Buckeye Balls are small balls of chocolate-dipped peanut buttery goodness, which I look forward to every year around Christmas. Mainly, because I am obsessed with peanut butter, but also because it signals that much Christmas baking has taken place. However, buckeye balls are good year-round, so don’t be shy to try them after the season passes!
The prep time is short, but this sweet takes about an hour until it is ready. The serving size really depends on how large you shape the balls! Personally, I used about one-third of the amount in this recipe and made a batch of 10.
Due to this recipe being American, it uses cups and ounces as a means of measurement. These don’t perfectly translate to grams and milliliters, but estimates will be provided to the best of my ability! (Otherwise, there are many websites that provide more accurate conversion charts.)
- 1 ½ cups (350 g) peanut butter (creamy)
- 3 ½ cups (200 g) powdered sugar (sifted)
- ½ cup (30 g) of butter at room temperature
- 6 to 8 ounces (170 g) chocolate chips or candy melts (chocolate type is up to you – I recommend dark chocolate)
- 1 tbsp vegetable shortening
1. Add peanut butter, butter, and powdered sugar in a large bowl. Mix the ingredients together until they are incorporated – thereafter knead with your hands until smooth.
2. Shape dough into small balls and place on a parchment-lined baking sheet (if your fridge is large enough to fit your baking sheet – otherwise place in Tupperware).
3. Refrigerate for at least 30 minutes.
4. Place chocolate chips and shortening in a bowl and microwave in 30-second intervals until melted.
5. Take the balls from the fridge and, using a toothpick, dip the ball into the melted chocolate. Repeat this process with every ball.
6. Refrigerate again until set or another 30 minutes.
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