Martha Collison's peanut butter balls

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Martha Collison's peanut butter balls
Martha Collison's peanut butter balls
  • Makes: 20

  • Total time:

    Plus cooling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Martha Collison's peanut butter balls only require a handful of ingredients and are the perfect snack for an energy boost when you're running low on fuel. These are such a treat because they really hit the spot if you've got a sweet tooth, and they're fun and easy to make which makes them perfect for getting the kids involved in the kitchen. Do be careful though because things can get quite messy at the rolling stage! You can make these up ahead and enjoy them whenever you feel tempted - just make sure you've made enough because they're just so moreish!


  • 25g butter, softened
  • 100g smooth peanut butter
  • 25g soft light brown sugar
  • 100g icing sugar
  • 150g dark chocolate
  • 50g salted peanuts

Why not leave off the peanut coating on half, and have the other half with and that way you get a nice effect of half and half


  1. In a large bowl, beat together the butter and peanut butter until they are well combined. Stir in both the sugars until they are thoroughly incorporated and the mixture begins to clump together. It will be quite crumbly.

  2. Roll the mixture between your hands into small evenly-sized balls. Put onto a lined baking sheet and refrigerate for at least 30 minutes so they solidify completely before covering.

  3. Whilst the peanut butter balls are chilling, temper the chocolate by chopping it into small, evenly-sized pieces. Remove a third of the chocolate and put it into a separate bowl - you will add this back in later to bring down the temperature of the melted chocolate.

  4. Melt the remaining chocolate until it reaches 45C on a sugar thermometer. Stir in the chocolate you set aside earlier, until it has melted into the mixture. Adding unmelted, already tempered chocolate into melted chocolate encourages the proper fat structure to form. When there are no lumps remaining in the chocolate, check the temperature. Dark chocolate should register 32C on the thermometer. It is now ready to use.

  5. Blitz the peanuts in a food processor until they are finely ground (alternatively, chop them finely using a sharp knife).

  6. Spread the tempered chocolate on both palms of your hands then roll the chilled balls in your palms until they are completely covered with chocolate. Finally, roll them in the ground peanuts then put them onto a sheet of baking parchment to set completely before packaging up and giving as gifts (they will keep for up to a week in the fridge), or enjoying with a cup of coffee.

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