Ok, first let me say that, yes peanut butter balls are really just buckeyes with chocolate all around for those of you that make buckeyes. This is how my mother made them, and consequently how I made them. Growing up, we had them for some Christmases, but not every year. It wasn’t until my daughter entered the picture that they became an every year tradition. So many Christmas candies, cookies, etc. contain tree nuts (pecans, almonds, walnuts, etc.), but my daughter is allergic to those, but not peanuts. So, peanut butter balls started out as an answer to all the nuts for her, but then everyone loved them, so they are here to stay! I know your family will love them too!
This recipe was adapted from my mother’s women’s club cookbook. The original recipe says to use chocolate mixed with paraffin. I use dark chocolate candy melts, but feel free to use whatever chocolate you prefer.
- 1 cup (2 sticks) butter, softened
- 1 cup creamy peanut butter
- 1 tsp. vanilla
- 1½ lbs. confectioners’ sugar
- 2 lbs. dark chocolate candy melts
- With an electric, beat together butter, peanut butter, vanilla, and confectioners’ sugar until well combined.
- Roll dough into one inch balls and refrigerate one hour.
- Melt chocolate according to package directions.
- Dip peanut butter balls in chocolate and set on wax paper until chocolate is set.