Buckeye Balls

These classic peanut butter and chocolate candies are simple to make and so delicious. Get the easy steps to make them in your own kitchen.

Course Dessert

Cuisine American

Prep Time 30

Chill time 1

Total Time 30

Servings people

Calories 579kcal

Author Rachel Ballard

Line a large baking sheet with parchment or wax paper. Set aside.
In a medium bowl, mix the butter and peanut butter until smooth and no lumps remain. Use a whisk if you see lumps.
Add the powdered sugar two cups at a time, stirring between each one. When you add the 5th and 6th cups you'll want to use your hands to knead it in until you have a smooth dough. That should take about 5 minutes.
Using your hands pinch off enough dough to roll 1-inch balls and place them on your baking sheet.
Transfer to the refrigerator to chill for two hours or overnight.
When you're ready to dip your balls, heat two inches of water in a pot until just barely simmering. Not boiling. Place a heat safe bowl over the water and add the chocolate. Stir the chocolate often until it's just melted. It's fine to pull the chocolate off the heat when there are still a few small lumps and stir it until they melt all the way then add the vanilla and stir well. Over heating your chocolate will cause it to go grainy and clumpy, so be careful.
Using a toothpick, poke each peanut butter ball and dip 3/4 of the way up into the chocolate. Place them back on the parchment paper to cool and smooth over the holes from your toothpick. Store refrigerated in an airtight container for up to one week.