Perfect Buckeye Balls Recipe
Peanut butter is one of my favorite foods. Combine peanut butter with chocolate and you have an ultimate dessert combination. I found these Buckeye Balls on Pinterest and they looked too delicious to pass up. When my husband needed to take a dessert to work, I seized the opportunity to use this recipe.
Although Buckeye Balls are typically made around the holidays, these are a perfect treat for any time of year! This recipe has the perfect ratio of peanut butter to confectioners’ sugar and chocolate; my mouth is watering just thinking about how good these Buckeye Balls are.
Ingredients
- 1 1/2 Cups creamy peanut butter
- I always use Jif
- 1/2 Cup butter, softened
- 1Teaspoon vanilla extract
- 1 1Lb box confectioners’ sugar
- 1 1/2 Cups semi-sweet chocolate chips
- 2-3 Tablespoons shortening
Directions
- In a large bowl, mix together the peanut butter, vanilla, and confectioners’ sugar using your hands. Although it will be dry and crumby at first, keep working until everything is mixed.
- Form into three large balls, cover with plastic wrap, and refrigerate for 30 minutes.
- Shape balls using a scant tablespoon of mixture for each ball and rolling it in your hands to smooth. Place on a baking sheet lined with parchment paper.
- I used a cookie scoop to pull my mixture out of the bowl so that my Buckeye Balls would be the same size.
- I used a cookie scoop to pull my mixture out of the bowl so that my Buckeye Balls would be the same size.
- Refrigerate for at least one hour.
- In a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly When smooth, remove form heat.
- Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet.
- Refrigerate until chocolate is set. Use the back of a spoon to smooth over toothpick holes.
Note: Store your Buckeye Balls in the refrigerator. You will thank me later!
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Ingredients
- 1 1/2 Cups creamy peanut butter
- 1/2 Cup butter, softened
- 1 Teaspoon vanilla extract
- 1 1Lb box confectioners' sugar
- 1 1/2 Cups semi-sweet chocolate chips
- 2-3 Tablespoons shortening
Instructions
- In a large bowl, mix together the peanut butter, vanilla, and confectioners' sugar using your hands. Although it will be dry and crumby at first, keep working until everything is mixed.
- Form into three large balls, cover with plastic wrap, and refrigerate for 30 minutes.
- Shape balls using a scant tablespoon of mixture for each ball and rolling it in your hands to smooth. Place on a baking sheet lined with parchment paper.
- Refrigerate for at least one hour.
- In a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly When smooth, remove form heat.
- Use a toothpick to dip each ball into chocolate mixture and place back on baking sheet.
- Refrigerate until chocolate is set. Use the back of a spoon to smooth over toothpick holes.
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Taylor Pittman Hardy wrote this article.
Check out some of our other recipes:
Chocolate Chip Brownie Cheesecake
Peanut Blossoms Classic Snickerdoodles
Chewy Fudgy Homemade Brownies
Melody, our family used to make Buckeyes all the time at Christmas. I don’t make them very often any more, but some friends made some and delivered them to us during the holidays. Funny thing is, they called them “Reindeer Poop”! (which totally made me laugh!)
Haha. Did you correct them on the real name? 😉 I had forgotten how delicious they were.
How many does this recipe make?
Around three dozen, depending on the size!