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Ingredients
50 m servings 331 calsOriginal recipe yields 30 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 331 kcal
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- 17%
- Fat:
- 19.4 g
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- 30%
- Carbs:
- 40.6g
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- 13%
- Protein:
- 4.2 g
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- 8%
- Cholesterol:
- 16 mg
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- 5%
- Sodium:
- 106 mg
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- 4%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Ready In
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
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Reviews
Read all reviews 544677 Ratings
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Most helpful positive review
10/17/2007
Realy really, good! But it took me a few tries to get the technique right. This might help: the chocolate has the be very hot and the balls must be very cold for the chocolate to stick right. I ...
Most helpful critical review
12/20/2006
HELP!!! I can't figure out what I did to this recipe. My mixture is too fluffy and when i started rolling them into balls they stuck to my hands and now they look like little porcupines. I add...
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10/17/2007
Realy really, good! But it took me a few tries to get the technique right. This might help: the chocolate has the be very hot and the balls must be very cold for the chocolate to stick right. I ...
12/21/2005
I've made this recipe several times and everyone loves them! I use 4 cups confectioner's sugar and 2 cups peanut butter. A few other techniques that have helped: chill the peanut butter mixtur...
7/1/2002
For those of you who do not wish to use the stove top, try using a crock pot. The chocolate melts easy and stays melted for as long as you need. Remember to set it on low. If you don't plan on u...
11/15/2006
Quick tip for easier dipping. The obvious one of melting the chocolate in the microwave. I've made these since high school and never thought of that! The next tip is to use an ice cream scoop to...
12/18/2001
I've been eating my grandmother's wonderful Buckeyes all my life so I decided to give this recipe a try (since I didn't have her recipe handy). I would recommend this recipe with the following ...
2/19/2006
This recipe is AWESOME!!! I did a little altering... For the peanut butter, I used Smuckers Natural creamy peanut butter(it has no trans fat. I am pretty much a health freak.), Smart Balance b...
12/19/2004
I make buckeyes every holiday season for my students (I teach high school). This recipie is great. I only have one hint. Add some parafin wax to the melted chocolate. The wax will thin out t...
12/19/2006
HELP!!! I can't figure out what I did to this recipe. My mixture is too fluffy and when i started rolling them into balls they stuck to my hands and now they look like little porcupines. I add...
11/17/2002
Rolling the balls was very sticky, so I put powdered sugar on a paper plate and dipped both palms in after rolling each ball and it worked wonders; balls came out smooth. I also decreased the s...