Description
Buckeye Peanut Butter Balls are a classic no-bake treat combining creamy peanut butter, butter, and powdered sugar, coated partially in rich dark chocolate. These bite-sized sweets are perfect for parties or holiday gatherings, with a soft peanut butter center and smooth chocolate exterior.
Ingredients
Peanut Butter Ball Mixture
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter (slightly softened but still cold)
- 1/4 teaspoon table salt
- 2 1/2 cups powdered sugar (sifted, about 10 ounces)
Chocolate Coating
- 10 oz Ghirardelli Dark Chocolate Melting Wafers
Instructions
- Mix Peanut Butter Mixture: In the bowl of a stand mixer fitted with a paddle attachment, combine peanut butter, slightly softened unsalted butter, and salt. Mix on medium speed for about 30 seconds until mostly combined, leaving some butter pieces visible. Then turn mixer to low speed, gradually add the sifted powdered sugar, and mix until well incorporated. Refrigerate the mixture for 15 minutes to make it easier to roll into balls.
- Form Peanut Butter Balls: Line two plates with waxed paper. Use a small cookie scoop or tablespoon to scoop portions of the chilled peanut butter mixture and roll each portion lightly into a ball. Place the balls onto the wax paper-lined plates. Insert a toothpick into each ball and freeze for 1 hour or until firm and ready for dipping.
- Melt and Dip in Chocolate: Melt the Ghirardelli dark chocolate melting wafers according to package instructions. Pour the melted chocolate into a small, deep bowl for dipping. Remove one plate of peanut butter balls from the freezer at a time and quickly dip about two-thirds of each ball into the melted chocolate. Gently tap the toothpick against the bowl’s edge to remove excess chocolate. Return the dipped balls onto the wax paper. If a toothpick loosens during dipping, re-freeze the balls briefly. Reheat the chocolate as needed to keep it smooth and easy to work with.
- Set and Store: After dipping all the balls, carefully remove the toothpicks and check to ensure no toothpick pieces remain inside the peanut butter balls. Refrigerate the balls until the chocolate coating is set and the centers are chilled. Serve them chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- For easiest rolling, keep the peanut butter mixture cold and slightly firm but pliable.
- Use dark chocolate wafers or quality melting chocolate for smooth coating and rich flavor.
- If toothpicks loosen, freezing the balls again helps maintain shape during dipping.
- Chill the finished buckeyes well before serving to prevent melting.
- Store buckeyes in the refrigerator or freezer to maintain freshness.
