Peanut Butter Balls. They are round peanut-butter-nutty-chocolate wonders that have been in the Lauder-Foster family for 4 generations. Peanut Butter Balls are similar to the popular homemade confection called Buckeye Balls, but these are completely dipped in chocolate and then rolled in chopped nuts.
Family history and peanut butter balls…
Traditions and techniques
Peanut Butter Balls
- 2 cups Chunky Peanut Butter* see recipe notes
- 4-5 cups powdered sugar
- 12 tablespoons unsalted butter softened (salted is ok too)
- 2 lbs pecans or walnuts toasted
- 2-3 lbs dipping chocolate light or dark
Mix the softened butter and peanut butter until blended and smooth. You can do this in a food processor, or with a hand held or stand mixer. Add powdered sugar, mix until the peanut butter mixture is dry enough to roll into balls without sticking. If using a stand mixer or food processor, pulse or turn off and on quickly a few times and then mix on low just until blended.
You may need to add more powdered sugar. Add a little at a time. These should be a little dryer than the consistency of chocolate chip cookies. If the mixture is too dry, add a little milk.
Roll into balls about 1″ in diameter. Place on a cookie sheet in single layer, when the cookie sheet is full, place in the freezer or refrigerator until thoroughly chilled.
Spread half the nuts on a baking sheet. Place in a preheated 350 degree oven for about 10 minutes. Remove and let cool, coarsely chop half of the nuts by hand on a cutting board. Place in a 9×13 pan. Put the rest of the nuts into a food processor or blender and chop fine. Mix with other hand chopped nuts. Set aside.
Place the chocolate in a glass bowl in the microwave or on the stove in a double boiler. Be careful not to burn the chocolate. In the microwave, melt at 30 second intervals. Remove and stir. Heat just until chocolate is melted.
To assemble, create an assembly line peanut butter balls, melted chocolate, chopped nuts, empy pan at the end.
Remove pb balls from refrigerator.
Dip into melted chocolate, then roll into nuts.
Place back on another cookie sheet or pan, and refrigerate.
After they chocolate is set, remove and store in Tupperware, Ziplocks bags or other covered container. These keep well for a long time in the refrigerator or freezer.
- I often skip the toasting of the nuts if I’m in a hurry, which is most years! The toasting of the nuts give a bit of extra crunch.
- Do not use natural peanut butter. I recommend Skippy or Jif Crunchy peanut butter.
- You may purchase either dark or light (milk) chocolate for this recipe. I prefer light, but occasionally make dark as well. The peanut butter balls in the photographs on this post were dipped in dark chocolate.
Peanut Butter Balls are the perfect make-ahead cookie for all of your holiday parties and get togethers! Maybe this will become your new family tradition 🙂 Happy rolling!