If you are a fan of OSU or grew up in Herd country, you have likely eaten dozens of these peanut butter balls. For the rest of the country, you are in for a treat!
Prepare: 30 minutesmins
Bake: 5 minutesmins
Chill Time: 1 hourhr
Total Time: 1 hourhr35 minutesmins
Servings: 4dozen
Ingredients
1pound(454g) peanut butter
1pound(454g) powdered sugar
12ounces(340g) chocolate or chocolate candy wafers
½cup(113g) softened butter
1tsp(5mL) vanilla
1tsp(5g) salt
Instructions
Beat together butter, peanut butter, vanilla and salt until smooth.
Gradually add sugar until a thick dough forms.
Roll into 1" (20g) balls using your fingertips to avoid melting. Place on a baking sheet lined with wax paper or silicone.
Cover and chill in fridge for at least 30 minutes (preferably overnight.)
Insert tooth picks into the center.
Melt chocolate or candy coating. If using a microwave, heat 15 seconds at a time and stir well. Repeat until chocolate is melted.
Dip in peanut butter balls, leaving the top exposed and let excess chocolate drain off. Set on parchment, wax paper or a silicone mat.
Chill in fridge until firm.
Store in an air tight container up to 3 weeks or freeze up to 6 months. It's a tradition to eat these chilled.
Notes
This is a naturally gluten-free dessert.Unless you temper the chocolate or use candy coating, it will not harden unless you store them in the fridge. This is typical for buckeyes. You can melt 1 tbs of shortening in with the chocolate to thin the chocolate and make the coating shiny.