Easy 4-Ingredient Buckeye Peanut Butter Balls
How to make dreamy, creamy, no bake buckeye peanut butter balls with just 4 simple ingredients. Easy small batch buckeye recipe, perfect for dessert!
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Servings: 24
Calories: 132kcal
Equipment
- Cut-Rite Wax Paper by Reynolds 75 Sq.Ft - Pack of 3
- Pyrex Measuring Cups, 3-Piece, Clear
- Christmas Nesting Cake Tins - 3-Set Round Nested Cookie Candy Storage Containers with Lids
Ingredients
- 3 tablespoons salted butter softened
- 1/2 cup creamy peanut butter*
- 1 cup powdered sugar
- 10 ounces dark chocolate melting wafers
Instructions
- In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
- Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
- Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
- Add toothpicks (for dipping) to each ball.
- Chill the peanut butter balls in the fridge or freezer for about half an hour.
- Melt the chocolate according to package directions.*
- Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
- As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.*
- Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
- Then remove all the toothpicks and cover up the holes with your finger (optional step).
Video
Notes
*Make sure the peanut butter you’re using isn’t a super greasy peanut butter. If it’s too oily, the chocolate may not want to coat the peanut butter mixture.
6. You can melt your chocolate using a double boiler on the stove, or in the microwave. I like to use my 2-cup Pyrex Glass Measuring Cup for dipping. Whatever you do, put the melted chocolate in a deeper dish for dipping; I prefer my Pyrex measuring cup because I can use it in the microwave, and it’s the perfect depth and breadth for dipping.
8. My buckeyes usually have kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the buckeye after dipping; and just lightly press the bottom of the buckeye on a separate sheet of wax paper before putting it back on your cookie sheet.
11. They can be kept out, but they won’t keep as long as they will if you keep them in the fridge.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 45mg | Fiber: 1g | Sugar: 11g
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