Order Your Almanac Today!

No-Bake Peanut Butter Balls

Photo Credit
Lynne Ann Mitchell/Shutterstock
The Editors
Yield
About 50 balls
Category
Candy
Course
Desserts
Occasions
Halloween
Preparation Method
Other
Print Friendly and PDF

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 fully set in the refrigerator. Use parchment to separate layers of peanut butter balls in an airtight container. 

Check out more of our Favorite No-Bake Recipes!

Ingredients
1-1/2 sticks (12 tablespoons) butter, melted
1 28-ounce jar peanut butter
1 box powdered sugar
1 6-ounce bar sweet (or semisweet) chocolate
Instructions
  1. Mix margarine, peanut butter, and sugar. Shape into small balls and place on wax paper. Put a toothpick into the top of each ball.
  2. 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.
  3. Next, melt chocolate in a double broiler or a bowl set over a pan of barely simmering water. Stir frequently until smooth.
  4. 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.
  5. 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. 
  6. 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.
  7. Remove the toothpicks. Refrigerate until serving. Don’t let the balls touch each other until after the chocolate has hardened.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Carla (not verified)

1 year 6 months ago

This is always a hit and great for Christmas cookie exchange.Your version of this receipe is very unclear.12 tablespons of (yes) butter is time consuming,(measure it a different way)equal to -------------?
The receipe for Christmas Stollen is absolutely delicious.,so just saying.
I am tempeted to make both of these but sometimes savouring them for special occiasions makes them special.
Carla

Hi, Carla. You’ll notice when you buy sticks of butter there are markings on the wrapper. The marks are separated into tablespoons. One stick has 8 tablespoons. So 1-1/2 sticks of butter will equal 12 tablespoons. This can also be called 3/4 cup of butter.

Kathleen (not verified)

1 year 9 months ago

I like the recipe, except for the margarine. Why margarine? It's very bad for us. Real butter is much better!

PJ (not verified)

1 year 10 months ago

1 Box of powdered sugar??? Couldn't you tell us what size/weight of the box? Who even buys powdered sugar in a box?

robin (not verified)

3 years 7 months ago

lorraine, as per google 3 1/2cups are in a one pound box of powdered sugar. have a good day.

Susan Fisher (not verified)

3 years 7 months ago

Lorraine there are about 3 1/2 cups of sugar in a box 1 pound of powdered sugar

Lorraine (not verified)

3 years 7 months ago

How many cups are in one box of Powdered Sugar. In Canada, we can’t buy it by the box.