Chocolate Covered Peanut Butter Footballs

4.34 from 3 votes

Chocolate Covered Peanut Butter Footballs

Chocolate Covered Peanut Butter Footballs are a fun game day treat. Creamy peanut butter shaped footballs dipped in dark chocolate and topped with white chocolate "laces", these easy footballs are the perfect tailgate dessert!

Prep Time 20

Cook Time 2

Total Time 2 20

Servings footballs

Author Melissa Williams

Ingredients

1 ½ cups creamy peanut butter
½ cup unsalted butter at room temperature
3 cups powdered sugar
1 tsp kosher salt
1 tsp vanilla extract
12 ounces dark chocolate chopped
2 ounces white chocolate or white candy melts
vegetable oil or coconut oil if needed to thin the chocolate

Instructions

Line a baking sheet with wax paper and set it aside.
In a large mixing bowl, add the peanut butter and butter and beat together until combined.
1 ½ cups creamy peanut butter, ½ cup unsalted butter
Add in the powdered sugar, salt, and vanilla. Beat until combined, scraping down the sides of the bowl as needed. The mixture may be crumbly but should hold together when pressed. If it is too crumbly, you can add some more peanut butter. If it is too liquidy, you can add some more powdered sugar.
3 cups powdered sugar, 1 tsp kosher salt, 1 tsp vanilla extract
Scoop approximately 2 tablespoons of the peanut butter mixture and form it into a football/diamond shape. Place it on the prepared baking sheet. Repeat until out of mixture then cover with plastic wrap and place in the refrigerator until firm, approximately one hour.
Once chilled, in a small microwave safe bowl, melt the dark chocolate by heating in 30 second increments. Heat, stir, heat, stir until fully melted and smooth. If too thick, you can add a bit of coconut oil or vegetable oil to thin it.
12 ounces dark chocolate, vegetable oil or coconut oil
Dip the chilled peanut butter balls into the dark chocolate, letting the excess drip off, then place back onto the baking sheet.
Let them set at room temperature, or move to the fridge to speed up the process.
To another small microwave safe bowl, melt the white chocolate in 30 second increments - heat, stir, heat, stir - until smooth. Fill a pastry bag or a zip top bag with the melted chocolate, snip the tip, then pipe the "laces" onto the footballs.
2 ounces white chocolate or white candy melts
Let set again, either at room temperature or in the fridge.

Notes

Chill between steps to make shaping easier.
Stick with regular peanut butter like Skippy or Jif for best texture and sweetness.
Avoid candy melts—real chocolate gives much better flavor.
Serve the footballs chilled for best taste and texture.
Store leftovers in an airtight container in the fridge for up to 1 week.
Freeze in a sealed bag for up to 1 month if needed.

Nutrition