I know that traditionally, these buckeye balls are supposed to have a peanut butter circle exposed not covered in chocolate…I love the whole truffle dunked. They are peanut buttery, creamy, and delicious. It is fun to put these in mini, white cupcake papers and put an assortment of different truffles in a tin. It is perfect for the holidays and perfect for giving.
16oz. creamy peanut butter
2 sticks softened butter
2 cups powdered sugar
2 cups semi-sweet or milk chocolate chips
sprinkles or chopped peanuts
Combine the top 3 ingredients in a large bowl and mix by hand or mixer. It should be a stiff dough. On a non-stick sprayed cookie sheet, scoop balls onto the sheet using a small cookie scoop. Continue until the dough is gone. Refrigerate until chilled and firm, at least 30 minutes. You can put them in the freezer instead, they work better when frozen.
Melt the chocolate in a microwave safe bowl for about 2 minutes. Stir to make sure it is all melted. Spray some foil with Pam spray and lay on counter. Dunk each peanut butter ball with a spoon into the melted chocolate and place on the foil to set. Sprinkle with holiday sprinkles or crushed peanuts while still wet if you choose to. Continue until finished and lift and place the foil sheet on a baking sheet. Refrigerate until set, about 30 minutes. Enjoy!