Recipe: Buckeyes or Chocolate Peanut Butter Balls

Depending on what part of the country you are from these are either Buckeyes or Chocolate Peanut Butter Balls. The only difference is you dip the balls into the chocolate about 3/4 of the way, so that the result kinda looks like a Buckeye seed (or so I’m told – hey, I’m from Nebraska, we don’t really have Buckeyes here).

Either way once you make these – FREEZE THEM! They are SO good frozen! Beyond that they are very soft and will melt if they get too warm so no matter what – keep them cool!


1 1/2 cups butter, softened (no substitutions on this one otherwise they don’t turn out)
6 1/2 to 7 1/2 cups powdered sugar (approx. a 2 pound bag)
2 cups peanut butter
2 tbsp milk
1 tsp vanilla
(3) 12 ounce bags of semisweet chocolate chips

Start by softening the peanut butter – put it in the microwave for about a minute in the jar – be careful as your just trying to get it soft enough to mix in. Combine the butter and about 4 cups of the sugar. Once mixed completely slowly pour in the peanut butter.

Add the milk and vanilla and beat well. As you mix start adding sugar so that the dough becomes nice and firm. Roll into 1 inch balls and chill for at least 30 minutes. I actually prefer to either refrigerate them for 24 hours or freezer them for a few hours just so they are easier to dip.

Melt the chips together – my prefered method being a bowl in the microwave, stirring the mixture every 30 seconds. If you don’t have a dipping fork use a toothpick instead. Dip each ball into the chocolate and shake off any excess. Let sit until hard and freeze or refrigerate.

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