Peanut Butter Balls are a favorite candy recipe of mine. I make them almost every year, typically around Christmas. I love eating them but, honestly, I have a love/hate relationship with them in regards to making them. It’s not a difficult recipe but making them can be challenging. After making them for years, I’ve figured out what works best. I’m sharing the tips and tricks I’ve learned for making this an easy and lovable recipe that your family will beg you to make!
What’s in the Peanut Butter Balls Recipe
Peanut butter balls have a few common ingredients in them that combine to make peanut buttery-chocolate goodness. Creamy Peanut Butter, Butter, Powdered Sugar and Chocolate. Need I say more?
Peanut Butter Balls vs Buckeyes
Peanut Butter Balls and buckeyes are pretty much the same recipe. The big difference is the presentation of the candy. The other difference is that parts of the country refer to them as buckeyes
Peanut Butter Balls – They are coated completely in chocolate. Being from the Northeast originally, I’ve heard them called this most often.
Buckeyes – The recipe is the same but on the top candy, some of the peanut butter is left exposed. The candy resembles the nut on Ohio’s state tree, the buckeye. The candy is most often referred to as buckeyes in the midwestern part of the country, where Ohio is located.
How to Make Peanut Butter Balls an Easy Recipe
I used to make Peanut Butter Balls and use a ton of four letter words. The more I make them the less I swear. With the tips provided here you won’t have to worry about the swearing part. Here are all the ways I make the recipe procedure enjoyable.
Use Regular Creamy Peanut Butter, Not Natural – You want the inexpensive creamy (or crunchy if you like) peanut butter for peanut butter balls. This peanut butter has ingredients that keep it creamy so the peanuts don’t separate from the oil.
Use Room Temperature Butter – Room temperature butter will mix more thoroughly with the peanut butter and powdered sugar.
Let the Peanut Butter Mixture Chill – Peanut butter, butter, and powdered sugar becomes a sticky mess when it’s warm. Chill your mix in the fridge for a couple hours to firm everything back up. I’ve chill mine in an airtight container anywhere from a few hours to a few days, depending on when I have time to make and dip them.
Use Parchment Paper or Wax Paper on the Cookie Sheets – Parchment Paper or Wax Paper keep the peanut butter balls from sticking to the cookie sheets throughout the candy making process.
Scoop the Peanut Butter Balls and Chill Again – Use a cookie scoop to make all of the balls the same size. I scoop them onto a parchment or wax paper lined cookie sheet. Then, I chill them again before rolling them between the palms of my hands to shape them into a better ball shape.
Roll the Balls Quickly – The warmer the mixture gets, the more you’ll get on your hands. Roll the scooped mix between your palms quickly to form into balls and refrigerate them once more. They will dip much easier when they are chilled because they tend to fall apart less.
Use A Double Boiler for Melting the Chocolate – A double boiler method is a more fool proof for melting chocolate than using a microwave. Place a glass bowl over a pan of simmering water. Do not let the water touch the bowl. If the chocolate and shortening starts to thicken too much return the bowl to the simmering water and mix until it thins out again.
Add Shortening as Needed – For a 12oz bag of chocolate chips, melt about 2 Tablespoons of shortening into the chocolate. If you find the chocolate is thicker than you want, add more shortening a little bit at a time (think 1/8 tsp increments) until you reach the smoothness you want.
The Right Dipping Tool – I’ve tried multiple tools for dipping the peanut butter balls. One of the easiest ways I have discovered is by using corn holders! My corn holders have two prongs on them so they hold the peanut butter ball better than a toothpick or wooden skewer does.
Use a Dip then Cover Method – I think the peanut butter balls last longer if they are better completely covered. I do this as a two step method. Dip them as you would buckeyes by leaving a little peanut butter exposed on the top. After dipping a tray of them, use a teaspoon and cover up each one with a little bit of melted chocolate.
Are Peanut Butter Balls Gluten Free
Yes, these peanut butter balls are gluten free. They’re great to bring to a gathering for something sweet that everyone can enjoy.
How to Store Peanut Butter Balls
I like storing them in an air tight container in the refrigerator.
How long are Peanut Butter Balls Good For
They’ll last for a few weeks and up to a month without any issues. You can also store them at room temperature for a week or so if you don’t like them cold.
Can You Freeze Peanut Butter Balls
Peanut butter balls are freezable and will keep in the freezer tightly sealed for a few months. Take them out and thaw as needed or eat them frozen.
I think this covers how to make this tasty treat. I hope the tips and tricks I have learned over the years help you when making this recipe yourself.
Other Sweet Recipes
Here are some other sweet gluten recipes that are tasty and gluten free.
- Rolo Pretzel Bites – Sweet and salty come together is this super easy candy bite.
- Apple Pie Chex Mix – Warm Spices and crunchy apples give a new twist on Chex Mix
- 2 Ingredient Coconut Macaroons – 2 Ingredients never tasted so good and they’re Gluten Free!
Peanut Butter Balls
Ingredients
- 3 Cups of Peanut Butter Use traditional peanut butter, not a natural one
- 2 Sticks of butter, room temperature
- 5 ½ Cups Powdered Sugar. This is about 1 ½ pounds.
- 1 12 oz. Bag of Chocolate Chips, Milk or Semi-Sweet
- 2 Tablespoon of Vegetable Shortening or Coconut Oil, plus more if needed.
Instructions
- Mix softened butter and peanut butter together until smooth.
- Slowly add powdered sugar mixing until it is completely mixed in.
- Chill in the refrigerator for an hour or so to allow the mixture to firm back up.
- Once chilled, using a small cookie scoop, scoop out the mixture and place onto a cookie sheet covered with wax paper or parchment paper.
- Return the peanut butter balls to the fridge to chill again.
- Once chilled, remove the peanut butter balls and roll them in the palms of your hands to shape into balls
- Melt chocolate chips and shortening over low heat in a double boiler.
- Dip each peanut butter ball into the melted chocolate and return to the cookie sheet for the chocolate to set.
- Keep the peanut butter balls refrigerated in an airtight container.
Notes
- Use Regular Creamy Peanut Butter, Not Natural – You want the inexpensive creamy (or crunchy if you like) peanut butter for peanut butter balls. This peanut butter has ingredients that keep it creamy so the peanuts don’t separate from the oil.
- Use Room Temperature Butter – Room temperature butter will mix more thoroughly with the peanut butter and powdered sugar.
- Let the Peanut Butter Mixture Chill – Peanut butter, butter, and powdered sugar becomes a sticky mess when it’s warm. Chill your mix in the fridge for a couple hours to firm everything back up. I’ve chill mine in an airtight container anywhere from a few hours to a few days, depending on when I have time to make and dip them.
- Use Parchment Paper or Wax Paper on the Cookie Sheets – Parchment Paper or Wax Paper keep the peanut butter balls from sticking to the cookie sheets throughout the candy making process.
- Scoop the Peanut Butter Balls and Chill Again – Use a cookie scoop to make all of the balls the same size. I scoop them onto a parchment or wax paper lined cookie sheet. Then, I chill them again before rolling them between the palms of my hands to shape them into a better ball shape.
- Roll the Balls Quickly – The warmer the mixture gets, the more you’ll get on your hands. Roll the scooped mix between your palms quickly to form into balls and refrigerate them once more. They will dip much easier when they are chilled because they tend to fall apart less.
- Use A Double Boiler for Melting the Chocolate – A double boiler method is a more fool proof for melting chocolate than using a microwave. Place a glass bowl over a pan of simmering water. Do not let the water touch the bowl. If the chocolate and shortening starts to thicken too much return the bowl to the simmering water and mix until it thins out again.
- Add Shortening as Needed – For a 12 oz bag of chocolate chips, melt about 2 Tablespoons of shortening into the chocolate. If you find the chocolate is thicker than you want, add more shortening a little bit at a time (think 1/8 tsp increments) until you reach the smoothness you want.
- The Right Dipping Tool – I’ve tried multiple tools for dipping the peanut butter balls. One of the easiest ways I have discovered is by using corn holders! My corn holders have two prongs on them so they hold the peanut butter ball better than a toothpick or wooden skewer does.
- Use a Dip then Cover Method – I think the peanut butter balls last longer if they are better completely covered. I do this as a two step method. Dip them as you would buckeyes by leaving a little peanut butter exposed on the top. After dipping a tray of them, use a teaspoon and cover up each one with a little bit of melted chocolate.
