In this house, we love easy no-bake dessert recipes! When the oven is filled with other dishes and you don’t have the time to come up with an elaborate dessert, you can make these peanut butter balls, also known as buckeyes. It is not the healthiest dessert, though it is better than a store-bought chocolate bar. It won’t take you over an hour to make the dessert. Once it’s ready, you can store it in the fridge or freezer and take a nibble whenever you like. Storing it in the freezer will create a harder consistency, while peanut butter balls from the fridge will be a little more gooey. If you like your buckeyes soft, take them out of the fridge and let them sit for a bit before serving.
How to make Peanut Butter Balls?
Cream butter and peanut butter together until smooth.
Stir in your powdered sugar and mix until smooth. Add in the vanilla.
Form the mixture into small balls and place them in the freezer for half an hour.
Dip each ball into melted chocolate.
Place the balls on parchment paper and let them sit in the fridge or freezer for a while before serving.
Can I customize my peanut butter balls?
You can do anything you want to make this recipe your own! In fact, I encourage it. There are so many ways to customize this recipe. You can add chopped nuts or candies to the filling or melted chocolate. Try sprinkling some coconut flakes over the buckeyes before the chocolate sets. There is no limit to what you can do.
Why are peanut butter balls called buckeyes?
If you don’t dip the balls in chocolate fully, a small area of the peanut butter ball will remain exposed. This way the dessert looks like a nut from a buckeye tree. That’s where the name came from.
How can I make my peanut butter balls last longer at room temperature?
If you’re having people over and want your dessert to look perfect the whole night, use paraffin wax in preparing the peanut butter balls. Melt some paraffin wax with chocolate. It will give your buckeyes a glossy finish and make them last longer
- 2 cups butter 4 sticks
- 2 cups peanut butter
- 2 1/2 pounds powdered sugar
- 3 teaspoons vanilla extract
- 8 ounces semi-sweet melting chocolate (I used Ghirardelli, but any chocolate melting wafers will work
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.
Form the dough into about 10 dozen small peanut butter balls.
Place the peanut butter balls on a parchment lined baking sheet and put them in the freezer for at least 30 minutes.
When the balls have had a chance to freeze, melt the chocolate melting wafers 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.