Do I have to use a hand mixer?

No, you can use a stand mixer or just mix everything together with your hands.

Why is my peanut butter mixture not solid enough after freezing?

This could be for a variety of reasons (your freezer is a little warmer, the peanut butter was warmer, the peanut butter had more oil in it, the peanut butter was newer, etc.) . To firm the mixture up more, return it to the freezer for additional time.

Can these be stored at room temperature?

Yes, you can store these at room temperature in an airight container for up to 3 days.

Chocolate Peanut Butter Balls (Peanut-Free Option)

Name: Chocolate Peanut Butter Balls (Peanut-Free Option)
Prep time: 20 min
Cook time: 1 min
Total time: 1 h
Cuisine: American
Ingredients: ⅔ cup (171g) unsweetened peanut butter (use No-Sugar-Added SunButter or unsweetened almond butter to keep the recipe peanut-free); ¼ cup (2 oz) unsalted butter, melted; ½ cup (60g) powdered sweetener (I use powdered monk fruit sweetener); ⅔ cup (149g) sugar-free chocolate chips

Description

These Chocolate Peanut Butter Balls are simple to make, require only 4 ingredients, and can easily be made peanut-free! They can be whipped together with minimal effort and are perfect for the holiday season.

Ingredients

2/3 cup (171g) unsweetened peanut butter (use No-Sugar-Added SunButter or unsweetened almond butter to keep the recipe peanut-free)
1/4 cup (2 oz) unsalted butter, melted
1/2 cup (60g) powdered sweetener (I use powdered monk fruit sweetener)
2/3 cup (149g) sugar-free chocolate chips

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Instructions

Line a baking sheet with parchment paper.
In a mixing bowl, using an electric mixer, mix together peanut butter and melted butter. In small batches, mix in powdered sweetener. Transfer bowl to freezer to chill for 15 minutes.
After chilling, remove bowl from freezer and, using a spoon, scoop out portion of mixture, form into 1-inch balls using hands, and place atop prepared baking sheet until 16 balls are made. Transfer baking sheet to freezer to chill until balls have firmed, about 20 minutes.
With about 5 minutes left of balls chilling, melt chocolate chips in microwave in 30-second increments.
Remove baking sheet from freezer and, one by one, using a fork, carefully dip balls into melted chocolate, allow excess chocolate to drip off, then return balls to baking sheet. Optionally, use any remaining melted chocolate to drizzle atop chocolate-covered balls.
Return baking sheet to freezer to chill until chocolate has solidified, about 5 minutes.

Recipe Notes:

Room Temperature Storage: Store them in an airtight container at room temperature for up to 3 days.

Refrigerator Storage: Store them in an airtight container in the fridge for up to 1 week.

Freezer Storage: Freeze them in an airtight container for up to 3 months. Allow them to thaw in the refrigerator before enjoying.

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Description

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