This easy Buckeye recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no bake treat loved by all.
Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix.
Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set.
Store in an airtight container in the fridge or freezer.
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Notes
Make Ahead Instructions: Make peanut butter balls serveral days in advance and store in the fridge, or freeze for up to for several months.Freezing Instructions: Once the chocolate has set, store them in a freezer safe container or bag and freeze for up to 3 months. Thaw in the fridge before serving.
Recipe Variations:
Paraffin wax: for a more glossy finish or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
Fully dipped: you can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
Add candy: You can add mini M&M's or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.