanut butter balls
There are a few important things to note about how to melt chocolate for these peanut butter balls! Chocolate can be temperamental, so it’s key to observe best practices when melting chocolate. Here are a few notes on this recipe:
Or, melt the chocolate on the stovetop. Fill a large saucepan halfway with water and bring to a simmer. Once the water is simmering, turn off the heat and place a large heat proof bowl over the saucepan. Add the chocolate and butter to the bowl, and stir until the chocolate is fully melted.
Don’t let any water touch the chocolate or it will seize! That means your glass measuring cup or bowl must be 100% dry before placing the chocolate chips inside. If you’re using the stovetop method, don’t let any water splash inside.
Don’t overheat the chocolate! Scorched chocolate also seizes up and can become grainy. When you’re microwaving chocolate, it’s easy to get it too hot. So you’ll need to be very careful when you’re microwaving not to go too far. Follow the instructions in the recipe below carefully.
Once the balls are covered in chocolate, refrigerate to let the balls set. The chocolate should set in about 30 minutes.
Variations and add-ins
There are so many ways you can vary these peanut butter balls! Add a few different touches to the outside, or add other flavors to the interior. Here are some ideas:
Sea salt. Sprinkle the balls with flaky sea salt before the chocolate sets.
Chocolate drizzle. Use leftover or additional chocolate to drizzle over the top with a fork.
Sprinkles. Make holiday-ready peanut butter balls by coating them in festive sprinkles.
Crushed peanuts or pistachios. Add a shower or crushed nuts to the top for a different look.
Half dip. Dip only half the peanut butter ball for a unique look.
Rice cereal. Add rice cereal to the interior to add a crunch.
Storage for peanut butter balls
Because they are covered in chocolate, it’s best to store peanut butter balls refrigerated. They store this way for up to 2 weeks. You should also be able to store them up to 3 months frozen (we have not tested this, since they get eaten much faster at our house!).
More chocolate peanut butter recipes
This peanut butter balls recipe is a delicious vegan dessert that works for anytime, from Christmas to Valentine’s Day! Here are a few more chocolate and peanut butter recipes to try:
This chocolate peanut butter balls recipe is the best easy dessert! A handful of ingredients makes an irresistible treat.
Ingredients
½ cup creamy peanut butter*
1 tablespoon pure maple syrup (or honey or agave syrup)
1 tablespoon plus ¼ teaspoon refined coconut oil**
¾ cup powdered sugar
1 pinch salt
1 teaspoon vanilla extract
3 ounces semi sweet baking chocolate (64%; we like Guittard)
Flaky sea salt, if desired
Instructions
In a medium bowl, mix the peanut butter, maple syrup, 1 tablespoon melted coconut oil, powdered sugar, salt and vanilla extract until a uniform dough forms. (If the dough is too sticky, you can add a teaspoon or so more oil to get it to come together; it should have a playdough consistency.)
Roll the peanut butter dough into 1 tablespoon sized balls (it’s easiest to weigh them, using 15 to 16 grams for each ball).
Place the balls on a parchment lined baking sheet and freeze them for at 5 minutes while you melt the chocolate.
Meanwhile, break the chocolate into pieces. Place it in a dry glass bowl or liquid measuring cup with the ¼ teaspoon coconut oil. Microwave on High power for 20 seconds, then stir. Microwave another 20 seconds, stir, and 20 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.
Use two forks to place each peanut butter ball into the chocolate, rotating it to evenly cover, then remove from the chocolate, gently shake off any excess, and place it back onto the parchment lined baking sheet. If desired, top with flaky sea salt.
Refrigerate for 30 minutes until set. Store up to 2 weeks refrigerated (or 3 months frozen).
Notes
*Double this recipe for a total of 30 peanut butter balls; click the 2x recipe button for easy doubling.
**Or, substitute melted butter and omit the ¼ teaspoon butter in the chocolate. Refined coconut oil is preferred since it has a neutral flavor (unrefined has a stronger coconut flavor).
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