- Peanut butter – Creamy or crunchy peanut butter will work. I would suggest that you use your favorite.
- Butter – I use salted butter for this recipe, but unsalted butter will work.
- Powdered sugar – I would recommend that you switch out the powdered sugar with any other ingredient.
- Chocolate chips – Milk chocolate works well with this recipe and is the one that I use. But if you prefer semi-sweet or dark chocolate chips you can use either one of these.
- Shortening – I use just a little shortening with the chocolate chip, I would recommend that you use just a little for melted chocolate.
- Use an electric mixer to cream the peanut butter, butter, and powdered sugar together. It makes the job so much easier.
- Use butter that is at room temperature, the soft butter will be easier to blend in with the other ingredients.
- After the balls are formed refrigerator for about a half-hour to firm up, they will be easier to dip in the melted chocolate.
- Melt the chocolate chips in the microwave. You can melt the chocolate chips on high power, but remember to stir the chocolate chips every 30 seconds until they are melted. This process will take about a minute or one and a half.
- I would recommend that you add the shortening to the chocolate chips and melt the two ingredients together. This will make the chocolate smoother and easier consistency to work with.
- Use a fork for dipping the balls in the chocolate.
- These candies should be stored in the refrigerator for best results.
- If you like to freeze these candies you can. Remember to place the candies in a freezer airtight container.
Steps for making Peanut Butter Balls (Buckeye Balls):
In a large bowl combine the peanut butter, butter, and powdered sugar using an electric mixer to combine the ingredients together.
Form the peanut butter mixture into balls. Place the peanut butter balls in the refrigerator for about a half-hour before dipping them in the chocolate.
Melt the chocolate in a microwave-safe bowl with the shortening, stirring every 30 seconds.
After the balls have been refrigerated using a fork dip them in the melted chocolate. You can roll the balls around in the chocolate using the fork. When removing the balls from the chocolate, let some of the excess chocolate drip off.
Place the balls that have been coated with chocolate on a pan that has been lined with wax paper or parchment paper. Set in the refrigerator so that the chocolate can harden.
Place in an airtight container and store in the refrigerator.
Here are more candy recipes:
- Easy Chocolate Topped Cashew Toffee
- Chocolate Cover Caramel Peanut Pretzel Bites
- Chocolate Brownie Truffles
Peanut Butter Balls (Buckeye Balls)
- 2 cups powdered sugar
- 1 1/2 cups peanut butter
- 6 tablespoons butter
- 2 cups chocolate chips
- 1 tablespoon shortening
- In a large bowl add the powdered sugar, peanut butter, and butter using an electric mixer beat together until the ingredient are combined
- Roll the peanut butter mixture into small balls. I like to make 1 1/4 inch balls. Place in the refrigerator for about 1/2 hour.
- In a microwave-safe bowl combine the chocolate chips and shortening. Melt using full power stirring every 30 seconds until melted
- Dip the chocolate in the melted chocolate using a fork. Using the fork roll the balls in the chocolate to coat all sides. When removing from the chocolate let the excess chocolate drip off.
- Place the chocolate-coated balls on a wax paper or parchment paper-lined pan.
- Refrigerate the balls until the chocolate has hardened. Place the peanut butter balls in an airtight container and store in the refrigerator.
- Use room temperature butter so it combines easily with the other ingredients.
- Melt the chocolate with shortening for the right consistency for coating the peanut butter balls.
- Refrigerate the the balls once the balls are coated in chocolate to set up the chocolate.
- Store in the refrigerator in an airtight container.
- These can be frozen.
This recipe was originally published on December 24, 2012. It has been updated with new content and pictures on December 19, 2019.