Real Recipes From Real Home Cooks ®

salted monkey balls

(1 rating)
Blue Ribbon Recipe by
Rachel Ratliff
Santa Clarita, CA

I took these to work one busy Saturday and everyone gobbled them up. I was calling them Salted Peanut Butter Banana Truffles, but that's a lot of words for some awesome lil balls and this is more fun!

Blue Ribbon Recipe

Your friends and family are going to gobble these little balls up. The soft peanut butter and banana filling is the perfect match for the salted chocolate outer shell. These are so good!

— The Test Kitchen @kitchencrew
(1 rating)
yield 40 balls
prep time 20 Min
method No-Cook or Other

Ingredients For salted monkey balls

  • 2 lg
    bananas, mashed (I like frozen)
  • 2 c
    peanut butter
  • 2 c
    powdered sugar
  • 1/2 pkg
    chocolate almond bark
  • kosher salt

How To Make salted monkey balls

  • Bananas, powdered sugar, and peanut butter combined in a mixer.
    in a stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky.
  • Balls scooped and placed on a parchment paper-lined baking sheet.
    Using a small (1oz) cookie scoop, scoop balls. Place 1 inch apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly.
  • Monkey balls ready to freeze.
    Freeze for 2-3 hrs.
  • Reshaping the balls.
    Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs. Balls must be completely frozen before dipping. If not, they'll melt in the chocolate and leave bits ruining the smooth finish of the chocolate.
  • Melting chocolate in a double boiler.
    Melt chocolate in double boiler.
  • Dipping the frozen ball into the melted chocolate.
    Work quickly and in small batches. Leave most balls in the freezer until ready for them. Use a toothpick to gently pick one ball and dip into chocolate. Use a spoon to cover the top. Gently jiggle the ball to assist excess chocolate to drip off. (Too much and it'll pool below the ball.) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball.
  • Pulling the toothpick out of the monkey ball.
    Back to the ball before, gently twist the toothpick out.
  • Getting ready to seal the hole from the toothpick.
    With the clean end of a toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like.
  • Balls completely coated and sprinkled with salt.
    Note: If you don't seal it, the filling with "worm" its way out. Repeat steps 6-8 until all balls are coated.
  • Balls placed in a resealable container.
    Once the chocolate is set, transfer balls into a sealable container. Place in fridge for 2-3 hrs.