Easy Buckeye Balls Recipe
Okay, buckle up buttercups, because we’re diving headfirst into a little slice of peanut-buttery, chocolatey heaven: Buckeye Balls! These little guys are basically peanut butter fudge dipped in chocolate, shaped like, well, Buckeyes. They’re ridiculously easy to make (trust me, if I can do it, anyone can) and are the perfect no-bake treat for parties, holidays, or just a Tuesday night when you need a little something sweet.
My hubby, bless his heart, goes absolutely BONKERS for these. Last Christmas, I made a double batch thinking I was being all generous and holiday-spirited. I swear, I turned my back for five minutes, and half of them were GONE. I found him later, chocolate smeared around his mouth, looking like a guilty puppy. Now I hide half the batch before I even let him see them. They’re that good. Seriously, make them. Your family will love you (or at least pretend to while they’re shoveling these into their faces).
Why You’ll Love This Easy Buckeye Balls Recipe
- Seriously easy – like, “distracted by Netflix and still managed to make them” easy.
- Peanut butter and chocolate. I mean, come ON. What’s not to love?
- No baking! Which means less mess and less sweating in the kitchen. WIN-WIN!
- They’re cute! Okay, maybe that’s just me, but they look like little peanut butter acorns. Adorable.
- They disappear FAST. Which is a testament to their deliciousness, right?
How to Make It
Alright, so here’s the deal. You basically dump all the peanut butter-y stuff into a bowl (powdered sugar, butter, peanut butter – don’t skimp on the peanut butter, okay?). Mix it until it looks like Play-Doh. If it’s too dry, add a tiny bit of milk, like a teaspoon at a time. If it’s too sticky… uh… more powdered sugar? I usually just wing it at this point.
Then you roll them into little balls. I like to make them about an inch in diameter, but you do you. Stick them in the fridge or freezer for a bit to firm up. This is crucial, or they’ll be a melty mess when you dip them.
Melt some chocolate chips with a little shortening or coconut oil (makes it smoother, trust me). Then, grab those peanut butter balls and dip ’em! I like to leave a little peanut butter peeking out the top – that’s the “buckeye” part.
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Pop them back in the fridge or freezer to set, and BAM! You’ve got Buckeye Balls. Try not to eat them all in one sitting. (I usually fail at this.)
Ingredient Notes
- Peanut Butter: Creamy is the way to go, unless you’re one of those weirdos who likes crunchy in everything. Don’t use the natural stuff that separates – it’ll make the dough too oily. I learned that the hard way.
- Powdered Sugar: This is what makes them sweet and gives them that melt-in-your-mouth texture. Don’t try to substitute granulated sugar – it won’t work.
- Butter: Real butter, people! Not margarine. It makes a difference. I usually use salted because I like the hint of saltiness, but unsalted is fine too.
- Chocolate Chips: Milk chocolate, semi-sweet, dark chocolate… whatever floats your boat. I usually go with semi-sweet because it’s a good balance. But sometimes I throw in a handful of dark chocolate chips just to be fancy.
- Shortening/Coconut Oil: This thins out the chocolate so it’s easier to dip and gives it a nice shine. You can skip it if you’re feeling rebellious, but your chocolate might be a little thick.
Recipe Steps:
- Combine peanut butter, powdered sugar, butter, and vanilla in a large bowl.
- Mix ingredients until a dough forms. Add a touch of milk if too dry.
- Roll dough into 1-inch balls and place on a baking sheet.
- Chill peanut butter balls in the refrigerator or freezer until firm.
- Melt chocolate chips with shortening or coconut oil until smooth.
- Dip chilled balls into melted chocolate, leaving a peanut butter portion exposed.
- Return the dipped balls to the baking sheet.
- Refrigerate until chocolate is set.
What to Serve It With
Honestly? Nothing. Just grab a plate and go to town. But if you’re feeling fancy, you could put them on a dessert platter with other goodies. Or, serve them with a glass of milk. Or a shot of whiskey. I’m not judging.
Tips & Mistakes
- Don’t overmix the peanut butter dough, or it will get tough.
- Make sure the peanut butter balls are really cold before you dip them. Otherwise, the chocolate will melt right off.
- If your chocolate seizes up (gets thick and clumpy), try adding a little more shortening or coconut oil. And don’t panic. It happens to the best of us.
- Don’t be afraid to get messy! It’s part of the fun.
Storage Tips
Keep these bad boys in an airtight container in the fridge. They’ll last for about a week. If they last that long. You can also freeze them for longer storage. Just let them thaw in the fridge before you eat them.
And hey, if you sneak one (or three) straight from the fridge for breakfast… I won’t tell. Cold Buckeye Balls are surprisingly delightful. Don’t knock it ’til you try it!
Variations and Substitutions
- Different Nut Butters: Almond butter, cashew butter… go wild! Just make sure it’s creamy.
- Different Chocolate: White chocolate would be fun! Or try swirling different types of chocolate together.
- Sprinkles: Because sprinkles make everything better.
- Pretzel Pieces: Mix some crushed pretzels into the peanut butter dough for a salty-sweet crunch.
- No Butter? Okay, I haven’t actually tried this, but I bet you could get away with using coconut oil instead of butter. But don’t quote me on that.
Frequently Asked Questions
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Easy Buckeye Balls Recipe
Ingredients
Main Ingredients
- 1.5 cups creamy peanut butter Preferably unsweetened
- 0.5 cup unsalted butter Softened to room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 cups semisweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
Preparation Steps
- In a large mixing bowl, blend the peanut butter, softened butter, and vanilla extract until well combined.
- Gradually add the powdered sugar, beating until the mixture holds together and can be shaped into balls.
- Shape the peanut butter mixture into 1-inch balls and place on a baking sheet lined with wax paper. Refrigerate until firm, about 20 minutes.
- In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave on medium power in 30-second intervals, stirring in between, until chocolate is melted and smooth.
- Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small portion uncovered at the top to resemble a buckeye. Return the balls to the baking sheet.
- Refrigerate the buckeye balls until the chocolate is set, about 15 minutes. Serve and enjoy!
Notes
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