Tuesday, December 15, 2009

Chocolate Dipped Peanut Butter Balls

This is a treat I remember my mom making almost every Christmas. Maybe this is why my favorite candy is Reese's Peanut Butter Cups. Sydney and I made the peanut butter balls while the kids were at school. We dipped them in the chocoloate later that night. When searching for the recipes, I found out they are actually called "Buckeyes"...who knew!? :)

1 1/2 cups peanut butter + 2 TBL
1 cup butter, softened
1/2 tsp vanilla
6 cups powdered sugar
4 cups semisweet chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla, and powdered sugar. The dough will look dry (VERY DRY!!!). Roll into 1" balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball to be used later as the handle for dipping and chill in freezer until firm, about 30 minutes. (I just put mine in the fridge since it was several hours until we would be dipping them...I should have put them in the freezer for a few minutes just before we started. A few balls fell off the toothpicks as we were dipping them.)

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. When chocolate is melted, stir in 2 TBL of peanut butter. (This is my own addition to the original recipe :). Dip frozen peanut butter balls in chocolate holding onto toothpick. Leave a small portion of peanut butter showing at the top to make them look like buckeyes. Put back on cookie sheet and refrigerate until serving.

My mom always put the peanut butter balls in mini muffin cup liners and just spooned the chocolate over top.


Nicole Kemer said...

Buckeyes originated in Ohio (for the Ohio State "Buckeyes")...It is best to NOT put a toothpick into each ball...and freezing really is not necessary. (AMHIK - I AM from Ohio and make dozens EVERY year) So - Just roll the balls, placing them on waxed paper as you go, melt your chocolate in a double boiler, and keep reusing the same toothpick as you dip. The oils in the paenutbutter are what keep the toothpicks from staying in. You can refrigerate them after dipping to help the chocolate harden faster. Also, you can add baking wax to the chocolate to help thin it slightly, AND it makes them shiny!

Carol said...

We kinda do the same thing but completely cover them in chocolate. We do the double broiler and dip/roll with a fork. We also melt parowax in with the chocolate. Drop onto a wax paper, refrigerate til they harden.
It's hard to stay away from these!!

Kristin said...

Hi Jenn, these are actually only called Buckeyes in Ohio. Everyone else calls them Peanut Butter balls. :) Ohioans are pretty particular about their "buckeyes"! And...actually, the recipe my mom used when I was growing up is better than the recipe used in Ohio for Buckeyes. We also cover ours the whole way too.