Peanut Butter Balls
Peanut Butter Balls or Buckeyes are my all time favorite dessert recipe for Christmas gift giving and eating sweet treats! You can’t go wrong with this easy no bake treat.
I always made it with my students and they loved it! In fact many of them still use this recipe and as a teacher that just warms my heart 🙂 My Mom makes them every year and they are amazing! Of course you can’t go wrong with the combination of peanut butter and chocolate.
Simply stir together peanut butter and butter. Gradually add sugar, stirring till combined. Shape into 1 inch balls and place on waxed paper. Let stand still till dry (about 20 minutes). Melt confectioners’ coating in a double boiler. Cool slightly. Dip balls into melted coating and let excess drip off. Place on waxed paper and let stand till coating is dry.
I always double or triple this recipe because everyone loves them so much. Do not use chocolate chips. You can use Almond Bark as a substitute. I always chop up the coating so that it melts easier. Melt on low heat as you do not want your chocolate to scorch or burn.
If you have never made them before they are better than any Reese’s product. Oh so good! They get their name from the buckeye nut that they resemble but they are much better that is for sure! You can make these in advance to the holidays and they keep really well in the refrigerator between wax paper in an airtight container. Peanut Butter Balls also make great gifts too! Be sure to double the batch because they won’t last long, they are that good!
A quick and easy version of this is Buckeye Bark. You can make it in minutes!
Peanut Butter Balls
- 1/2 cup peanut butter
- 3 Tablespoons butter softened
- 1 cup sifted powdered sugar
- 8 ounces chocolate flavored confectioner's coating
- Stir together peanut butter and butter. Gradually add sugar, stirring till combined. Shape into 1 inch balls; place on waxed paper. Let stand still till dry (about 20 minutes). Melt confectioners' coating in a double boiler. Cool slightly. Dip balls into melted coating; let excess drip off. Place on waxed paper; let stand till coating is dry.
- Makes 30 pieces.
- Tip: I always double or triple this recipe! Do not use chocolate chips. You can use Almond Bark as a substitute. I always chop up the coating so that it melts easier. Melt on low heat as you do not want your chocolate to scorch or burn.
MORE DESSERT RECIPES YOU MAY ENJOY:
Berry Cobbler Slow Cooker Recipe
Slow Cooker Chocolate Lava Cake
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Chocolate and peanut butter — yum! I’d like to try these for our cookie exchange this year.
Peanut Butter Balls (aka Buckeyes) are my favorite sweet treat at Christmas!