Print

Homemade Peanut Butter Balls (Buckeye Balls)

Homemade Peanut Butter Balls (Buckeye Balls) - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic no-bake peanut butter balls dipped in rich chocolate, perfect for holidays or any sweet craving.

Ingredients

Scale
  • ½ cup (113g) unsalted butter softened, 1 stick
  • 1 ½ cups (405g) creamy peanut butter
  • 1 tsp vanilla extract
  • 3 cups (339g) powdered sugar
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 1 Tbsp shortening or coconut oil

Instructions

  1. In a large mixing bowl, add the softened unsalted butter and creamy peanut butter.
  2. Beat with an electric mixer until combined and smooth.
  3. Add the vanilla extract to the mixture.
  4. Add the powdered sugar to the mixture.
  5. Beat on low speed until the mixture comes together and is thick.
  6. Alternatively, knead the mixture together with your hands if it's too thick for the mixer.
  7. Use a cookie dough scoop (or tablespoon) to portion out the dough.
  8. Roll the mixture between your hands to form balls.
  9. If the mixture becomes sticky, rub a small amount of butter between your hands.
  10. Place the formed balls on a baking sheet lined with a silicone mat or parchment paper.
  11. Place the baking sheet in the fridge for 1 hour to chill.
  12. Alternatively, place the baking sheet in the freezer for 20 minutes to chill.
  13. After chilling, in a small pot, add the semi-sweet chocolate chips and shortening (or coconut oil).
  14. Melt over low heat on the stove.
  15. Stir occasionally until the chocolate is fully melted and smooth; this may take up to 10 minutes.
  16. Remove 5 peanut butter balls from the fridge/freezer at a time for dipping.
  17. Stick a toothpick halfway into a peanut butter ball.
  18. Lower the ball into the melted chocolate, swirling as needed to coat.
  19. Leave a small portion of the peanut butter exposed at the top, like an 'eye'.
  20. Gently scrape the bottom of the dipped ball on the edge of the pot to remove excess chocolate.
  21. Place the dipped ball on a silicone baking mat.
  22. Use a second toothpick resting on top of the dipped ball to help remove the toothpick that's inserted.
  23. Repeat for the remaining balls, working in small batches.
  24. Once all balls are dipped, return them to the fridge for 30 minutes to set the chocolate.

Notes

Always use softened (not melted) butter for the best peanut butter mixture texture.
Thoroughly chill the peanut butter balls before dipping to prevent them from falling apart.
Melt chocolate slowly over low heat to avoid seizing or burning.
Work in small batches when dipping to keep the remaining balls cold and firm.
If your hands get sticky while rolling, rub a tiny bit of butter on them.

Find it online: https://timelesscrumb.com/homemade-peanut-butter-balls-buckeye-balls/