Best Buckeye Balls Recipes

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.

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!

BUCKEYE BALLS I

Steps:

• Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.
• Roll into 1 inch round balls and return to refrigerator.
• In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
• With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.

PEANUT LADDOO BUCKEYE BALLS

Steps:

• In a medium skillet, toast the peanuts over medium heat, shaking the pan, until fragrant and slightly darkened, 3 to 4 minutes. Transfer the peanuts to a food processor and process until pulverized into a fine powder. Add the jaggery, ghee, cardamom and salt and process until the mixture reaches the texture of thick, chunky peanut butter, 1 to 2 minutes, scraping down the sides every so often. The mixture should easily form a ball if you squeeze it with your fist.
• Scrape the mixture into a medium bowl. Tightly pack a tablespoon (about 15 grams) with the peanut laddoo mixture. Remove from the measuring spoon and give the peanut laddoo mixture a squeeze with your fist, then gently roll the mixture into a ball. (If the mixture seems sticky, you can grease your hands with ghee.) If your mixture is too crumbly, return it to the rest of the peanut mixture in the medium bowl and mix in an additional tablespoon (about 15 grams) of ghee. Try rolling again, adding more ghee as needed to help the mixture come together, then form into about 15 balls. Transfer all of the laddoos to a plate and freeze for 1 hour.
• Add the chocolate and coconut oil to a microwavable bowl, and microwave in 15-second increments, stirring between each increment, until the chocolate is fully melted, 1 to 2 minutes. Alternatively, if you don't have a microwave, you can set up a bain-marie by bringing a small saucepan of water to a boil over high. Once it reaches a boil, lower the temperature to reduce it to a simmer and place a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate and coconut oil to the bowl and stir until melted, 2 to 3 minutes. Remove the melted chocolate from the heat.
• Line a baking sheet with parchment paper. Remove the laddoos from the freezer; if any have flattened, roll them again into round balls. Insert a toothpick into each peanut laddoo and dip it into the chocolate, leaving about ⅓ of the laddoo exposed on top. Transfer each ball onto the parchment-lined baking sheet and remove the toothpick. If it's stuck, use another toothpick to push the laddoo off the inserted toothpick.
• Transfer to the freezer until the chocolate is set, 10 to 20 minutes. Gently use your finger to smoothen the surface of the peanut laddoo to cover the toothpick holes. Serve chilled. Store in an airtight container in the refrigerator for up to 2 weeks.

BUCKEYE BALLS

Steps:

• Mix first 3 ingredients together.
• Roll into 1" balls and place on waxed paper lined cookie sheet.
• Refrigerate 2 hours or overnight.
• Melt chocolate chips in double boiler with oil.
• Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
• Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.

BUCKEYE BALLS

Steps:

• 1. Using a stand mixer or hand mixer beat peanut butter, butter, vanilla and powdered sugar until it forms a fairly stiff dough. The dough should be stiff enough to roll into soft balls but not so stiff that it looks dry. If necessary add 1-2 more tablespoons powdered sugar.
• 2. Roll the dough into balls using about 1 rounded tablespoon per ball. Place on a parchment covered baking sheet with a little bit of space between each ball.
• 3. Place in the freezer uncovered for about 20-30 minutes. Take the balls out of the freezer and reroll into super smooth balls placing back on the parchment paper. Place a toothpick in the center of each ball and place back in the freezer for 10-15 minutes.
• 4. Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave for 30 second intervals stirring between each interval until the chocolate is melted.
• 5. Using the toothpick dip the frozen peanut butter balls into the chocolate going about 2/3's of the way up. Immediately dust with sprinkles and place on parchment paper to set. Remove the toothpick and use your finger to smooth over the toothpick hole.

SUGAR FREE BUCKEYE BALLS

Steps:

• To make powdered sugar replacement just mix together the ingredients for the powdered sugar replacement.
• Mix together all ingredients except chocolate and wax. Form mixture into balls. Chill. Mix choc and paraffin together in top of double boiler. Using a toothpick Dip balls into choc. Place on lined pan and chill in fridge

BUTTERFINGER BALLS (BUTTERFINGER BUCKEYE BALLS) - PLAIN CHICKEN

Steps:

• In a large bowl, combine powdered sugar, graham cracker crumbs, Butterfinger bits, melted butter, and peanut butter.
• Shape into 1-inch balls and refrigerate for 30 minutes.
• Melt chocolate almond bark according to package directions.
• Remove balls from refrigerator and dip into the chocolate almond bark.
• Place dipped balls on parchment or wax paper and let sit until set.