Easy Buckeyes (Peanut Butter Balls)

Easy Buckeyes (Peanut Butter Balls)

from cakesbymk.com
Afternoon tea
55 min
30 servings
170 kcal / serving

If you're a fan of the classic combination of chocolate and peanut butter, Buckeyes are about to become your new favorite treat! These no-bake delights are creamy, satisfyingly rich, not-too-sweet, and incredibly easy to make. They’re the ultimate go-to for holidays, parties, or anytime you’re craving a sweet and indulgent snack!

Ingredients

  • 1 ¼ cupssmooth peanut butter (i use unsweetened )
  • 6 tbspunsalted butter (room temperature)
  • 2 ½ cupspowdered sugar (also known as icing/confectioners' sugar)
  • 1 tspvanilla extract/essence
  • 1 cupsemi-sweet chocolate melts or melting wafers (chocolate chips work okay too)
  • 1 tbspunflavored vegetable oil or coconut oil (i use canola oil)

Directions

  1. 1

    In a large bowl combine peanut butter and unsalted butter. Using a hand or stand mixer on a medium speed, mix until well combined and smooth.

  2. 2

    Add the powdered sugar and vanilla, then mix until well combined. The mixture should form a thick, dough-like batter that doesn't stick to your fingers.

  3. 3

    Place tablespoonfuls of the batter on a large tray lined with parchment paper. Chill for 10-15 minutes to firm up the batter slightly, then roll into balls (see note 1 if batter is sticky). Place the balls back into the fridge for atleast 30 minutes to firm up.

  4. 4

    Once the peanut butter balls are firm, melt your chocolate. Use a thin, narrow cup for easy dipping and to minimize chocolate waste. Add the chocolate and 1 tablespoon of oil to the cup. Melt the mixture in the microwave in 15-second bursts, stirring between each burst, until fully melted (alternatively, you can use a double boiler). Be careful not to burn the chocolate. Test the consistency—if it’s thin and runny, it’s ready. If it’s still a bit thick, add an extra tablespoon of oil to thin it out.

  5. 5

    Insert a toothpick into a peanut butter ball and dip it into the melted chocolate, leaving a small portion at the top exposed to create the signature buckeye look. Gently tap off any excess chocolate and place the ball back onto the parchment paper. Repeat with the remaining balls. If the balls start to fall off the toothpick, chill them in the fridge a bit longer. If the chocolate begins to thicken, reheat it slightly.

  6. 6

    Once all the buckeyes are dipped, use your finger or a knife to smooth over the tops to remove the toothpick marks. Place them in the fridge to allow the chocolate to fully set before serving.