Buckeye Balls

A simple, no-bake treat that tastes like the best part of a peanut butter cup, only softer, sweeter, and made in your own kitchen. These are easy to make ahead, easy to share, and exactly the kind of thing people remember from Christmas trays.

Simple does not mean boring. These are the first things to go from a Christmas candy tray, the little treat everyone reaches for “just one more” of, and the recipe you’ll end up making again because someone asked if you had any left.

You do not need a candy thermometer. You do not need to boil sugar. You just mix, roll, chill, dip, and let them set.

what You’ll Need

• 1 (16-ounce) jar creamy peanut butter
• 1 cup butter, softened
• 1 ½ (16-ounce) packages powdered sugar (this is 6 cups, but I always eyeball it)
• 2 cups semi-sweet chocolate morsels
• 2 tablespoons shortening

Instructions

Step One: Make the Peanut Butter Filling

Beat the peanut butter and softened butter together with an electric mixer on medium speed until blended and smooth.

Gradually add the powdered sugar, beating until everything comes together into a thick, rollable mixture.

It will look like too much powdered sugar at first. Keep going. This is part of the process and also a small test of your mixer’s character.

Step Two: Shape and Chill

Shape the peanut butter mixture into 1-inch balls and place them on a parchment-lined or wax-paper-lined baking sheet. Chill them for about 10 minutes, or until they feel firm enough to dip without falling apart.

Do not skip the chilling!!! Soft peanut butter and melted chocolate are not friends.

Step Three: Melt the Chocolate

Place the chocolate morsels and shortening in a microwave-safe 2-quart glass bowl. Microwave on high for 90 seconds, stirring twice, until the chocolate is melted and smooth.

If the chocolate needs a little more time, microwave it in short bursts and stir well between each one. Chocolate can go from “almost there” to “what’s burning?” very quickly.

Step Four: Dip

Dip each buckeye ball into the melted chocolate until partially coated. Place them back on the wax paper or parchment paper and let them stand until the chocolate is set.

You can dip them halfway for that old-fashioned look, or cover them completely if you want more chocolate. No one will be mad either way.

Storage Instructions

Store in an airtight container. They can sit at cool room temperature for a day or two, but I like them best kept in the refrigerator, especially if the kitchen is warm.

For longer storage, freeze them in a single layer first, then transfer to a freezer bag or freezer-safe container. Let them thaw in the refrigerator before serving.

How to Serve These

These are especially good for:

• Christmas candy trays
• Cookie exchanges
• Lunchbox treats
• Freezer stash desserts
• A little plate with coffee after dinner. You had a long day.

More Giftable Holiday Goodies

• If you want another peanut butter treat, this creamy peanut butter fudge is sweet, smooth, and great for cutting into little squares.
• For another chocolate-dipped holiday favorite, try these chocolate covered shortbread cookies.
• If you want something a little more dressed up, these homemade chocolate raspberry truffles are pretty enough for gifting.
• For a grown-up no-bake candy, these Southern bourbon balls are perfect for Christmas tins.
• And if you’re building a full candy tray, add a batch of peppermint fudge for color and contrast.

Troubleshooting

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