Tuesday, December 18, 2018

Peanut Butter Balls (AKA Buckeyes) FAMILY FAVORITE!

Will you be ready??? 💋🎄💋

I have to admit...

After I've been making these luscious treats for decades, I just realized
I had never posted about them!


Well, I certainly wanted to remedy that, so here is one of our
family favorites..one that we don't like to go through the holidays without. 

The first time ever I made these was when I was pregnant for our first child (almost 5-0 years ago! = ssssshhh!) After having been given a sample - I HAD to get the recipe from that neighbor who shared.

Have had a blast making these with daughters-in-love and precious granddaughters over the years! 

So now you can make them too.  

I DO live in the state of Ohio, where many folks refer to these treats
as Buckeyes.  They don't completely cover the ball in chocolate, that's really the only difference. 

But for me, these have been named Peanut Butter Balls from the beginning, so I'm sticking with that name.  

You get to choose if you fully dunk...or not.  

The rolling them into balls takes a little while (recipe is easily cut in half)...and then they need to chill so the chocolate adheres a little better.  So plan to whip something else up while you're waiting...or decorate the Christmas tree. 

Or visit with your family while you've got them there...

(This recipe is easily cut in half!) 

Hope you enjoy these awesome treats that add a great flare to any
holiday tray!

(Psst!  This is one of 300 recipes in my first cookbook...
RECIPES & RECOLLECTIONS...on sale for $12 + free shipping!
Click here if you'd like more info..)


1 lb. butter or margarine, melted
5 c. smooth peanut butter
2-1/2 - 3 lb. powdered sugar
(8 - 9 cups) 
1 TB. vanilla extract
2 (12 ozs. each) pkgs. semi sweet chocolate chips
2 heaping Tb. Crisco 

Line 2 cookie sheets with waxed paper; set aside. 

In large saucepan, stir peanut butter into melted butter; when blended, add vanilla and enough powdered sugar until mixture is slightly crumbly.  While mixture is still warm, roll balls the size of walnuts and place on prepared cookie sheets; chill for 1 hour. 

Meanwhile, melt chocolate chips and Crisco together in a double boiler and keep warm. (You don't want the chocolate to get cold). Dip the chilled balls in chocolate, placing back onto waxed paper and chill to set up. 

Makes a truckload! 

Store in a covered container in a cool place.  They keep well for a few weeks. 
(If you can stay out of them!) 

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