Peanut butter balls, chocolate peanut butter balls, buckeyes, whatever you want to call them. They're very easy to make. If you're a chocolate and peanut butter fiend like me you'll love these. You can adjust the amount of powdered sugar in the recipe to suit your taste.
The recipe is here and more pictures of the process are below.
Ingredients:
1 cup creamy peanut butter (267 g)
1/2 cup salted butter, softened (113 g)
2 cups powdered sugar (245 g) or 1 1/2 cups (183 g) for less sweet
About 8 oz. (~2 cups / 230 g) semi-sweet chocolate chips or dark chocolate
Directions:
Mix/beat peanut butter and butter together in a mixing bowl until well combined and creamy (2-5 minutes). Gradually stir in powdered sugar until combined and fluffy (1-3 minutes). Taste and add more sugar, or peanut butter if desired. Cover and refrigerate 1 hour.
Shape into 1/2-inch or 1-inch balls, place on a baking sheet, cover and freeze for at least 1 hour.
Melt chocolate according to package instructions.
Dip peanut butter balls one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper or parchment paper. Refrigerate or freeze if you want them to harden faster.
Freeze covered up to 2 weeks, refrigerate up to 1 week.
Servings: 50-60
Before mixing the butter and peanut butter together.
After mixing the peanut butter and butter together.
And mixing the powdered sugar into the mixture.
Wrap and freeze the peanut butter for 1 hour.
Then roll the peanut butter mixture into balls and freeze again.
Beautifully smooth. After freezing you'll dip them in chocolate and then chill so the chocolate hardens.
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