Peanut Butter Balls aka Buckeye Balls

INGREDIENTS:

For the Peanut Butter Mixture:

1 ½ cups peanut butter

1 cup butter, softened

½ teaspoon vanilla extract

6 cups powdered sugar

For the Chocolate Coating:

4 cups semisweet chocolate chips

DIRECTIONS:

Prepare a large baking sheet by lining it with parchment paper. This will provide a perfect surface for cooling and setting your Peanut Butter Balls.

In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Mix thoroughly until the ingredients are well incorporated and smooth.

Gradually add the powdered sugar to the peanut butter mixture. Mix carefully, ensuring the sugar is fully integrated. The mixture should become stiff and easy to shape.

Using clean hands or a small cookie scoop, roll the mixture into 1-inch balls. Place each ball on the prepared parchment-lined baking sheet.

Once all balls are formed, refrigerate the baking sheet for at least 30 minutes. This chilling time helps the balls maintain their shape during the chocolate dipping process.

Prepare the chocolate coating by melting the chocolate chips. You can use two methods:

Microwave method: Heat in 30-second intervals, stirring between each, until smooth

Double boiler method: Melt chocolate over low, indirect heat, stirring constantly

Remove the chilled peanut butter balls from the refrigerator. Using a toothpick or dipping tool, carefully dip each ball into the melted chocolate, leaving a small portion of peanut butter exposed at the top – this is the classic “buckeye” look.

Gently tap off excess chocolate and return the dipped balls to the parchment-lined baking sheet.

Refrigerate the chocolate-covered balls until the chocolate is completely firm, typically about 15-20 minutes.