Every Christmas growing up, my mom and I would make the same Christmas goodies– peanut butter balls and cut-out cookies. I loved helping my mom make and bake these special cookies at Christmastime. I always look forward to traveling home and making this peanut butter balls recipe with my mom. They’re the best peanut butter and chocolate treat in my opinion.
Now, I realize that some of you call these “Buckeyes” or “Buckeye Balls” 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.)
These peanut butter balls are a huge hit! They're no bake, easy to make, and require only 5 ingredients!
- 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 melting chocolate OR almond bark
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.
Some Peanut Butter Balls Notes:
I highly suggest using Peter Pan creamy peanut butter for these peanut butter balls. I’ve used other brands 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 or 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 confectioners sugar and crushed cereal. Also, I’ve found it’s easier to dip the balls if they’re refrigerated for an hour before dipping them in the melted chocolate. Simply roll them, place them on a baking sheet lined with wax paper or foil, and set them in the fridge. I also recommend using one of these to make the balls uniform in size. Best kitchen tool ever!