Desserts – Page 3 – ANITAEXPERT

Get festive this Halloween with these tasty Chocolate Peanut Butter Spider Balls made with just 5 simple ingredients and zero baking required! The perfect sweet and salty treats that are easy to make and your kids will love!

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Halloween is right around the corner and these little chocolate peanut butter spider balls are the perfect sweet treat to get festive this holiday! Not only are they easy to make, but you only need are a few simple ingredients and there is no baking required. These balls are made with oat flour, creamy peanut butter, vanilla and sweetened with a little honey all coated in melted dark chocolate (I always use Lily’s dark chocolate chips which are naturally sweetened with stevia making the sugar content really low). Finish them off with some fun candy eyes and pretzel “legs” which gives these chocolate peanut butter balls the perfect blend of sweet and salty!

Why You’ll Love this Recipe

Only 5 simple ingredients and zero baking required!
Tastes like a Reese’s peanut butter cup that melts in your mouth, but healthier!
Kid (and adult) approved and your kids will have a blast making them with you.
Perfect sweet and salty Halloween treats for next party!

Ingredients You’ll Need

oat flour – this acts as a binder for these balls and if you don’t have any oat flour you can easily make your own by blending old fashioned oats (or instant oats) in a blender or food processor for about 60 seconds. Any type of flour should work though in this recipe!
peanut butter – I used creamy natural peanut butter without any added sugar, but you could use almond butter or any other nut butter if you prefer and SunButter is a great option if you have any nut allergies.
honey – naturally sweetens these chocolate peanut butter balls without using refined sugar, but you could also use maple syrup or other natural sweetener.
vanilla extract – boost of flavor!
chocolate chips – I used Lily’s dark chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious! You could also of course use regular chocolate chips to coat these balls, but the sugar content will be much higher.
coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste, but feel free to leave this out if you don’t have any.
pretzels – I used thin pretzels and broke off the pieces to create the “legs” on these spiders and they also added some saltiness
candy eyes – you’ll need some fun candy eyes to bring these cute little spiders to life!

How to Make Chocolate Peanut Butter Balls

Make the dough. In a small bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Roll into balls. Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30 second intervals until melted.
Coat the balls and chill. Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate has hardened and set.
Decorate! While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end. When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You’ll need 6 pretzel “legs” per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
Storing. You can either serve these immediately or store in the fridge or freezer until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Tips for Making Chocolate Peanut Butter Balls

You can easily swap out the peanut butter for any type of nut butter! Some other great options are almond butter, cashew butter and even sunflower seed butter if you have a nut allergy.
If you don’t have oat flour, you can easily make your own by blending old fashioned rolled oats (or instant oats) in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour. Any type of flour or even protein powder should work in this recipe to bind the balls.
You can throw in some mini chocolate chips or chopped nuts to the peanut butter mixture to add some texture and crunch to these balls.
Use a small cookie scoop to scoop out the peanut butter balls as this ensures they are all the same size.
Make sure to chill the dough for at least 30 minutes to an hour as this makes the dough easier to roll into balls and won’t be as soft. You’ll also want to chill the balls after dipping them in chocolate so that they can set and harden before decorating.
Don’t toss out the leftover chocolate after coating the peanut butter balls! Pour the rest into a plastic baggy or piping bag, snip off a tiny corner on the end, and we will use the remaining melted chocolate to glue on the candy eyeballs and pretzel “legs”.

Prepping and Storage

To Store: These chocolate peanut butter balls should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the fridge, but will last longer in the freezer! I like to line the container I’m storing them in with some parchment paper so the balls don’t stick.

To Freeze: I also recommend storing these spider balls in the freezer and they will last up to 3 months. These balls thaw out quickly when you remove them from the freezer and should be ready to enjoy in an hour or so.

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Chocolate Peanut Butter Spider Balls

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Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Spider Balls, Halloween

Prep Time 30

Total Time 2

Servings Servings

Calories 140kcal

Ingredients

1 cup oat flour
1/2 cup peanut butter
1/4 cup honey
1 teaspoon vanilla extract
9 oz dark chocolate chips I used Lily's chocolate chips
2 teaspoons coconut oil
30-36 thin pretzels broken into pieces for “legs”
36 candy eyeballs

Instructions

In a small bowl, combine oat flour, peanut butter, honey and vanilla, mixing well with a spatula until all combined and the dough is smooth. Cover and chill the dough in the fridge for at least 30 minutes or up to an hour as this will firm up the dough and make it easier to roll the balls.
Using a small cookie scoop, roll the peanut butter mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 18 balls.
Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir with a spatula until nice and smooth. You could also melt the chocolate in the microwave at 30 second intervals, stirring each time until melted.
Dip each ball into the chocolate, making sure it is completely coated, and lift the balls out using a dipping fork (or regular fork) and place them back on the cookie sheet lined with parchment paper. Once all the peanut butter balls are coated in chocolate, please them in the freezer for about 30 minutes until chocolate is set and hardened.
While the chocolate balls are setting, break apart the pretzels into smaller pieces to create the spider legs (you’ll need about 108 pieces). Pour the leftover chocolate into a piping bag or Ziplock baggy and snip off a tiny corner on the end.
When ready to decorate, pipe the chocolate onto the end of each pretzel piece and glue them onto the balls. You'll need 6 pretzel "legs" per ball (3 on each side) and you will also pipe the chocolate onto the candy eyes to stick those on as well.
You can either serve these immediately or store them in the fridge until ready to enjoy as these chocolate peanut butter balls need to be kept cold as they will get really soft and melty.

Nutrition

The post Chocolate Peanut Butter Spider Balls appeared first on Eat Yourself Skinny.

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