Buckeyes Peanut Butter Balls Or Reeses Balls Recipes

BUCKEYE RECIPES ( PEANUT BUTTER BALLS)

Steps:

• In a large bowl, mix the peanut butter, butter, vanilla, Add the icing sugar one cup at a time until your desired consistency has been met. How much confectioners/icing sugar you use will depend on your peanut butter, your butter, the humidity in your house, ETC. Add enough to the mixture until it's a harder dough that you can roll, doesn't stick to your hands too much and will hold it's shape. The dough won't be that sticky, it's a dryer dough but should still roll into balls.
• Roll the peanut butter dough into 1-inch balls and place on a parchment paper-lined cookie sheet.
• Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and place in the freezer until the dough very firm, about 30 minutes.
• Melt the chocolate chips with the shortening in a double boiler or in a bowl set over a pan of barely simmering water. Stir the mixture frequently until smooth and all of the chocolate chips are melted together.
• Dip the now frozen peanut butter balls into the hot melted chocolate by holding onto the toothpick. In order to make them look like real Buckeyes leave a small portion of peanut butter showing at the top as shown in my photos.
• Put each Buckeye back on the cookie sheet. Remove the toothpicks and using your fingertip pat the top of the peanut butter mixture where the toothpick was and smooth it over so there isn't a hole anymore. Refrigerate until the chocolate has set.
• Keep in the refrigerator and between layers of waxed paper to prevent sticking. You can also freeze these for 4-6 weeks.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

BUCKEYE BALLS

Steps:

• Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
• In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!

BUCKEYES I

Steps:

• 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.

EASY BUCKEYE RECIPE (PEANUT BUTTER BALLS)

Steps:

• Place the peanut butter, unsalted butter, salt and vanilla in a bowl. Use a mixing spoon or a hand-held mixer to mix the ingredients together to form a smooth paste.
• Add the confectioner's sugar, a little at a time, and mix it into the peanut butter until well mixed. You can use a wooden spoon or a mixer (on low speed) to do this. (The mix will get stiffer as you add confectioner's sugar. If needed, use clean, dry hands to knead the mix to make sure everything is well combined).
• If the mixture is too soft, you can add more confectioner's sugar or some ground flaxseed.
• Portion out the peanut butter mix, and roll them into smooth balls that are about 1.5 inches in diameter. Keep these on a parchment paper-lined baking tray. Repeat until you have used up all of the peanut butter mix.
• Optional - Set aside a small amount of the peanut butter mix to cover the tops of the dipped buckeye balls later (see below).
• Insert a toothpick into each peanut butter ball. Refrigerate for about 2 hours (or longer), until chilled.
• When the peanut butter balls have been chilled and are ready to be dipped, prepare the chocolate dip.
• Place the chocolate in a dry, clean, heat-proof glass or metal bowl. Heat the bowl over a double boiler until most of the chocolate chips (~70 - 80%) have melted. Then stir until all of the chocolate melts in the residual heat, and you have a completely smooth mixture.
• This melting technique prevents the chocolate from getting too hot and burnt. You can also microwave the chocolate (in a glass bowl) in 20 second intervals, stirring in between, until most of the chocolate chips have melted.
• Optional - Add the coconut oil to the chocolate chips while melting the chocolate.
• Using the toothpick, dip each peanut butter ball in the melted chocolate. Turn the peanut butter ball in the chocolate to evenly coat it, and make sure to keep the top of the ball uncovered with chocolate (see pictures in the post).
• Once dipped, lift and hold the buckeye ball up by the toothpick, and gently rotate it to get rid of the excess melted chocolate.
• Place the dipped buckeye ball on the parchment paper-lined baking tray. Repeat with the remaining peanut butter balls. Remove the toothpicks, and use an offset spatula or the flat part of a butter knife to smoothen the toothpick holes. OR use some of the peanut butter mix that you set aside earlier to cover and smoothen the hole on top.
• Chill the buckeyes in the fridge for at least a few minutes to set. Once set, they are ready to be served and enjoyed!

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

BUCKEYES (CHOCOLATE AND PEANUT BUTTER BALLS)

Steps:

• Mix together the butter, peanut butter, rice krispies and icing sugar.
• Roll the mixture into bite-size balls.
• Chill the balls until firm.
• Melt chocolate and wax in a double boiler until completely melted.
• Coat the balls in the chocolate mixture.
• Chill until the chocolate hardens.

PEANUT BUTTER BALLS

Steps:

• Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
• Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
• A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
• Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.

BUCKEYES, PEANUT BUTTER BALLS, OR REESE'S BALLS

Steps:

• Mix peanut butter, margarine, and sugar together.
• Roll into small balls and chill.
• Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.
• Enjoy!
• Optional - Drizzle second type of chocolate on top for decorative effect.