Peanut butter balls aka Buckeye Balls

Peanut Butter Balls, often referred to as Buckeye Balls, are a delightful confection that combines the earthy richness of peanut butter with the sweetness of chocolate. These bite-sized treats have a creamy interior and a glossy chocolate coating, making them a popular choice for gatherings, parties, and sweet cravings. Whether you’re a seasoned baker or a novice in the kitchen, crafting Peanut Butter Balls is a rewarding experience that’s sure to please your taste buds and those of your loved ones.


16 oz. Peanut Butter
1 pound Confectioners Sugar
1.5 sticks Butter (3/4 cup)
Melted Chocolate Bark
Wax Paper


  1. In a large mixing bowl, combine the peanut butter, confectioners sugar, and softened butter. Mix until all the ingredients are well incorporated.
  2. Shape the mixture into small balls, about the size of a walnut.
  3. Insert a toothpick into each peanut butter ball. This will make dipping easier and provide a convenient handle.
  4. Place the peanut butter balls on a baking sheet lined with wax paper. Chill them in the freezer for about 30 minutes or until firm.
  5. Meanwhile, melt the chocolate bark in a microwave-safe bowl, stirring at 20-second intervals until smooth.
  6. Holding onto the toothpick, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off.
  7. Place the dipped balls back onto the wax paper-lined baking sheet and remove the toothpicks gently.
  8. Once all the balls are dipped and toothpick-free, place the baking sheet in the refrigerator to allow the chocolate to set completely.
  9. Once the chocolate is firm, transfer the Peanut Butter Balls to an airtight container and store them in the fridge.

Elevate the Experience: A Flavorful Twist

If you’re eager to experiment with flavors and take your Peanut Butter Balls to the next level, consider adding a unique twist. Try incorporating coconut pecan cake icing and coconut flakes into the mixture before shaping the balls. This delightful addition brings a hint of tropical sweetness and a satisfying texture, enhancing the overall experience of these beloved treats.

Frequently Asked Questions (FAQs)

Can I use a different type of nut butter for this recipe?

Absolutely! While peanut butter is the classic choice, you can easily substitute it with almond butter, cashew butter, or any other nut butter of your preference.

Can I use dark chocolate instead of milk chocolate for dipping?

Certainly! Dark chocolate adds a slightly bittersweet contrast to the sweet peanut butter interior. Feel free to use your preferred type of chocolate for dipping.

How long do Peanut Butter Balls last?

When stored in an airtight container in the refrigerator, Peanut Butter Balls can stay fresh for up to two weeks. However, they’re usually so irresistible that they’re consumed much sooner!

Can I freeze Peanut Butter Balls for longer storage?

Yes, you can freeze Peanut Butter Balls for up to two months. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container before freezing.

Can I use natural peanut butter for this recipe?

While natural peanut butter can be used, keep in mind that its consistency may differ from regular peanut butter, potentially affecting the texture of the balls. Adjustments in the recipe may be necessary.

Can I add additional mix-ins to the peanut butter mixture?

Certainly! Chopped nuts, dried fruits, or even mini chocolate chips can be added to the peanut butter mixture for extra flavor and texture.

In the realm of delightful desserts, Peanut Butter Balls aka Buckeye Balls stand as a testament to the harmonious marriage of flavors and textures. With their creamy peanut butter centers and luscious chocolate coatings, these treats are a true indulgence that never fails to captivate the palate. Whether you’re crafting them for a special occasion or simply treating yourself to a moment of sweet bliss, Peanut Butter Balls are sure to leave an impression that lasts long after the last bite.

Credit: Cosmohost

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