Peanut Butter Balls Recipe

Few things go together as well as peanut butter and chocolate. It has to be one of my all-time favorite flavor combinations and one that I talk about a good bit for recipes. Growing up, my Grandmother would make little peanut butter balls that looked just like little buckeyes. She’d mix all of the ingredients together and roll the peanut butter mixture around to form these little bite sized treats. Then, she’d carefully dip them into her chocolate leaving just a bit of the peanut butter peeping through at the top.

Now, those buckeyes were wonderful treats that I surely love still, but when Little Buddy and I were making them when he was younger we decided not to fool around with all that special dipping. And by request, we decided to make them a little bit bigger.

Okay, a good bit bigger.

We also changed the recipe just a tad from my Grandmother’s classic one. I don’t think she’d mind and I know she’d love the changes.

Here’s how we made them.

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Peanut Butter Balls Recipe

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 24

An update to the family-favorite Peanut Butter Balls recipe.

Ingredients

• 2 cups sugar
• 1 5-ounce can evaporated milk
• 1/2 cup butter
• 2 cups mini marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 1/4 teaspoon sea salt
• 1 12-ounce package milk chocolate chips
• 2 teaspoons shortening

Instructions

1. Melt butter in heavy bottomed 3-quart saucepan. Swirl to make sure that bottom and sides are well-coated.
2. Add sugar and evaporated milk and heat until boiling. Cook for 12 minutes.
3. Remove from heat and stir in marshmallows, peanut butter, vanilla and sea salt.
4. Pour into a large bowl and chill for 45 minutes in the refrigerator.
5. Line a baking sheet with parchment paper.
6. Using a 1 teaspoon cookie scoop (or two teaspoons), scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.
7. Melt chocolate chips and shortening together in microwave for 1 1/2 - 2 minutes at 70 % power.
8. Dip each peanut butter ball into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.
9. Store in an airtight container.

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Recipe time includes time for chilling peanut butter balls to firm before dipping in the chocolate as well as the time for the chocolate to dry.

This recipe makes a wonderful make-ahead treat that you can easily store in an airtight container in your freezer if made well in advance. To serve, simply remove from the freezer and allow to reach room temperature.

Enjoy!

Robyn xoxo