Every Christmas growing up, my mom and I would make the same Christmas goodies– cut-out cookies and peanut butter balls (not to be confused with Schweddy balls). I loved helping my mom make and bake these special cookies at Christmastime. I always look forward to traveling home and making these with my mom.
Now, I realize that some of you call these “Buckeyes” even though my version involves completely covering them in chocolate and true Buckeyes are bare on top, but I grew up calling them peanut butter balls, so peanut butter balls they are.
I made these bad boys for our annual Christmas party this past weekend. I also made spinach dip with Hawaiian bread and peppermint chocolate cookies. And while it isn’t seasonal, I had a request from our friend who was visiting from out-of-state to make my famous peach cobbler, so I dug out some of the peaches I froze this summer.
Funny story, when one of our guy friends bit into one he started to giggle. Yes, imagine a grown man giggling with delight while eating a peanut butter ball. Success. (He may have had a few drinks in him, but I still consider it a success.)
- 3 c. crisped rice cereal (measure out 3 c. then crush)
- 2 c. smooth peanut butter
- 3/4 c. butter (softened)
- 3 3/4 c. powdered sugar
- 1 pound of melting chocolate, like almond bark, or the like
- Mix together: 2 c. smooth peanut butter and 3/4 c. butter
- Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
- Chill mixture for 1-2 hours. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.
- Yields 3-4 dozen peanut butter balls, dependent on size. Store in airtight container at room temperature. Best when eaten fresh or within 2-3 days.
- NOTES: If you're having a hard time getting the balls out of the chocolate with a toothpick, try a fork. Or refrigerate the balls for an hour before dipping. Do not substitute margarine for butter.
- recipe from: www.twotwentyone.net
I highly suggest using Peter Pan peanut butter. I’ve used other kinds of peanut butter with this recipe, but PP is my favorite. I also suggest using this chocolate coating. I’ve never had any issues with it.
After hand mixing the peanut butter ball mixture for years, I’ll never go back after using this amazing piece of machinery. And I LOVE this accessory. Seriously, put them on your Christmas of birthday wish list.
I recommend putting the peanut butter mixture in the fridge for 1-2 hours before rolling. If you find that the balls aren’t rolling very well and seem to be sticky, add a little more powdered sugar and crushed cereal. I also recommend using one of these to make the balls uniform in size. Best kitchen tool ever!
Check out my other popular dessert recipes!
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