Chocolate Peanut Butter Spider Truffles for Halloween

Get into the Halloween spirit with these delicious Chocolate Peanut Butter Spider Balls — made with just a few simple ingredients and no baking required. These sweet-and-salty bites are easy to make and a big hit with kids and adults alike.

These little spider-shaped treats combine creamy peanut butter filling with a crisp dark chocolate coating. The centers are made with oat flour, peanut butter, vanilla, and a touch of honey, then dipped in melted dark chocolate and decorated with candy eyes and pretzel pieces for legs. They’re quick to prepare, require no oven time, and make a fun activity to assemble with kids.

Why You’ll Love this Recipe

• Only a handful of ingredients and zero baking required.
• Rich, peanut-buttery centers with a chocolate shell — similar to a Reese’s-style flavor but lighter.
• Kid- and adult-approved; a great hands-on activity to make together.
• Perfectly balanced sweet and salty flavor for Halloween parties or classroom treats.

Ingredients You’ll Need

• Oat flour – acts as the binder. If you don’t have oat flour, pulse rolled oats or instant oats in a blender or food processor for about a minute until they form a fine flour.
• Peanut butter – use a creamy natural peanut butter without added sugar. You can swap in almond butter, cashew butter, or sunflower seed butter for allergies.
• Honey – adds natural sweetness. Maple syrup or another liquid sweetener can be used instead.
• Vanilla extract – for extra flavor.
• Dark chocolate chips – choose the chocolate you prefer (the original recipe uses a stevia-sweetened dark chocolate for a lower sugar option).
• Coconut oil – optional; a small amount helps the melted chocolate set into a smoother shell.
• Pretzels – broken into small pieces for spider “legs” and to add a salty crunch.
• Candy eyes – for decorating and giving the spiders a whimsical look.

How to Make Chocolate Peanut Butter Balls

1. Make the dough. In a bowl, stir together 1 cup oat flour, 1/2 cup peanut butter, 1/4 cup honey, and 1 teaspoon vanilla until smooth and evenly combined. Cover and chill for at least 30 minutes (up to an hour) so the mixture firms up and is easier to shape.
2. Form the balls. Use a small cookie scoop or a spoon to portion the chilled mixture into 1-inch balls. Place them on a parchment-lined baking sheet. This recipe yields about 18 balls.
3. Melt the chocolate. Melt 9 oz dark chocolate chips with 2 teaspoons coconut oil in a double boiler or in a heatproof bowl set over simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each.
4. Coat the balls and set. Dip each ball into the melted chocolate until fully coated. Lift with a fork or dipping tool and return to the parchment-lined sheet. Freeze for about 30 minutes until the chocolate is firm.
5. Decorate. Break pretzels into small pieces for legs (you’ll need about six pieces per ball). Transfer any leftover melted chocolate into a piping bag or small sealable bag and snip a tiny corner. Pipe a little chocolate onto the end of each pretzel piece and attach them to the sides of each ball (three on each side). Pipe a dab of chocolate to adhere two candy eyes to each spider.
6. Serve or store. Serve the spider balls right away, or keep them chilled in the fridge or freezer. They should be stored cold to prevent melting.

Tips for Success

• Any nut or seed butter will work in place of peanut butter — choose based on taste or allergy needs.
• To make oat flour at home, blend rolled oats until they reach a fine, powdery texture. Regular flour or protein powder can also work as binders if needed.
• Add mini chocolate chips or chopped nuts to the peanut butter mixture if you want extra texture.
• Using a cookie scoop ensures uniform ball size, which helps with consistent coating and chilling.
• Chill the dough before rolling and chill again after coating so the chocolate hardens fully before decorating.
• Save leftover melted chocolate in a small bag for piping to attach the pretzel legs and candy eyes — it makes assembly much easier.

Prepping and Storage

To store: Keep the spider balls in an airtight container in the refrigerator for up to one week. Line the container with parchment paper to prevent sticking.

To freeze: Arrange spider balls in a single layer in a freezer-safe container with parchment sheets between layers. They will keep up to three months. Thaw at room temperature for about an hour before serving; they defrost quickly.

Recipe Card

More No-Bake Ideas

• Dark Chocolate Almond Butter Bars
• No-Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No-Bake Almond Butter Granola Bars

More Halloween Treats

• Spooky Witch Finger Cookies
• Halloween Charcuterie Board
• Frankenstein Rice Krispie Treats
• No-Bake Chocolate Pumpkin Bars
• Healthy Pumpkin Dip

Enjoy these Chocolate Peanut Butter Spider Balls! If you make them, share your photos on social media with your favorite hashtag and let others know how they turned out — it’s always fun to see different decorating ideas.