Peanut Butter Balls with a Nutella Center
These peanut butter balls are no-bake, chocolate-covered, and filled with a frozen Nutella center. You get a smooth chocolate shell, a sweet crunchy peanut butter layer, and a soft center.
My kids love helping me make these because the filling and rolling feel like a tiny candy project. We usually make a double batch because nine large peanut butter balls disappear very quickly in our house.
If you want to make the filling from scratch, use my homemade chocolate hazelnut spread. For more chocolate and peanut butter desserts, try this no-bake chocolate peanut butter lasagna, these 4-ingredient chocolate peanut butter cookies, or this chocolate peanut butter dessert collection.
A Quick Look At The Recipe
- ✅Recipe Name: Peanut Butter Balls with Nutella
- 🍽️Serves: 9 large balls
- 🔥Calories: 352
- 🥣Main Ingredients: crunchy peanut butter, powdered sugar, crushed biscuits or cornflakes, Nutella, milk or dark chocolate, coconut oil
- ⭐Why You’ll Love It: No-bake chocolate-covered peanut butter balls with a frozen Nutella center and smooth chocolate coating.
Why You’ll Love This Recipe
- The frozen Nutella center makes these more fun than classic peanut butter balls.
- No oven is needed.
- The recipe uses simple ingredients.
- The batch is easy to double.
- Crunchy peanut butter gives the filling extra texture.
- They work for make-ahead treats, parties, or holiday candy trays.
Ingredients
Crunchy peanut butter: This forms the peanut butter layer. The photographed batch uses crunchy peanut butter for extra texture. Creamy peanut butter can work, but the mixture may feel softer.
Powdered sugar: This sweetens and firms the peanut butter mixture. Keep extra nearby for lightly dusting your hands.
Crushed biscuits or cornflakes: Optional, but helpful for structure or crunch. Biscuits give a cookie-like bite, while cornflakes make the filling lighter.
Nutella: Freeze about 1 teaspoon for each center before shaping. This keeps it from leaking.
Chocolate: Use melted milk or dark chocolate for the coating.
Coconut oil: Optional, but it helps thin the chocolate if it feels too thick for dipping.
How to Make Peanut Butter Balls with Nutella
Step 1: Start with the Nutella centers. Spoon 9 small Nutella drops, about 1 teaspoon each, onto parchment paper. Freeze for 15 to 20 minutes, until firm.
Step 2: Mix the crunchy peanut butter, powdered sugar, and optional crushed biscuits or cornflakes. The mixture should be thick enough to hold around the filling. If it is sticky, chill it instead of adding more sugar.
Dust your hands lightly with powdered sugar. Flatten a portion of peanut butter mixture, add one frozen Nutella center, then wrap and seal the peanut butter around it. Check for cracks.
Step 3: Roll each one gently into a ball. Freeze the shaped balls for 2 hours so they are firm before dipping.
Step 4: Melt the chocolate. Stir in coconut oil only if the chocolate needs thinning. Dip each cold ball, let the extra chocolate drip off, and place on parchment.
Step 5: Garnish with some chopped walnuts and melted chocolate.
Step 6: Refrigerate for 15 to 20 minutes, until the chocolate is firm.
How to Keep the Nutella from Leaking
Freeze the Nutella until firm and work with only a few centers at a time. Keep the rest in the freezer. Do not overfill the balls, and fully cover each center. If the balls soften, return them to the freezer before dipping.
Tips
- Use parchment paper for freezing and setting.
- A small cookie scoop helps keep the balls even.
- Dust hands lightly with powdered sugar, but do not overdo it.
- Use a narrow, deep bowl for dipping.
- Keep the balls cold while coating them.
- Cut one finished ball in half with a warm, dry knife for the cleanest center photo.
Storage
Store these peanut butter balls in an airtight container in the refrigerator. Layer them with parchment paper so the chocolate shells do not stick together. Let them sit a few minutes before serving.
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Peanut Butter Balls with Nutella
Equipment
- Mixing Bowl
- Small spoon or piping bag
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Ingredients
Peanut butter layer
- 1 cup crunchy peanut butter [260 g]
- ¼ cup powdered sugar [30 g], plus more for dusting hands
- 2 tablespoons crushed biscuits or cornflakes [10 to 15 g], optional
Filling
- 3 tablespoons Nutella [about 55 g], divided into 9 small centers
Chocolate coating
- 1 cup milk or dark chocolate [170 g], melted
- 1 teaspoon coconut oil [5 g], optional
Instructions
- Spoon 9 small Nutella drops, about 1 teaspoon each, onto parchment paper. Freeze for 15 to 20 minutes, until firm.
- Mix the peanut butter, powdered sugar, and optional crushed biscuits or cornflakes until thick and moldable.
- Lightly dust your hands with powdered sugar. Flatten a portion of peanut butter mixture, add one frozen Nutella center, then seal the peanut butter completely around it.
- Roll into a smooth ball. Repeat with the remaining filling and peanut butter mixture.
- Freeze the shaped balls for 2 hours.
- Melt the chocolate. Stir in coconut oil if the chocolate is too thick.
- Dip each ball in chocolate, let the excess drip off, and place on parchment paper.
- Garnish with some chopped walnuts and melted chocolate.
- Refrigerate for 15 to 20 minutes, until the chocolate is firm.
Notes
- Keep Nutella centers frozen until you need them.
- If the peanut butter mixture is too sticky, chill it before shaping.
- Check each ball for cracks before dipping.
- Store refrigerated for the best texture.