Description
These Peanut Butter Chocolate Footballs are a fun and festive no-bake treat perfect for game day or parties. Creamy peanut butter combined with butter and powdered sugar forms a rich, smooth filling shaped like mini footballs, dipped in dark chocolate and decorated with white chocolate laces for an impressive and delicious dessert.
Ingredients
Scale
Peanut Butter Mixture
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
Chocolate Coating
- 12 ounces dark chocolate, chopped
- Vegetable oil or coconut oil as needed (to thin the chocolate)
Decoration
- 2 ounces white chocolate or white candy melts
Instructions
- Prepare the workspace: Line a baking sheet with waxed or parchment paper and set aside to place your peanut butter footballs after shaping.
- Mix peanut butter and butter: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the creamy peanut butter and unsalted butter until fully combined and smooth.
- Add powdered sugar, salt, and vanilla: Gradually add powdered sugar, kosher salt, and vanilla extract to the peanut butter mixture. Beat thoroughly until combined. The mixture should be crumbly but hold together when squeezed; adjust by adding more peanut butter or powdered sugar if needed.
- Shape the footballs: Scoop about 2 tablespoons of the peanut butter mixture and mold each into a diamond shape resembling a football. Arrange them evenly spaced on the prepared baking sheet. Cover tightly with plastic wrap and refrigerate for about one hour until firm.
- Melt dark chocolate: Place the chopped dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between until smooth. If the melted chocolate is too thick for coating, stir in a small amount of vegetable or coconut oil to thin it to a dipping consistency.
- Dip the peanut butter footballs: Using a fork or dipping tool, submerge each peanut butter football into the melted dark chocolate, then scrape off excess chocolate by gently tapping the dipped ball against the side of the bowl. Return the coated footballs onto the parchment-lined baking sheet, making sure they do not touch.
- Set the chocolate coating: Allow the chocolate coating to harden at room temperature or refrigerate briefly until fully set.
- Melt white chocolate for decoration: Warm the white chocolate or candy melts in the microwave in 30-second bursts, stirring after each, until smooth. Transfer to a disposable piping bag or a ziplock bag and cut a very small tip at the corner for piping.
- Pipe football laces: Carefully pipe two slightly curved lines along the edges of each football. Then pipe one long line down the center with three small cross lines to mimic football laces. Avoid pressing the tip directly on the chocolate to keep the lines clean. Let the white chocolate decoration harden at room temperature or in the fridge.
- Serve and store: These peanut butter chocolate footballs are best served chilled. Store them in an airtight container in the refrigerator for up to one week.
Notes
- If the peanut butter mixture is too sticky, adding a little more powdered sugar will help firm it up.
- Using coconut oil to thin chocolate can add a slight tropical flavor, vegetable oil is more neutral.
- Allow enough time for the chocolate coatings to set properly to avoid smudging decorations.
- You can substitute chocolate types or candy melts depending on your preference for bittersweet or sweeter coating.
- These treats do not require baking or cooking but chilling is essential to achieve the right texture.
