Crunchy Peanut Butter Balls Recipe (Buckeye Recipe)

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Peanut Butter Balls Recipe | Buckeye Recipe

 

A few of you guys asked for the recipe for the Peanut Butter Balls after I posted the picture on facebook of the ones that stuck to the plate…I ran out of  wax paper and just assumed they would easily come off of a plate….Wrong!  Anyway, these are my husband’s favorite!  I got the recipe from my friend Amy about 15 years ago and have made them every year since then!  We’ve already eaten at least three batches in the past month or two!
Crunchy Peanut Butter Balls (Buckeyes)
Ingredients
6 Tablespoons of soft butter (I use Parkay Margarine)
3 Cups of Granulated Sugar
3 Cups of Peanut Butter (I use Jif)
6 Cups of Rice Krispies
Semi-Sweet Morsels for dipping (about 2 bags) – These melt MUCH better than the milk chocolate morsels

Directions
*Soften butter or margarine in microwave.

*Place 6 cups of Rice Krispies into a ziploc bag and crunch them into tiny pieces.  I squeeze the bag, lay them on the counter and beat them with my hands, use a big metal spoon, etc.  Great way to get out frustration!

*In a BIG bowl combine the butter, rice krispies, peanut butter and sugar. (EVERYTHING except the morsels!)
*Mix well with a mixer.

*Place in the freezer to harden.  I usually put it in the ziploc bag that I used for smashing the Rice Krispies (reusing the bag…frugal, right?!)

*Once the mixture is frozen (a good hour or more), break it apart with your hands or cut off chunks with a knife and roll into balls.  If the mixture is not frozen enough the balls will crumble and not roll easily.  I usually only take out half the mixture at a time so it doesn’t thaw too much.

*Once you form the balls, place them back into the freezer on wax paper or foil and let them freeze again.

* Melt the chocolate in a double broiler. Some people also use a microwave to melt their chocolate.  I rig up a double boiler with my pots and pans making sure that the pot with the morsels doesn’t touch the water.    Do NOT turn the stove up too high.  It’s best to melt the chocolate SLOWLY….this is very important.  I’ve had a hard time with my chocolate this year but was finally able to get it right.  Once the chocolate is melted, turn the stove off for a while.  If you need to melt it a little more, just turn it back on.

*Take the Peanut butter balls out of the freezer (about 5 at a time so they don’t thaw too much) and use a toothpick to dip them into the melted chocolate.  They will slide off the toothpick easily so you’ll need to hold them sideways and shake the chocolate off  a little before placing them onto wax paper or foil.

*If the toothpick doesn’t slide out easily once place on the wax paper, just wait a minute or two and it will.  Continue to take out 5 peanut butter balls and dipping them into the chocolate until your wax paper or foil is full. Place the chocolate covered peanut butter balls back into the freezer. This is probably weird but I like to put the foil or wax paper onto a magazine which makes it sturdy enough to pick up and stick right into the freezer.

*Once frozen, place into a ziploc freezer bag.

*Keep frozen until ready to eat.  We like them best right out of the freezer, but you could let them thaw if you prefer.

Checkout the LadySavings Recipes Page for my personal favorites or check out this other chocolate recipe!

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  • Dannon December 19, 2012, 9:06 pm

    Hi – I’ve made these before but never crunchy. I use powdered sugar, is there a reason why you use granulated? That doesn’t sound like it would mix well. Does it add extra crunchiness?
    Thanks!

    Reply
    • Tammy December 20, 2012, 7:12 am

      When I make the smooth peanut butter balls, I do use the powdered sugar but for these ones I’ve always used the granulated. My son’s favorite are the smooth ones but for some reason my hubby is addicted to these ones :) It does mix well. You don’t feel like you are crunching on a bunch of sugar if that makes sense.

      Reply

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