Buckeyes or Chocolate Covered Peanut Butter Balls

  • Serves: Makes 12-13 dozen little balls
  • Views: 6993
  • Comments: 0

Tami Says: "This is one of those no bake cookies that are made at Christmas, no matter what! I don't know a wedding in Western Pennsylvania that doesn't have these cookies served! The fact that you don't have to bake them makes up for the fact that they have to be formed by hand and then dipped in chocolate! This recipe makes a HUGE amount, something like 12-13 dozen little balls. I usually just cut the amount in half, it is much easier to work with!"
COOKIE RECIPE HELP

INGREDIENTS
1 cup (1/2 pound or 2 sticks) unsalted butter, softened
1 cup peanut butter, smooth
1 pound (approximately 4 cups) powdered sugar, sifted; measure and then sift
1 1/2 cups graham cracker crumbs
2 teaspoons vanilla extract
1/4 teaspoon salt

two 11.5 or 12-ounce bags (4 cups) semisweet chocolate chips for dipping
2 tablespoons shortening

INSTRUCTIONS
1. In a large mixing bowl, combine the butter and peanut butter and beat (cream) until well combined and smooth. Slowly work in the powdered sugar and graham cracker crumbs. Add the vanilla.
TAMI SAYS: This will be a very stiff mixture and you want it evenly mixed. You may need to work the end amounts in by hand.  

2. Roll into 1 Tablespoon size amounts. Roll to smooth and let sit on a parchment paper lined baking sheet with sides, until you dip them.
TAMI SAYS: I like to use my #100 little cookie scoop to speed it up.

3. Melt the chocolate chips with the shortening under low heat. If using a chocolate coating, such as candy melts, then you just need to melt over simmering water until it's smooth. If using real chocolate, you will need to temper it

4. With a toothpick, stick into the ball and dip into the melted chocolate, almost the whole way to leave a bit of the peanut butter ball showing at the top. Place on a wax paper covered sheet pan to firm.

STORAGE
Store in an air tight container for several days to a week.

Also, they freeze really well. Just place on a sheet pan and freeze until hard, then place into a zip bag and remove the ones you need to dip. Let them come to room temperature before dipping or the coating can crack when it chills too fast.

You can also make the mixture and store it in the fridge for several weeks and just form them as you need them over the holidays.

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