Country Living Series

Sunday, April 24, 2016

Chocolate-peanut butter balls

I wanted to make something a little different for dessert for our weekly neighborhood potluck. After some thought, I decided to make chocolate-peanut butter balls.

These are similar to peanut butter cups, but I didn't bother with trying to shape them into the standard Reese's shape. Balls were easier.

I found a recipe here. These are the ingredients:

1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cups powdered sugar
4 cups milk chocolate chips (two 11.5-oz bags)
1/4 cup vegetable shortening

Since I was making these for a group, I doubled the recipe.

I started by melting the butter, peanut butter, and brown sugar on the stove.


It melts very readily.


While it heated, I measured out the powdered sugar I needed.


I added the powdered sugar a bit at a time, rather than all at once.



By adding the powdered sugar a bit at a time and stirring after each addition, the peanut butter mixture turns grainy and thick and is no longer "liquidy."


At this stage, have cookie sheets lined with waxed paper ready.


Then I made a mistake: I chilled the peanut butter mix. Wrong thing to do. Chilling makes it too brittle to roll into balls, so I had to re-heat the mix in the microwave to make it malleable again. Lesson learned: roll the mix into balls while it's still warm. Then chill.


Next step is to make the chocolate coating. Though I doubled the recipe, I only "singled" the chocolate part, figuring I could make more if needed. As it turned out, it wasn't needed.


Melt the chocolate chips/shortening in the microwave in 30-second increments. Everyone's microwave is different, and you don't want to go overboard on melting the chocolate, so take it slow.

Once the chocolate/shortening is melted and mixed, it's time to dip the peanut butter balls. A slotted spoon didn't work for me (the slots were too small and the chocolate didn't drain from the spoon), so after a bit of juggling, I ended up using a fork to sort of roll the balls around the chocolate, then fished them out with tongs.



I laid the wet balls on waxed paper.


When everything was dipped, I put the cookie sheets in the chest freezer for a few hours, just to harden things up.


The results are positively addicting.


I recommend keeping them in the refrigerator, but it's almost guaranteed they won't last long.

8 comments:

  1. I must make these. In Ohio/ Indiana they are called "Buckeyes". I haven't had them in a while, though. My favorite snack is a spoonful of peanut butter with chocolate chips on it... yes, I'm a peanut butter and chocolate addict! :-)

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    1. I was just going to say these are called Buckeyes in Ohio and Indiana! I haven't had these in years, but I just realized that this gluten/dairy free girl can eat those if I use dairy free chips... I'm not sure I really should know that! Thanks for sharing, Patrice! You brought back some great memories of making these with my Granny!

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  2. Buckeyes! Wiping drool off the keyboard and backing slowly out of the Rural Revolution page before I have to call my peanut butter accountability partner. YUM

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  3. Please adopt me

    Carl in the UP

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  4. You can also use tooth picks to dip them, My mother used to make divinity balls like this

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  5. I can't believe this, I make these every year for Christmas, and trust me they will not last long. I have found that the best candy dippers are these little plastic gizmos from a candy supply store, a plastic handle with a loop at the end they are very cheap. It saved me a ton of time. I usually use super chunky peanut butter and add chopped walnuts. My recipe called for pecans, but had to go low brow. I also do the freeze thing except I use shortening and rub it on the cookie sheet, once frozen I can scrape them off with a spatula then I bag them in large freezer bags. This has become such a process that my hubby has to help with the mixing due to the volume. Last year I did not make them due to being in the middle of my move to Idaho, the receivers were not happy. I usually quadruple the recipe and trust me it is true, they do not last long. By October I will be getting asked if I am going to make them. Thanks for reminding me, maybe this year I will finally make small batches and store for gift giving.

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  6. My mom used to make these, called them buckeyes. I'd forgotten all about them! Just showed this to my wife. We may never buy another Reese's again. Thanks for reminding me of a favorite childhood memory!

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  7. My old neighbor's wife made those for her family and mine at Christmas. She stopped making them except for me. When I was in Afganistan for my 2nd tour she made them just for me & my guys. That and some local hooch made for a good Christmas.

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