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–+ servings
peanut butter balls stacked on a white plate

Peanut Butter Balls (Buckeye Candy)

Source: donuts2crumpets
5 ingredient Peanut Butter Balls also known as Buckeye Candy are the perfect combination of chocolate and peanut butter in a no bake treat.
Servings: 60 balls
Prep Time 1 hour
Chill Time 1 hour
5 from 12 votes

Ingredients
  

  • 1 cup creamy peanut butter (not reduced fat)
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 2 cups semi sweet or dark chocolate chips
  • 2-1/2 Tbsp vegetable shortening (I use the butter flavored)

Instructions
 

  • Line two baking sheets with waxed paper.
  • Beat peanut butter and butter in large mixer bowl until creamy, 3 minutes or so.
  • Beat in the powdered sugar until the mixture holds together. (If it’s too sticky add in a little extra powdered sugar.)
  • Roll in to about 3/4 to 1 inch balls and place on prepared baking sheet. Freeze for at least 1 hour.
  • Melt chocolate chips and shortening in a microwave safe bowl in the microwave on high for one minute. Stir and if necessary, microwave at additional 20-30 second intervals until melted and smooth.
  • Dip the frozen peanut butter balls into the melted chocolate using a fork and toothpick or chocolate dipping tool. Shake off excess chocolate and return to baking sheet.
  • Drizzle with additional chocolate if desired.
  • Refrigerate till chocolate is set.
  • Store in covered container in the refrigerator.

Notes

A couple of tips for this buckeyes recipe:
  • Make sure you freeze the balls before dipping them – this not only makes them easier to dip, but helps the chocolate to firm up quickly.
  • Get the family to help you dip – that is the longest part of the process and many hands make lighter work!
  • Make sure you line your baking sheets with WAX paper – it makes it easy to remove the candies when you are ready to package.
  • To get the perfect, thin drizzle over the top, I put some of the melted chocolate in a little baggie and snip just the very, very tip of the bag off of one corner.  
  • Placing the truffles in mini cupcake wrappers takes them over the top for presentation.
  • I’ve also used coconut oil instead of shortening and it works brilliantly – I use 1 Tbsp of coconut oil for each cup of chocolate chips.