Chocolate Covered Peanut Butter Footballs Recipe

Chocolate Covered Peanut Butter Footballs Recipe

Chocolate Covered Peanut Butter Footballs Recipe


So, honestly, I don’t watch sports very much. In fact, I didn’t even know who is in the running to play in the Super Bowl. I know, I’m hanging my head in shame – but before you leave in disappointment – I do love watching the Super Bowl! Even if it is just for all the yummy snack foods and (usually) funny commercials. With that said, this year I have been looking for a variety of different foods to snack on while we watch the game.

I’ve already posted my candied bacon footballs, but also wanted something a little more on the sweet side that wasn’t the usual cookies or cupcakes. Thankfully the boyfriend is only allergic to tree nuts and loves peanut butter – I always joke with him that I can deal with not cooking with tree nuts, but if he had been allergic to peanuts we might have been doomed. ;) He also isn’t much of a fan of super sweet treats, so I decided to make a play on the peanut butter cups, balls, bars and pretty much anything with chocolate covered peanut butter that he enjoys. However, if you or someone in your family is allergic to peanuts but not tree nuts, other nut butters will also work just fine in this.

I didn’t have a cookie cutter or anything to mold mine with, so some of mine look a bit more like footblobs. ;) But I think that even if yours turn out a bit more of a blob than balls, you can get the general idea once you get the white chocolate stitchings on. In fact, you could totally forgo the chocolate dip and just put on the stitchings  Whenever I make these, I always save out about a dozen because I actually rather like them without any chocolate at all – and you all know just how much of a chocolate lover I am.

This chocolate covered peanut butter footballs recipe itself is very easy to make and kids will also have fun helping. If anything, it’s just a bit time consuming, but it is so worth it!

Chocolate Covered Peanut Butter Footballs Recipe

Rating: 51

Yield: 30 - 45 + footballs, depending on size

Chocolate Covered Peanut Butter Footballs Recipe


18 ounces creamy peanut butter (I always use crunchy PB as I like the texture it adds and add about 1/2 cup more to account for the peanuts)

1 16-ounce box of confectioner's sugar (powdered sugar)

1 1/3 cups graham cracker crumbs (about 1 package - not box - of graham crackers, crushed)

1.5 sticks unsalted butter, softened

1 teaspoon vanilla extract

1/2 teaspoon sea salt (optional)

12 oz chocolate - I usually use semisweet, but these would be great with milk or dark, as well depending on what you like

White chocolate - I forgot to exactly measure how much I used, but it was probably about 3-4 oz and I had some leftover


  1. In a large bowl, combine peanut butter, confectioner's sugar, graham cracker crumbs, butter, vanilla and salt, if using.
  2. Mash together until combined, or I like to use a hand-held mixer to make it faster. I prefer a hand mixer as it allows me to have better control vs a stand mixer which tends to have part of the mixture be uncombined at the bottom.
  3. Note that mixture will appear crumbly, but you should be able to roll and mold it into balls with your hands. (See picture below.)
  4. At this point, I like to let the mixture sit for about 30 minutes to dry out a bit.
  5. Roll into desired shape - footballs in this case. I shaped my footballs my rolling about 2 teaspoons of the PB mixture, though you can use however much you want, into a ball. I then took 2 fingers and flatted the ball a bit. Then I "pinched" the two sides of the flattened ball to create a football shape. If you happen to have a small football or oval cookie cutter, you can use this to shape the mixture quicker and more easily just press the mixture into the cutter.
  6. Once you have shaped all of your footballs, set them aside while melting your chocolate, or place in a covered container or baggie in the fridge until you're ready to dip.
  7. Melt chocolate with your desired method.
  8. Dip entire football into melted chocolate and set on parchment paper to harden. There are several chocolate dipping utensils that make this easier, but I don't currently have one, so I just used a fork so the excess chocolate could drip off.
  9. While chocolate hardens, melt white chocolate.
  10. Once melted, put white chocolate into pastry bag with small tip or a small plastic baggie. If using a baggie, push chocolate to one bottom corner, twist the upper portion of the baggie to get rid of any excess air, and then snip a small portion of the bottom corner. Remember, it is a lot easier to have to cut more of the bag than to put all the chocolate into a new baggie, not that I know from experience. ;)
  11. "Ice" the stitchings onto the footballs. You can put it all the way around or do as I did and just decorate one side.
  12. Allow the chocolate to harden before serving. Store candies in air-tight containers or baggies in the fridge or at room temperature.

Will you be making this Chocolate Covered Peanut Butter Footballs Recipe for the Super Bowl?


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  1. says

    This recipe looks like a lot of fun and can be customized for each holiday/event! I just printed it off, so my kids and I can try it. Thank you for posting it.