No oven, no baking, and no special equipment: this moose farts recipe is a peanut butter, butter, and oat mixture rolled into bite-sized balls and dipped in chocolate. They are sweet, a little chewy, and very hard to stop eating. The name gets a smile every time, and the treats are even better, so here is how to make them, how to dip them cleanly, and how to keep them.
Okay, About That Name
The name is a joke. There is no documented origin, but it is generally explained as a cheeky nickname for small, round, dark chocolate balls, and it stuck. The treats themselves are simply no-bake peanut butter balls with oats, coated in chocolate. If the name gives you pause, you can call them chocolate peanut butter oat balls, because the recipe works the same either way.
Moose Farts vs. Buckeyes
If they look familiar, it is because they are a close cousin of the buckeye, the Ohio candy made of peanut butter fudge balls partly dipped in chocolate. Wikipedia has the story. The differences here are that the mixture includes quick oats, which add chew and a little structure, and the balls are fully coated in chocolate instead of leaving a circle of peanut butter showing.
Moose Farts Recipe: Roll, Chill, Dip
Makes about 22 balls, with about 20 minutes of prep plus time for the balls to chill and the chocolate to set. There is no baking.
What You Need
- 1 cup creamy peanut butter: the regular, no-stir kind holds the dough together best. Natural peanut butter can be oily.
- ½ cup unsalted butter, softened
- 2 cups powdered sugar: sweetens and firms up the dough
- 1½ cups quick oats: they blend into a smoother, chewier dough than old-fashioned oats
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips and 1 tablespoon coconut oil, for a smooth, glossy coating
How It Goes Together
- Mix the dough. In a large bowl, beat the peanut butter and softened butter until smooth, then mix in the powdered sugar, quick oats, and vanilla until a thick dough forms. If it is crumbly, add a spoonful more peanut butter. If it is sticky, chill it for 15 minutes.
- Roll the balls. Shape the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill. Refrigerate for 15 to 20 minutes, until firm.
- Melt the chocolate. Microwave the chocolate chips and coconut oil in 30-second bursts, stirring in between, until smooth.
- Dip. Using a fork or toothpick, dip each ball in the chocolate until fully coated, and return it to the parchment.
- Set. Leave them at room temperature, or refrigerate for 10 to 15 minutes to speed things up.
- Serve once the chocolate has set.
Dipping School
- Dip them cold. Chilled balls hold their shape, and the chocolate sets fast. Keep the rest in the fridge while you dip a few at a time.
- Use a fork or a toothpick. Lift each ball out, then tap the fork on the edge of the bowl so the extra chocolate drips off. Slide it onto parchment with a toothpick.
- Melt gently. Use 30-second bursts and stir between them. Overheated chocolate turns thick and grainy. If it thickens as you work, microwave it for 10 seconds.
- Keep water away. A single drop can make melted chocolate seize, so dry your bowl and tools.
- Top while wet. Sprinkles, sea salt, or chopped nuts stick only before the chocolate sets.
Make Them Yours
- Nut-free: use sunflower seed butter in place of the peanut butter, and check your chocolate label.
- Different chocolate: try dark or milk chocolate, or drizzle with melted white chocolate.
- Add crunch: mix mini chocolate chips or chopped pretzels into the dough, or roll the coated balls in crushed nuts or sprinkles before the chocolate sets.
- Salty-sweet: finish with a pinch of flaky sea salt.
Storing and Freezing
- Counter: keep them in an airtight container in a cool place for up to 5 days.
- Fridge: they keep for up to 2 weeks, and the chocolate stays snappy.
- Freezer: freeze in a single layer, then move to a freezer bag, for up to 3 months. Thaw in the fridge.
- Serving: no reheating is needed. Eat them chilled or at room temperature.
Allergy and Nutrition Notes
- Allergens: they contain peanuts, dairy, and wheat or other cereals in the oats, and chocolate often contains soy. Label them clearly if you share them.
- Gluten: oats are often cross-contaminated with wheat. If you need them gluten-free, use certified gluten-free oats.
- Calories: the recipe card lists about 150 to 200 per ball, which is a lot for a ball this size, since the sugar, butter, and chocolate add up.
These are a treat, not a snack to eat by the handful. To lighten them a little, use natural peanut butter, dark chocolate with a higher cocoa content, and slightly smaller balls.
Moose Farts Recipe Card
Moose Farts Recipe: No-Bake Peanut Butter Oat Balls
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy22
servings20
minutes150-200
kcalMoose Farts are a fun, no-bake treat made with creamy peanut butter, oats, and powdered sugar, coated in rich chocolate. Sweet, chewy, and irresistibly delicious!
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 1/2 cups quick oats
1 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 tbsp coconut oil (for smoother melting)
Directions
- Prepare the Peanut Butter Mixture: In a large mixing bowl, combine the peanut butter, softened butter, powdered sugar, quick oats, and vanilla extract. Mix until everything is well combined and forms a dough-like consistency.
- Shape the Balls: Roll the mixture into small, bite-sized balls (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper.
- Chill the Balls: Pop the baking sheet into the refrigerator for about 15-20 minutes to firm up the balls.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Coat the Balls: Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Place the coated balls back on the parchment paper.
- Set the Chocolate: Let the chocolate set at room temperature or place the baking sheet in the refrigerator for 10-15 minutes to speed up the process.
- Serve and Enjoy: Once the chocolate is set, your Moose Farts are ready to enjoy!
Notes
- For a healthier version, use natural peanut butter and dark chocolate with a higher cocoa content.
These treats can be stored at room temperature, in the fridge, or frozen for longer shelf life.
Kids love helping to roll the balls and dip them in chocolate—it’s a great family activity!
Go Make a Batch
Moose farts are the kind of treat that wins kids over with the name and adults with the taste. Chill the balls, dip them cold, and keep the chocolate warm but not hot. If you try this moose farts recipe, leave a comment and tell me what you called them at your house.
Quick Answers
Can I use old-fashioned oats?
Yes, but the balls will be chewier and hold together less well. Pulse old-fashioned oats a few times in a blender, or stick with quick oats for a smoother texture.
Why is my dough crumbly or sticky?
If it is crumbly, mix in another spoonful of peanut butter or soft butter. If it is sticky, chill it for 15 minutes before rolling.
Can I skip the coconut oil?
Yes. It helps the chocolate melt smoothly and set with a shine, but a teaspoon of vegetable oil works too, or you can melt the chips on their own.
Are the oats raw?
Yes, quick oats are mixed in uncooked, as in most no-bake treats. For a nuttier flavor, you can toast them in a dry skillet for a few minutes and let them cool before mixing.
More No-Bake Treats
- Chocolate Peanut Butter Cheez-Its, another sweet and salty, no-bake snack
- No Bake Cheesecake Recipe, a creamy dessert with no oven
- Cherries in the Snow, a no-bake dessert for a crowd
