Our no-bake Peanut Butter Balls dipped in chocolate are always a crowd favorite. If you want to make “Buckeyes,” just partially dip the peanut butter balls in chocolate, showing peanut butter on the top (so they resemble the buckeye nut).
For the chocolate, we recommend melting a bar for the best consistency. (Ghiradelli also makes chocolate melting wafers.) While we melt chocolate over a double boiler, you could also use the microwave (in 20-second increments).
To freeze, make sure the chocolate is full set in the refrigerator. Use parchment to separate layers of peanut butter balls in an airtight container.
- Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into the top of each ball.
- Chill the peanut balls in the freezer until firm, about 30 minutes. They must be chilled when you dip them in chocolate or it won’t set right.
- Next, melt chocolate in a double broiler or a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Holding onto the toothpick, dip the balls in the chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Tap off excess chocolate.
- You can let the chocolate harden and dip twice if you want a thicker layer. Tip: If the chocolate in the double broiler starts to harden, you can melt it again.
- Place the chocolate-dipped balls on the parchment-lined cookie sheet. Tip: Use the toothpick to clean up the base of the ball so it doesn’t pool chocolate.
- Remove the toothpicks. Refrigerate until serving. Don’t let the balls touch each other until after the chocolate has hardened.
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