Go Back

Homemade Peanut Butter Buckeye Balls with Chocolate

Peanut butter buckeye balls are made by rolling a smooth, firm peanut butter filling and dipping each ball in melted semisweet chocolate. A small circle of peanut butter stays visible at the top for the classic buckeye look.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 minutes
Chilling 55 minutes
Total Time 1 hour 22 minutes
Servings: 40 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 cups confectioners' sugar
For the chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp vegetable shortening

Equipment

  • 1 rimmed baking sheet
  • 1 microwave

Method
 

Make the filling
  1. Line a rimmed baking sheet with parchment paper.
  2. Beat the peanut butter, butter, vanilla, and salt in a large bowl until smooth.
  3. Gradually beat in the confectioners' sugar until a firm dough forms.
  4. Scoop heaping tablespoon portions.
  5. Roll the portions into balls.
  6. Arrange the balls on the baking sheet.
  7. Refrigerate for 30 minutes, until firm.
Make and apply the chocolate coating
  1. Combine the chocolate chips and shortening in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring after each, until smooth.
  3. Insert a toothpick into a chilled ball.
  4. Dip the ball into the chocolate, leaving a small circle of peanut butter exposed at the top.
  5. Return the ball to the baking sheet.
  6. Smooth over the toothpick hole.
  7. Repeat with the remaining balls.
  8. Refrigerate for 20 to 30 minutes, until the chocolate is set.

Notes

For neat dipping, keep the filling balls chilled until you are ready to coat them. Store in an airtight container in the refrigerator for up to 2 weeks; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and dairy-free chocolate chips.