Peanut Butter Balls

If you’re looking for a healthy holiday treat, look elsewhere! Peanut butter balls (aka buckeyes) are easily my favorite Christmastime dessert. My Mom and I get together to make them around the holidays, and it’s a good thing we only make them once a year. If I had access to these goodies year-round I would be quite plump!

Peanut butter buckeye balls recipe

3 lbs. powdered sugar
1 lb. margarine or butter
4 cups peanut butter
3 packages chocolate chips
⅓ cake paraffin wax

Heat the chocolate chips and paraffin wax in a double boiler until they melt. Combine the powdered sugar, margarine, and peanut butter in a large bowl and mix them with your hands until everything is well blended. Chill for 1/2 hour. Roll the dough into balls and chill them. Then, dip the balls into the melted chocolate, and cool them on wax paper. Store the peanut butter balls in the refrigerator, and try not to eat them all in one sitting!

This recipe makes around 175–200 balls depending on how big you roll them (and how many you eat while making them).


  1. Malori

    This is a family tradition in my home as well :). Every year my dad, my brother, and I would all roll the balls up and dip them together!

  2. gracie

    haters gonna hate. theyre called buckeyes not peanut butter balls (you leave a little uncovered circle on the top) ^_-

  3. Sheens

    Our family makes them exact same every year but we put a marachino cherry within the peanut butter ball!

  4. Sue

    For many years, every Christmas I have made tons of these. My recipe is a little different, but my family can’t wait for these. My brother-in-law digs the container out of their gift bag every year and I think he has most of them eaten by the time they leave for home!! Nothing better than something homemade from your kitchen – with lots of love!!

    1. Amanda (wit & whistle) Post author

      No, you want the margarine/butter to be cold or room temperature when you combine it with the peanut butter and powdered sugar. I think melted butter would make a big sticky (well… stickier) mess.

  5. Misty

    This has been a Christmas tradition at my Grandma’s house every year since I can remember! Put some Christmas music on and Grandma, Mom, my sister and I turn into peanut butter ball assembly line! Same receipe(except gma doesn’t measure anything) It’s hard to say how many it will make because they tend to disappear in the process! My mouth is watering thinking about them!

  6. Patty J. Smith

    I just tried to make these cutting recipe in half. The balls looked like yours, used a melon baller, but not after I dipped them. How did you do it? I tried slotted spoon to drip, toothpick, tongs, fingers nothing made the excess drip off. They don’t look pretty at all. Should I have used more wax? I used half of 1/3 since I had cut the chocolate in half.

    1. Amanda (wit & whistle) Post author

      We just roll the balls around in the chocolate with a spoon and scoop them out with a plastic fork that has the center two prongs snapped off. It’s like a mini fork left, and it keeps the chocolate looking nice on the top while letting the excess drip off. I hope that helps!

  7. Patty J. Smith

    Thank you for the tip. I will certainly try it next time. I rolled the others in colored sugars. Super yummy.

  8. Lo

    Going to try these for my son’s 1st bday party this coming Saturday!!! Thinking I better wait until Friday night at the soonest to make them…. or else there won’t be any left for the party!

  9. Susan McElroy

    I have made these at Thanksgiving/Christmas for at least 26 years and everyone raves over them. i use peanut butter, powdered sugar, butter and light corn syrup. But of all I have eaten, none compare in taste with the ones made with Karo light corn syrup. Please try it!! I also never use parrifin. I just melt semi sweet chocolate and milk chocolate chips in a double boiler. I put the dipped balls on a tray in the freezer as soon as I finish dipping them. The secret ingredient light corn syrup sets them apart from all others!

    1. Amanda (wit & whistle) Post author

      No, the paraffin won’t keep the peanut butter from melting when the chocolate hits it. If you refrigerate the bare buckeyes for a while before you dip them in chocolate the peanut butter won’t melt.

  10. Deb

    I also make these every year for Christmas and Easter. Instead of paraffin, I thin the chocolate with very small amounts of veg. oil, or another type of oil (not olive oil) – I also refrigerate the peanut butter balls before I dip them in the chocolate and then store them in the frig. My family members start looking for them as soon as they arrive.

  11. michelle

    we make them but not with butter just 1 c peanut butter, 1c honey and 2 c dry powder milk so very yummy

  12. Whitney

    Can’t wait to make these later this month…however, if you want to call them buckeyes you have to make them look like a buckeye. Buckeyes have some of the PB exposed on top to resemble the nut. I’m from Ohio so we are very specific about this point! :)

    1. Amanda (wit & whistle) Post author

      Just roll the balls around in the chocolate with a spoon and scoop them out with a plastic fork that has the center two prongs snapped off. It’s like a mini fork left, and it keeps the chocolate looking nice on the top while letting the excess drip off.

  13. kari

    I have made these every year for Christmas. I have melted the butter and PB together with brown sugar before mixing it with the powdered sugar. I usally use butter not margarine does it matter what one you use? I am going to try your recipe this year and see how they compare.

  14. Kelley

    I made these for the first time last year and my coworkers devoured them. I found a recipe that allowed me to melt the chocolate chips and paraffin in the microwave (the double boiler scared me – LOL) it still seemed to take forever to dip them though. I used a toothpick but the suggestion of the plastic fork with the 2 middle prongs broke off is a good one. I will definitely try that this year!! Thank you for the tip!!

  15. Colby

    I’m sure they were called something else long before buckeyes and something else long before that. Try making you’re own almond butter and cutting down the oil and it should make it easier to roll into balls/healthier and tastier depending on your preference. Walnut butter would probably be good too. =]

  16. Marlene

    Although the almond bark sounds easier, the parafin/chocolate chips melt has been around since I was a young girl (I’m 58)….I think it tastes better and has more shine. Just looks healthier – but how can parafin be healthy? No telling what we eat in purchased candy anyway. We made these and Martha Washington Balls or Coconut Balls. I’ve heard them called both. Your pictures make it look delish!!

  17. Sharon Lounsberry

    I have a similar recipe which adds nuts and Rice Krispies. I quit using paraffin wax many years ago and substituted crisco shortening which works just fine. It was just too weird eating paraffin wax and my friends who asked for the recipe were a bit freaked out!

    1. robyn reinle

      sharon, how much crisco do you add??? i also don’t like the thought of eating paraffin wax! but they look and sound SO delicious!!

  18. Nancy

    These look so great and I want to make them to send to peanut butter loving relatives back east- any thoughts on how well these keep out of the fridge? Wondering about melting point for shipping…

  19. Nancy

    Please don’t mess these up with Rice Krispies!!! That is not the same thing. Call it something else, don’t bastardize this recipe by adding other ingredient. It is Perfecto as it is. Just pulish a new recipe if you want to change it – leave this one as it is!!!!

  20. Kim

    How essential is the paraffin wax? 2 stores I went to were out of it, is it mainly to make the chocolate shiny or does it function for something else as well?

    1. Amanda (wit & whistle) Post author

      It’s not a big deal if you leave out the paraffin wax. Some other commenters suggested using Crisco instead. I might try it that way this year.

    2. nicole andal

      Would you use the same amount of crisco as you would the wax? O could you just leave it out completely? I have never used the wax and it is flammable it heated too quickly and I am not the best judge when it comes to heating things sometimes loll

    3. nicole andal

      Ok, thank you Bethany. I’m glad that you could decipher what I was typing, my spelling was atrocious in my above comment! :-) I have my peanut butter mixture sitting in my fridge now; it is already delicious!

  21. Bethany

    If you use shortening (crisco), use about 1 Tblspn. Making these Thursday for our family Christmas party on Christmas Eve- Can’t wait! They are my favorite holiday dessert. Do you ever use crunchy peanut butter?

  22. Candice

    I’m trying to make these right now and although I chilled them first when I try to roll them they start to soften in my hands. They’re not staying firm at all making it very hard to handle.

    I don’t have a melon ball scooper or I would use that.

    Any suggestions?

  23. Candice

    I first chilled the mix in the refigerator for half hour. After a few minutes of rolling it started to soften so I put it in the freezer for half hour. That helped, but after a few minutes out the mix started to soften in my hands again.

    1. Amanda (wit & whistle) Post author

      They might need to be chilled for a few hours to get solid enough. What if you just got out a section of the dough at a time to roll the balls, so most of it was still staying chilled?

      After rolling the balls we always chill them again before dipping them in chocolate so they don’t melt.

  24. Beth

    I just made these for the first time tonight…and I want to have them for xmas. I am wondering if I can just refrigerate or if i can freeze them??? Thanks!

  25. Debbie Dunn

    I am wondering if you have you tried Natural PB, as the consistency is a bit different, and it starts to separate, anyone?

  26. Mandy

    I have made these for years but we add graham cracker crumbs, chopped pecans and finely chopped coconut and its so much better that way. You don’t really taste the cocconut and all but it gives it texture. :)

  27. sheila

    I make these every Christmas and have never used wax. They work just fine with powder sugar, pb and butter. Born in Ohio, we have always called them buckeyes. My brother is in the Airforce and I always send them to him and his guys, they love it!

  28. Sandra

    Im wanting to make these heavenly treats. Is it possible to divide the recipe in half and no make so many?? :)

  29. Leah

    where do you get paraffin wax that you can eat?? I searched at Cub, Target, and Michael’s. no one has it :/

    1. Amanda (wit & whistle) Post author

      They have it at most grocery stores, usually in the canning section. You can always leave the wax out if you want, they chocolate will just be a bit thicker when you dip the candies.

    2. Dana Bradley

      I use vegtable oil instead of wax. It makes the choc thinner and easier to cover. For that much choc I would use about 2-3 TBS. Add a little (2T.)and stir then see if it covers nicely. If too thick add more. Hope that helps.
      Dana Bradley

    3. Kealy

      You can also use almond bark, which they have both chocolate and vanilla, and you can get that at Safeway during the holiday season for sure, and Wal Mart all the time.

  30. Beverly

    These are wonderful! My mom had a recipe she used years ago that had pet milk in it. She has lost it and I haven’t been able to find anyone you remembers how to make them. If anyone has that recipe, I would be so greatful.

  31. DeLisa

    If you make these make sure you heat the peanut butter & butter in the microwave for atleast a minute! I went right with these directions and had to throw them out. Went back and heated those two items and they turned out great!!

    1. Kealy

      why heat it? I have meade these for years and never heated them. I mix it and then actually chill it in the freezer before dipping in the chocolate/almond bark. If the house is too warm, I also chill the dough before rolling them out or they are too sticky. And then after dipping in the almond bark, I put in freezer again, which helps them harden faster, so I can eat them sooner…lol

  32. sarah

    these were INCREDIBLE, i found the recipe on pinterest, and tried it within the same week. THANK YOU. my bf can’t stop eating them :D

  33. Kim

    Tip….add 3cups of rice crispy treats to this recipe. For the choc use 12oz of choc almond bark & 12oz of semi sweet choc chips melt together. :)

    1. Stacie

      I’ve always added the rice crispy cereal too. Love it that way. I can hardly wait for holiday baking. :)

  34. Kealy

    You can also use almond bark, instead of the choc chips and wax That’s what I use, and it works great. I even tried the vanilla flavored this year and we liked them as well.

  35. Deanne Barth

    i’ve made this for years, but i add crushed graham crackers and a little vanilla. SOOOO GOOD!!!!

  36. Kaitlin

    If you crunch up a package of graham crackers and add them to the peanut butter/powdered sugar mix, they make crunchy peanut butter balls.

  37. Dianne

    Can you just make the peanut butter balls and then not dip them in chocolate? I love peanut butter and I love chocolate but I do not like them together.

    1. Michelle

      I am wondering the same thing… I don’t have any tools that won’t make marks in the chocolate.

    2. Amanda (wit & whistle) Post author

      Try this: We just roll the balls around in the chocolate with a spoon and scoop them out with a plastic fork that has the center two prongs snapped off. It’s like a mini fork left, and it keeps the chocolate looking nice on the top while letting the excess drip off. I hope that helps!

    3. Tiffany

      I use a toothpick for dipping (in reference to a question up above). :) I also add shredded coconut into the peanut butter…so good!

    1. Amanda (wit & whistle) Post author

      The weight is printed on the boxes of powdered sugar. Generally they come in one pound boxes, so you would need 3 boxes.

  38. Jennifer (TSgtMommy)

    I was pintresting “Chocolate peanut butter” and this came up…the pictures alone made me want to lick my iPad, but I refrained. I’m so excited to make these, though I’m thinking of cutting the receipe in 1/3… Because I will eat them all and not share with my family…

    1. Amanda (wit & whistle) Post author

      HAHA! Yeah, definitely don’t make a full batch if you aren’t planning on sharing. ;)

  39. Holly

    I made these today, so good.
    2cups powdered sugar
    4 Tbsp peanut butter
    2 Tbsp margarine
    This made 22 peanut butter balls that are size of 1/2 Tbsp

  40. Sara Jo

    Just came across this and had lovely food flashbacks to Christmas! Hubby and I make these every year because they are our all time fave (we try to give a lot of the away…maybe half make it out the door).

    We also add crushed graham crackers, I thinks it ‘builds’ both the texture and flavor. Texture/taste changes a bit depending on how much you crush them, all ‘crush levels’ we have tried have been great!

    To add to the delightful sin factor, we roll them in chopped nuts. We’ve used peanuts, honey roasted peanuts, and cashews. All delicious!

  41. Judy Rainey

    I made some like these only healthy. I took natural crunchy peanut butter, that you don’t have to stir.Then i added whole grain quick oatmeal oats to the peanut butter and stir. i wet my fingers and spoon a small amount out and form into a ball with my fingers. I put on a bread pan and freeze for about 30 mins. I melt a pkg. of dark choc. chips in microwave for 2 mins. then i take the balls out of the freezer and pull all to one end of the pan. I dip them in the choc chips and put back on the pan and put in fridge until they are set. Then i put in a bowl with lid and keep in fridge. I also learned a trick while dipping bon bons and things i make. Take a plasic fork with 4 prongs and break the 2 prongs in the middle out. when you pick up the dipped balls in the choc. you use the fork to scoop under to pick them up and the choc. extra runs through the middle of the fork and the prongs on each end holds the ball. These are so easy and good. But they are healthy.

  42. Deb

    I’ve made these for nearly 20 years since my son came home from 2nd grade with the recipe from his teacher. I give tins to family & friends every Christmas. You can also add decorations after dipping… like colored sugars or shots. Also try using a toothpick to dip. Once you place on wax paper just spread the chocolate over the small indentation the toothpick made!

  43. Melinda

    Will this recipe work with almond butter or sun butter? For those allergic to peanuts.

    1. Amanda (wit & whistle) Post author

      I made it with almond butter the other night and it definitely worked. Although I much prefer the peanut butter version. :)

  44. Charlotte

    I use corn cob holders to dip frozen balls in chocolate. This helps leave the top chocolate free to look like buckeyes. By the time you remove the holder the peanut butter is soft enough to rub finger over to remove small holes.

  45. donna

    Have any of you people ever seen a Buckeye?? In order to make an actual Buckeye, you need to take a toothpick and dip the peanut butter ball into the chocolate and NOT cover the entire thing. Google “buckeye” before trying to call this a buckeye recipe.

    1. Munching Queen

      Thank you Amanda for your wonderful variation of the “Buckeye” recipe, which you appropriately named “Peanut Butter Balls”. I will be trying this very soon. They look so wonderful in the picture. Much prettier than traditional Buckeyes.

  46. Tawnya

    I make these also for gifts everyone loves them. Add 3 cups of rice krispies and a bag of skor bits. Gives them a crunch

  47. Derin

    These look amazing. I don’t think I’ll wait until Christmas! The recipe calls for margarine. Can you use butter instead?

    1. Amanda (wit & whistle) Post author

      Yes, you can use butter or margarine and they turn out great either way.

  48. Lisa

    Can you freeze these? Are they good after thawed? What would be the max amount of time you could store them in the freezer?

    1. Amanda (wit & whistle) Post author

      I’ve never frozen them before, but I’ve kept them in the fridge for up to a month.

    2. Amber

      Yes you can freeze them. My grandmother used to make huge batches. Im talking about filling empty large food service size jars of mayo with p.b balls.(large family) I prefer them frozen.

    1. Amanda (wit & whistle) Post author

      I’m not sure, I’ve never tried it. They keep a loooong time in the refrigerator though.

  49. Janelle

    My mom and grandma and i have made these every christmas since i was a little girl… Their amazing!!!!

  50. Rachelle

    my mother and I have been making these for years. We add plain rice krispies to the mix though, and everyone loves them that way. And it’s great when you use the holiday rice krispies to make them festive. We have even used butterscotch as a coating and it’s really good too. These are great for goody bags around the holidays.

  51. Becky

    A family tradition at our house! Our recipe also has rice krispies in them! Not a year goes by (35 and counting) without making them! I also use a blend of chocolate bars and chocolate chips. Will be axious to try the tip with vegetable oil instead of parafin. Also make the balls ahead and then chill until your ready to dip!

  52. Kelley

    What kind of peanut butter? jiff or skippy. there is peanut butter flakes i make and it only taste right with skippy.. what kind do you use?

  53. Munching Queen

    Does anyone know if you freeze these? I often freeze holiday treats before giving them out. It keeps them fresh so I can have a larger variety of items to include as family gifts. It also gives me place to hide them from hungry children. :D

  54. Blake

    Why on Earth do you use 3 POUNDS of sugar? These should be called Type II Balls. How does peanut butter by itself not suffice?

    1. Amanda (wit & whistle) Post author

      You have to mix a lot of powdered sugar into the peanut butter to make it malleable. You can’t roll plain peanut butter into balls, it’s too sticky. Keep in mind that this recipe makes a TON of peanut butter balls to share at the holidays. Any recipe scaled up enough will call for ridiculous quantities of sugar. Perhaps I should add a disclaimer to the post so no one thinks I’m advocating eating 3 pounds of sugar single-handedly?

  55. Karrie Deutsch

    Have made these for years. I only use butter in the recipe. I also use good quality chocolate wafers for the coating. I melt them in the micro. Easy!

  56. Gina

    I saw this pinned on Pinterest and I was so excited I squealed. My Grandmother would bake every year at Christmas time. She would make peanut butter ballsjust like this. They were my favorite. Her recipes disappeared after she passed away and no one in the family had it. I am so excited I will get to make them this year. Thank you for sharing this

  57. Shanna

    My mom used to make these when I was younger. I haven’t had them in YEARS! I will be making them for/with my kids so they can have the great memories of making them like I do!

  58. Greer

    One of my cousins makes these and sells them in their very successful restaurant in Mississippi. I don’t know if the recipe is exactly the same because it’s “secret.” I will say this, she definitely freezes them after she makes them, in mason jars. Also, she uses those long straight pins with the pearl at the end, maybe they are called hat pins, for dipping and they are so thin that the holes don’t show. Lastly, semisweet chocolate is the way to go or they will turn out too sweet. FYI, I love chocolate and I love peanut butter, but I don’t like them together, go figure. I do, however, love these peanut butter balls!

    1. Debbie

      I’ve been trying for over twenty years to find The Buckeye recipe when i was pregnant with my first baby a neighbor use to make these for me and I have not found anyone else who has ever heard of them. Glad you shared the recipe Thank you!

  59. Tanja

    I have been making these balls for years and I HATE peanut butter. I cannot make enough of these during the holidays. My recipe is a bit different in that I add “rice krispies” to the dough and I use real butter. The krispies give it a bit of crunch w/o taking away from the yummy texture. Try it next time.

  60. Diane

    These are always one of our Christmas favorites. Over the years, I have experimented with different things in the center. I really like the crunch of some rice krispies cereal. Other times, I substitute crunchy peanut butter for the creamy. The balls were a little more difficult to form, but not bad, and the result was well worth it. The chocolate coating pulls it all together. YUM!!

  61. Donna

    Looks like mine !! But mine do not require refrigeration.
    equal parts powdered sugar and crunchy peanut butter
    add more or less and mold into balls
    Melt bark in microwave
    dip balls and place on waxed paper to set-up
    Enjoy !!

  62. Cathi Aden

    The recipe says 1/3 cake of paraffin wax. It says melt the wax and chocolate together. Is that correct?

    1. Amanda (wit & whistle) Post author

      Yes that’s correct. You can leave the wax out if you like, but the addition of the wax helps the chocolate smoothly coat the peanut butter balls and gives the chocolate a glossy sheen.

  63. Rosanna

    Hi! I just came across this recipe a few days ago and was able to get all the ingrediants with the exception of the cake of paraffin wax. I can’t seem to find it. Went to Michaels and they looked at me strangely. Any suggestions as to where this can be found?

    1. Michelle

      I just used the almond bark brand of chocolate instead of the chocolate chips with wax. It is easier.

    1. Amanda (wit & whistle) Post author

      I don’t have a bag on hand to check the weight, but it’s just 3 of the standard sized packages of chocolate chips—not the huge bags.

  64. Linda

    I have used this recipe for years, it was my mothers’. Last year however, I was told you should not consume paraffin wax, but not why. Have you ever heard this?

    1. Amanda (wit & whistle) Post author

      I haven’t heard that, but you can always leave it out if you are worried. The chocolate just won’t go on quite as smoothly or be as shiny when it sets.

  65. Angela

    mine is a little different…as I also add chipped pecans,shredded coconut, graham cracker crumbs.Everyone begs for this every Thanksgiving and Christmas

    1. Paula

      I usually use 1 1/2 Tablespoons of shortening for every cup of chocolate chips. It thins the chocolate out a little for dipping and leaves a nice shiny coating.

  66. Courtney


    These sound really good…any suggestions with measurements to use coconut oil instead of butter and something to substitute for the powdered sugar or a gluten free version? Recently allergic to dairy and maybe wheat/glueten:/

    1. Paula

      You can make your own powdered sugar, you just need a good food processor or blender. Commercial powdered sugar has cornstarch in it, but you can leave that out. Just put a small amount of granulated sugar in the food processor and pulse it until the sugar is light and fluffy. In place of the butter you can use margarine.

  67. Donna

    Do you suggest freezing these

    before or after they are getting chocolate? How long can you keep them in the freezer?

  68. kate

    Love peanut butter balls at xmas time, my grandmother has made them for the whole family every year since I was a little girl ! Only one thing is missing in this recipe, add rice crispys and it will add a little texture and crunch to them and makes them a little less soft and rich

  69. Carolyn

    Would love to confirm that these can be frozen. Certainly do not have room in my fridge, but my sister has a deepfreeze.

    1. Amanda (wit & whistle) Post author

      I’ve never frozen them so I can’t say. You might read through the comments. I think others have had success with freezing them.

    2. Janell

      I’ve made them (with the Rice Krispies) every year for about 25 years, and I always freeze them. In fact, that’s how I serve them. My whole family LOVES the cold crunch!

  70. Cyndi

    I make peanut butter balls every year for the holidays, adding rice krispies and paraffin (just enough to give it a shine). I also freeze mine and have never had a problem with discoloration or altering the flavor.

  71. Shirley

    I have had issues with the chocolate on my buckeyes, They are beautiful the first day after I make them but then they start getting a cloudy film on them and the chocolate starts seperating from the peanut butter ball and the chocolate doesn’t set very well, I have tried using parafin and shortning with no success…I don’t know what I am doing wrong and would LOVE any suggestions you can give me, PLEASE HELP!!…Thanks!!

    1. Cheryl

      I’m thinking has something to do with tempering your chocolate (extremes with chocolate temperature will cloud chocolate). Set your doubleboiler over already simmering water, and melt only 2/3 of your chocolate at first. stir gently and steadily with a rubber spatula or wooden spoon. Heat to 110 degrees then remove from heat and dry the bottom of the bowl. Now, add the remaining 1/3 of chocolate chips and mix vigorously until they melt. This acts to help cool the chocolate. If chocolate is too cool to work with, heat to 90 degrees.

  72. Cindy Allen

    My Aunt always made these for us growing up. These were one of the many treats she created for us. Things have changed through the years and we are no longer able to get together like back then. This is the exact same recipe. I had it at one time, but lost it. THANKS so much for sharing. I will be making these this year and will be thinking of Aunt June the whole time!

  73. Kate

    What brand peanut butter do you use? I buy Adams at our home, but a friend said it doesn’t work for these and that you need jif or skippy. Is that correct? I think Adams would taste great!

  74. Michelle

    I used creamy peanut butter and i cant get the peanut butter into balls now. I’ve followed all the directions how can i fix this?

    1. Amanda (wit & whistle) Post author

      You could try refrigerating the dough for a while. Then the butter would solidify a bit and make it easier to roll into balls.

    1. Amanda (wit & whistle) Post author

      I’ve kept them in the fridge for up to a month, but they could probably go longer. Lots of other commenters have had success with freezing them too.

  75. Miranda

    I use graham crumbs in my recipe. I also freeze mine and use chocolate waffers rather than chocolate chips.

  76. Rhonda

    I make these every year using Smuckers all natural peanut butter, but I pour off the oil on the surface. I use real butter instead of margarine. I chill the dough before forming into balls. Once I have the balls made, I can freeze them until I get around to dipping. Freezing after dipping can make the chocolate cloudy. Also, I don’t use parafin in the chocolate. I melt the chocolate in a double boiler until smooth, then I take it off the heat and add another 1/2 to 3/4 cup of chocolate bits and stir till smooth to bring down the temperature (tempering the chocolate) until it’s the temperature of a baby’s bottle (test on the wrist). Make sure to shake the balls well to get the excess chocolate off. Before you’re done, you may have to reheat/re-temper the chocolate. This makes a lot of buckeyes.

  77. brittany

    i also used creamy and i put it in the freezer and i cant get mine to form into balls ether and i used less peanut butter and less butter than it called for..oh well making peanut butter cups now

  78. Cheryl

    Yes, you can freeze these. I make hundreds each Christmas and freeze them for up to a month before they get eaten or used in gift baskets. I use a large plastic container and separate layers with wax paper.

  79. Meghan

    Thanks for the recipe! Can you use a tablespoon of light corn syrup in the chocolate for smooth texture instead of the wax?

    1. Amanda (wit & whistle) Post author

      I’ve never tried it, but I would guess no since corn syrup is very sticky. You would need to add something with a waxy/oily texture for smoothness.

  80. Sharon

    Chocolate wafers are a great way to coat buckeyes. Then you don’t have to mess with the wax and I think it might taste better.

  81. Erin

    I’ve used 2 tsp of vegetable oil to 8 oz. of chocolate for coating my truffles for several years without problems. Also, I saw a tip on Pinterest about keeping your coating chocolate warm by sitting it in a crockpot of water on high. Haven’t tried that yet, but I thought I might this year.

  82. katie

    Ive made these before and they came out great! Note to self adding water to the chocolate and wax does not make it thinner. But how did you make them so shiny? Mine come out all sorta dull.

    1. Amanda (wit & whistle) Post author

      The chocolate is so shiny in the last photo because it was still warm and gooey. As it cools and hardens it becomes less shiny. :)

  83. Emily

    I make these every year with my grandmother, but we use graham crackers in ours (must be a Northern thing, we put the crackers in a food processor, mix with the powedered sugar then mix with the butter/pb combo and roll into balls. :)

  84. Savanna

    I just finished making these and they are to die for! I didn’t use the paraffin wax and ended up buying semi-fancy (milk chocolate) melting chocolate from a candy store. They turned out great. My batch made 163. Do these have to be refrigerated and how long would you say they stay good for? I’d like to give them as Christmas gifts in a week or so.

  85. Zoe

    Do you mean 3 cups of powdered sugar not 3 lbs? That’s over 11 cups of powdered sugar to 4 cups of peanut butter. The consistency is way off and they won’t form balls. All other recipes I can find are WAY closer to equal parts of peanut butter and powdered sugar.

  86. Heather

    Does it work to split this recipe in half? I don’t really NEED that many. I’m afraid if I make that many, I’ll eat them all myself!

    1. Amanda (wit & whistle) Post author

      Sure, it will just be harder to keep it warm and melty while you dip 100+ peanut butter balls.

  87. Melissa

    I was looking for something easy to bring over to my un-laws for Christmas Eve and I think this is just what I wanted!

  88. Betsy

    how do you dip these? What tool do you use? ty for posting this recipe. We make them too, but they don’t look as good as your, but do taste yummy!

    1. Amanda (wit & whistle) Post author

      I use a plastic fork with the center two prongs broken off. Works like a charm!

  89. Jessica

    just to confirm would the 3lbs of of powdered sugar equal to about 6 cups? same with the 1 lb of butter, would you say thats 1 stick of butter?

    1. Amanda (wit & whistle) Post author

      3lbs of powdered sugar is 3 boxes of powdered sugar (they are marked 1lb on the outside). It’s more than 6 cups. 1lb of butter is 4 sticks.

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