Day 6 of the 12 Days of Treats brings us to a family favorite.
Whether you call them peanut butter balls, buckeyes or any other name they all translate to the same reaction…sinking back in your chair with bliss. Peanut butter fudge texture with a chocolate shell? Yes please!
We hope you make these delicious balls of goodness part of your holiday tradition too! You won’t regret it!
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Ingredients
- 2 cups (516g) smooth peanut butter
- 1 cup (114g) butter, softened
- 4 cups (480g) powdered sugar
- 1 10-12 ounce bag chocolate chips (semi-sweet or darker hold up more firmly)
- 1 tsp coconut oil (optional)
Instructions
- In a mixing bowl, add butter and peanut butter. Beat until creamy making sure to scrape the bottom of the bowl if necessary.
- Add powdered sugar in increments and combine until consistency can be rolled and isn’t sticky.
- Using a small cookie scooper, scoop dough and roll into balls.
- Put in freezer for 20-30 minutes. (You can freeze the balls at this point if you’re doing these ahead so all you have to do is dip on the day you need them.)
- Over a double boiler, melt the chocolate and add coconut oil if you’re using it.
- Add to a shallow bowl for dipping. Using a toothpick in the top of the dough ball, dip the ball and leave the top exposed with peanut butter.
- Place on cookie sheet and repeat. Frozen cookie sheet will allow chocolate to set quicker.
- Refrigerate in covered container until ready to serve. Can be served room temp as well.
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