Buckeye Peanut Butter Balls – creamy peanut butter candy balls dipped in smooth melted chocolate. The easiest homemade candy recipe!
Buckeye Peanut Butter Balls
Homemade peanut butter fudge rolled into a ball and carefully dipped in melted chocolate. The end result looks like a buckeye nut but tastes like a creamy and delightful peanut butter forward peanut butter cup! I’m working on a collection of homemade candy recipes, and this one just went right to the top. It’s so easy and everyone loves them. Perfect for homemade gift giving.
Ingredients for Buckeye Peanut Butter Balls
- Creamy Peanut Butter – for best results use a widely available store bought brand like Skippy or Jif. Natural peanut butter will not have the same consistency.
- Unsalted Butter – if using salted butter, omit the table salt in the recipe.
- Table Salt – use table salt instead of kosher salt for easier blending.
- Powdered Sugar – for the most accurate measurement use a kitchen scale
- Ghirardelli Dark Melting Wafers – these wafers are meant to be melted and used for dipping, and unlike other wafer brands they taste really good! Most brands of candy wafers and candy melts have very little flavor, and chocolate chips are not made for melting, so these are a must for me. The milk chocolate and white variety are also high quality and delicious!
- Wax or Parchment Paper
- Stand Mixer or Hand Mixer
- Small Cookie Scoop – you can also use a tablespoon sized measuring spoon but the trigger in the scoop makes it go much faster!
How to Make Buckeye Peanut Butter Balls
- Prepare peanut butter fudge mixture by combining peanut butter, butter, salt and powdered sugar.
- Chill peanut butter fudge, then use a small cookie scoop to roll into balls.
- Add toothpick to each ball and freeze for at least 1 hour.
- Melt chocolate wafers and dip about 2/3 of the peanut butter balls, tapping off excess.
- Place on waxed paper and carefully remove toothpicks.
- Refrigerate 30 minutes or until set.
- For the best results, use the Ghirardelli Melting Wafers. They are easy to work with and are high quality so they taste good!
- Once the peanut butter balls start to thaw, the toothpicks get loose. If you are having trouble dipping, put balls back into the freezer.
- Chocolate can be rewarmed for easier dipping if it starts to thicken as it cools.
- When removing the toothpicks, make sure no pieces are left behind in the peanut butter.
- Smoothing over the toothpick hole is totally optional! I think they look cute both ways! If you want to smooth over the hole, use a clean finger tip before chilling the finished balls in the last step.
How to Store Buckeye Peanut Butter Balls
- Store in layers separated by waxed paper.
- Keep refrigerated in a tightly closed container.
- Refrigerate for up to five days or freeze for up to two months for maximum freshness.
More Homemade Candy Recipes
- 1 cup creamy peanut butter
- 8 tablespoons unsalted butter slightly softened but still cold
- 1/4 teaspoon table salt
- 2 1/2 cups powdered sugar sifted (10 ounces)
- 10 oz Ghirardelli Dark Chocolate Melting Wafers
In the bowl of a stand mixer using paddle attachment, combine peanut butter, butter, and salt for about 30 seconds on medium speed. Some butter pieces will still be visible. Turn mixer to low and gradually add in powdered sugar. Refrigerate peanut butter mixture for 15 minutes to make rolling into balls easier.
Once peanut butter mixture has chilled, line two plates with waxed paper and beginning scooping and rolling. Use a small cookie scoop or a tablespoon sized measuring spoon to measure peanut butter mixture and roll lightly into balls. Place balls on waxed paper lined plates. Insert toothpicks into each ball and freeze 1 hour or until ready to dip.
Melt chocolate wafers according to package instructions. Add melted chocolate to a small deep bowl. Remove one plate of peanut butter balls at a time and work quickly to dip about 2/3 of the ball in the melted chocolate. Gently tap toothpick on side of bowl to remove extra chocolate and set balls back on waxed paper. If the toothpicks get too loose while dipping, return balls to freezer. Rewarm dipping chocolate as needed to keep it smooth and easy to use.
Once the dipping is complete, remove toothpicks and check each one to make sure the toothpick is intact and no piece has broken off inside the ball. Refrigerate peanut butter ball until chocolate is set and peanut butter is chilled. Serve Buckeyes chilled or at room temperature. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
The toothpick will leave a small hole in the center of the Buckeyes. You can leave it as is, or carefully smooth it over with a clean finger tip.
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