Chocolate covered peanut butter balls, also known as Buckeyes in some countries, are a great recipe to make during any time of the year, especially during the holiday season. I wanted to try out the Chocolate covered peanut butter balls this year, and was very pleased with how they turned out. I also used my kitchen aid for this recipe because after adding the third cup of powdered sugar, the mixture became hard to mix. So, I highly recommend using a Kitchen Aid for this recipe.
Makes: Approximately 30
1 ½ cups of peanut butter
½ cup of butter (softened)
1 teaspoon of vanilla extract
3 cups of powdered sugar
8 oz. of melting chocolate
- Mix peanut butter, butter, and vanilla extract together with the Kitchen Aid mixer.
- Slowly add a cup of powdered sugar to the creamy mixture, but making sure to mix well each time.
- Once all the powdered sugar is incorporated into the peanut butter mixture, put it in the freezer for a few hours, or overnight.
- Line a baking sheet with parchment paper.
- Pull the peanut butter mixture out of the freezer and start making balls with a small scoop. Then, place the peanut butter balls onto the baking sheet with parchment paper.
- Once you have made all of your balls, stick toothpicks into the peanut butter ball before placing them back into the freezer to harden.
- Melt your chocolate. Personally, my favorite way to do this is by using Wilton’s melting chocolate pot. Of course you can use a double boiler, or a saucepan with either a metal or glass bowl on top with about 1 inch of water.
- One at a time, dip the peanut butter ball into the melted chocolate using the tooth pick, so they are fully coated. Place them back on the parchment paper.
- When all of the peanut butter balls are coated, place the cookie sheet back in the freezer for about 15-30 minutes to make sure the chocolate coating is hard.
Note: If peanut butter mixture becomes too soft while rolling, stick back in the freezer for 5-10 minutes.
© 2017 Sundown Pointe