Every Christmas growing up, my mom and I would make the same Christmas goodies– cut-out cookies and peanut butter balls (not to be confused with Schweddy balls). I loved helping my mom make and bake these special cookies at Christmastime. I always look forward to traveling home and making these with my mom.
Now, I realize that some of you call these “Buckeyes” even though my version involves completely covering them in chocolate and true Buckeyes are bare on top, but I grew up calling them peanut butter balls, so peanut butter balls they are.
I made these bad boys for our annual Christmas party this past weekend. I also made spinach dip with Hawaiian bread and peppermint chocolate cookies. And while it isn’t seasonal, I had a request from our friend who was visiting from out-of-state to make my famous peach cobbler, so I dug out some of the peaches I froze this summer.
Funny story, when one of our guy friends bit into one he started to giggle. Yes, imagine a grown man giggling with delight while eating a peanut butter ball. Success. (He may have had a few drinks in him, but I still consider it a success.)
- 3 c. crisped rice cereal (measure out 3 c. then crush)
- 2 c. smooth peanut butter
- 3/4 c. butter (softened)
- 3 3/4 c. powdered sugar
- 1 pound of melting chocolate, like almond bark, or the like
- Mix together: 2 c. smooth peanut butter and 3/4 c. butter=
- Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
- Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate.
- Remove with a toothpick. Place on foil or wax paper until cool.
You can find complete recipes of this Peanut Butter Balls in twotwentyone.net