Dip each peanut butter ball in melted chocolate

Yields45 Servings

 3 ⅓ cups Confectionary Sugar
 1 ½ cups Creamy Peanut Butter
 9 tbsp Butter (Softened) - I use Salted Butter
 24 oz Milk Chocolate Melting Disks

1

Whip Peanut Butter and Butter with hand-held or stand mixer until well blended. I prefer the Paddle attachment.

2

Gradually add Powered Sugar on low setting. (Be careful it will fly out of the mixer!)

3

Grab a few cookies sheets or sheet pans and line them with Parchment or Wax Paper (Either works)
Using a 1 Tbsp Cookie Scoop make balls by rolling them around in your hands until smooth - placing them about an inch apart on the sheets.

Peanut Butter Balls should be set about 1 inch apart

4

Chill for at least one hour in the fridge. (Hopefully your fridge is big enough - I literally had to rearrange the entire thing to fit 2 sheets in the fridge!)

Chill for at least an hour

5

Once fully chilled and set, melt up your chocolate discs in a double boiler. I add about a tsp of Coconut Oil just for a smoother consistency of the chocolate. I have also found it helps the chocolate from seizing up as the cold peanut butter balls are dipped.

6

Dip peanut butter balls being sure to roll for full coverage. This will guarantee the perfect chocolate to peanut butter ratio in every bite! This is essential!

Top with seasonal festive sprinkles if desired (optional)

Ingredients

 3 ⅓ cups Confectionary Sugar
 1 ½ cups Creamy Peanut Butter
 9 tbsp Butter (Softened) - I use Salted Butter
 24 oz Milk Chocolate Melting Disks

Directions

1

Whip Peanut Butter and Butter with hand-held or stand mixer until well blended. I prefer the Paddle attachment.

2

Gradually add Powered Sugar on low setting. (Be careful it will fly out of the mixer!)

3

Grab a few cookies sheets or sheet pans and line them with Parchment or Wax Paper (Either works)
Using a 1 Tbsp Cookie Scoop make balls by rolling them around in your hands until smooth - placing them about an inch apart on the sheets.

Peanut Butter Balls should be set about 1 inch apart

4

Chill for at least one hour in the fridge. (Hopefully your fridge is big enough - I literally had to rearrange the entire thing to fit 2 sheets in the fridge!)

Chill for at least an hour

5

Once fully chilled and set, melt up your chocolate discs in a double boiler. I add about a tsp of Coconut Oil just for a smoother consistency of the chocolate. I have also found it helps the chocolate from seizing up as the cold peanut butter balls are dipped.

6

Dip peanut butter balls being sure to roll for full coverage. This will guarantee the perfect chocolate to peanut butter ratio in every bite! This is essential!

Top with seasonal festive sprinkles if desired (optional)

Best Peanut Butter Balls (Buckeyes)

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