No-Bake Buckeye Balls
Easy, no-bake Buckeye Balls with creamy peanut butter centers and a snappy chocolate shell. Gluten-free friendly, freezer-ready, and perfect for holiday gifting.
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Servings: 36 balls
Equipment
- Mixing bowl
- Electric mixer or sturdy spoon
- Baking sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Toothpicks
Ingredients
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 3 1/2 cups confectioners' sugar sift if lumpy
- 12 ounces semisweet chocolate chips or chopped semisweet chocolate
- 2 tbsp vegetable shortening optional, for smoother dipping
Instructions
- Line a baking sheet with parchment. In a large bowl, beat the peanut butter and softened butter until creamy. Mix in the vanilla and salt.
- Gradually add the confectioners' sugar, mixing until a firm, not-sticky dough forms that holds together when pressed.
- Scoop about 1 tablespoon of dough per piece and roll into smooth 1-inch balls. Arrange on the lined sheet. Chill until firm, 30 minutes (or freeze 15 minutes).
- Place the chocolate chips and shortening (if using) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until melted and glossy. Alternatively, melt over a gentle double boiler.
- Insert a toothpick into a chilled peanut butter ball and dip it into the chocolate, leaving a small circle of peanut butter showing on top. Let excess drip off, then return to the sheet. Repeat with remaining balls.
- Chill until the chocolate sets, about 15 minutes. If desired, smooth over the toothpick holes with a fingertip.
- Store covered in the refrigerator until serving.
Notes
Use creamy peanut butter for the smoothest texture; natural peanut butter can be used if well-stirred but may make the mixture softer—add a little extra confectioners' sugar if needed. Swap semisweet chocolate with milk or dark chocolate to taste. For tidy dipping, keep the peanut butter balls well chilled. Buckeyes keep 1 week refrigerated or up to 2 months frozen; separate layers with parchment.
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