Peanut Butter Balls are a super simple, no-bake, treat that are great any time of the year. Sometimes called buckeye balls, these sweet and salty peanut butter balls are dipped into dark chocolate and are irresistible!
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PEANUT BUTTER BALLS
Serve these chocolate peanut butter balls with these other no bake treats: chocolate peanut butter cornflake cookies, chocolate lush, and Christmas Oreo bon bons.
First of all, I say “balls” a lot in this post and that makes me snicker. Sorry for my immaturity. I’m about to be a mom, I need to straighten up.
As you know, I’m all for all things chocolate + peanut butter (thankfully my sweet tooth is mostly back).
I first made these for a Christmas party I was helping to “cater” for my mom.
I guess they’re called Buckeye Balls because they look like the nuts of of the Ohio Buckeye Tree. Since I’m in Michigan, I think I’ll stick with calling them Peanut Butter Balls. We’re not so fond of Ohioans (just kidding).
CHOCOLATE PEANUT BUTTER BALLS INGREDIENTS
These no bake peanut butter balls only take a few ingredients that I bet you already have on hand!
- Butter – You’ll need melted butter. Salted or unsalted works.
- Powdered Sugar – Also called confectioners’ sugar or icing sugar. Same thing.
- Peanut Butter – I used smooth peanut butter but chunky would add nice texture!
- Vanilla – Use a good quality vanilla extract, not imitation, if you can!
- Chocolate – I like to melt Ghirardelli baking chips (that I always have on hand) or melting wafers, or Baker’s dark chocolate dipping chocolate.
For a variation, try PB Rice Krispie Balls. The extra crunch switches up the vibe, but both are really good, especially cold, straight out of the fridge.
HOW TO MAKE PEANUT BUTTER BALLS
Making these peanut butter balls is so easy!
First, line a baking sheet with parchment paper and set aside so it’s ready.
Then, to a large mixing bowl, add the melted butter, powdered sugar, peanut butter, and vanilla and mix with a hand mixer on low until fully combined.
Next, use a small cookie scoop or a teaspoon to scoop out peanut butter balls – they should be about 1″ to 1.5″. Use your hands to roll them smooth, then place them on the prepared baking sheet, repeating until you’re out of mixture.
Place the baking sheet of balls into the fridge to firm up for about an hour. This will make them easier to work with.
Once chilled, melt your chocolate. If using baking chips, place them in a microwave safe bowl and microwave for 30 seconds, then stir. Repeat until smooth. You can also add in a teaspoon of coconut oil to help smooth it, if necessary.
When ready, use a toothpick to poke a peanut butter ball, then dip into the melted chocolate. Let the excess chocolate drip off, then place back on the pan. Repeat until you’re out of balls. You can easily smooth over the toothpick holes if you don’t want to see them.
I initially planned on trying the new Ghirardelli Melts that I saw at the grocery store but Target only had the white chocolate version. So, I went with Baker’s dipping chocolate. It’s really convenient because you melt it right in the container it comes in. No dirty dishes – dried chocolate is hard to clean!
HOW LONG DO PEANUT BUTTER BALLS LAST?
Not long in my house! But if you do have leftovers, they should keep for about 2 weeks in an airtight container in the fridge. They’re really good cold!
CAN YOU FREEZE BUCKEYE BALLS?
Yes, you can freeze buckeye balls. Once the chocolate has set, place them in an airtight container or freezer bag, in a single layer, and freeze for up to two months.
Need more Chocolate & Peanut Butter treats in your life? Try these:
- Peanut Butter Brownie Bites
- Chocolate Chip Peanut Butter Cookie Cups
- Brownie Butter Peanut Butter Cheesecake
- Chocolate Peanut Butter Eclair Dessert
- Peanut Butter Shaped Footballs
Tools found on Amazon to help you:
- Mixing Bowls – I love the grippy bottom bowls.
- Baking Sheets – Use ones with a lip so your balls don’t go rolling around the kitchen.
- Cookie scoop – The scoop makes it easy to scoop out the balls.
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PEANUT BUTTER BALLS RECIPE
Originally published December 16, 2013
Aimee Shugarman says
Looks great!! I love that Bakers chocolate too!!
Lori Yates says
Awww, my mom used to always make these for Christmas, but has stopped in recent years. I totally miss them. And they MUST be refrigerated in my book 🙂
I love that Ghirardelli chocolate! I use it all the time at Christmas. I will have to try the Baker’s chocolate.
Isn’t it the best? I just got a giant bag from Sam’s Club =)
Yum! I made some brownie buckeye bars last weekend that I think are probably the easier version of these. They were amazing so I can only imagine how yours came out.
Melissa Williams says
Mmm buckeye bars sound amazing! Good idea =)
Lynne @ 365 Days of Baking and More says
I found your peanut butter balls featured at Wednesday Whatsits! They look fabulous and brought back a lot of memories as my mother made these every year when I was little.
Will have to make them this year with my kids!
We’ve always just called them buckeyes in Ohio 🙂 Thanks for sharing your recipe though, they look great!