PEANUT BUTTER BALLS RECIPE
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.
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.
Peanut Butter Balls
These peanut butter balls are a huge hit! They're no bake, easy to make, and require only 5 ingredients!
Course: Dessert
Cuisine: American
Keyword: buckeyes, chocolate covered peanut butter balls, chocolate peanut butter balls, chocolate peanut butter truffles, peanut butter balls, peanut butter buckeyes
Servings: 4 dozen
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
Instructions
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.