The Village - No-bake chocolate peanut butter balls
RECIPES
No-bake chocolate peanut butter balls
By Anthea Dawson
I don’t really have a serious sweet tooth but I do have a bit of a problem when it comes to peanut butter. Nothing is more satisfying to me when my 3p.m. hunger bell goes off than a quick spoonful of Skippy from the fridge, or better yet a Reese’s cup from my kids' Halloween bags.
This quick, no bake recipe for chocolate peanut butter balls, also known as Buckeyes, is perfect for an on-the-go snack or a midday pick-me-up, or even a great summer dessert with a few scoops of vanilla ice cream. I store them in the freezer in a bag and they keep for a long time.
Ingredients
- 6 tbsp. unsalted buter, softened to room temperature
- 1 cup of smooth peanut butter, room temperature
- 2 cups of powdered sugar
- 1/8 tsp. salt
- 12 oz. semi-sweet chocolate chips
Preparation
MAKES ABOUT 3 DOZEN BALLS
In a stand mixer with a paddle attachment, mix the butter and peanut butter until well combined. With the mixer running at the lowest speed, slowly add the powdered sugar, and salt. You will need to scrape down the sides of the mixer to make sure everything gets well incorporated.
Line a baking sheet with parchment paper. Scoop out the peanut butter mix using a tablespoon measuring spoon and roll into balls with your hands. Space the balls out evenly on the cookie sheet and pop into the freezer for about half an hour - freezing the balls makes them much easier to dip into the chocolate later!
While the balls are freezing, heat the chocolate chips over a double boiler until they are evenly melted.
Using a fork or a toothpick, dip the frozen peanut butter balls into the melted chocolate and place back on the parchment paper. When all the balls have been dipped, pop the baking sheet into the fridge for 30 minutes and wait for the chocolate to harden. Serve and enjoy!!
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking in to everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.
RECIPES
No-bake chocolate peanut butter balls
By Anthea Dawson
I don’t really have a serious sweet tooth but I do have a bit of a problem when it comes to peanut butter. Nothing is more satisfying to me when my 3p.m. hunger bell goes off than a quick spoonful of Skippy from the fridge, or better yet a Reese’s cup from my kids' Halloween bags.
This quick, no bake recipe for chocolate peanut butter balls, also known as Buckeyes, is perfect for an on-the-go snack or a midday pick-me-up, or even a great summer dessert with a few scoops of vanilla ice cream. I store them in the freezer in a bag and they keep for a long time.
Ingredients
- 6 tbsp. unsalted buter, softened to room temperature
- 1 cup of smooth peanut butter, room temperature
- 2 cups of powdered sugar
- 1/8 tsp. salt
- 12 oz. semi-sweet chocolate chips
Preparation
MAKES ABOUT 3 DOZEN BALLS
In a stand mixer with a paddle attachment, mix the butter and peanut butter until well combined. With the mixer running at the lowest speed, slowly add the powdered sugar, and salt. You will need to scrape down the sides of the mixer to make sure everything gets well incorporated.
Line a baking sheet with parchment paper. Scoop out the peanut butter mix using a tablespoon measuring spoon and roll into balls with your hands. Space the balls out evenly on the cookie sheet and pop into the freezer for about half an hour - freezing the balls makes them much easier to dip into the chocolate later!
While the balls are freezing, heat the chocolate chips over a double boiler until they are evenly melted.
Using a fork or a toothpick, dip the frozen peanut butter balls into the melted chocolate and place back on the parchment paper. When all the balls have been dipped, pop the baking sheet into the fridge for 30 minutes and wait for the chocolate to harden. Serve and enjoy!!
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking in to everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.
RECIPES
No-bake chocolate peanut butter balls
By Anthea Dawson
I don’t really have a serious sweet tooth but I do have a bit of a problem when it comes to peanut butter. Nothing is more satisfying to me when my 3p.m. hunger bell goes off than a quick spoonful of Skippy from the fridge, or better yet a Reese’s cup from my kids' Halloween bags.
This quick, no bake recipe for chocolate peanut butter balls, also known as Buckeyes, is perfect for an on-the-go snack or a midday pick-me-up, or even a great summer dessert with a few scoops of vanilla ice cream. I store them in the freezer in a bag and they keep for a long time.
Ingredients
- 6 tbsp. unsalted buter, softened to room temperature
- 1 cup of smooth peanut butter, room temperature
- 2 cups of powdered sugar
- 1/8 tsp. salt
- 12 oz. semi-sweet chocolate chips
Preparation
MAKES ABOUT 3 DOZEN BALLS
In a stand mixer with a paddle attachment, mix the butter and peanut butter until well combined. With the mixer running at the lowest speed, slowly add the powdered sugar, and salt. You will need to scrape down the sides of the mixer to make sure everything gets well incorporated.
Line a baking sheet with parchment paper. Scoop out the peanut butter mix using a tablespoon measuring spoon and roll into balls with your hands. Space the balls out evenly on the cookie sheet and pop into the freezer for about half an hour - freezing the balls makes them much easier to dip into the chocolate later!
While the balls are freezing, heat the chocolate chips over a double boiler until they are evenly melted.
Using a fork or a toothpick, dip the frozen peanut butter balls into the melted chocolate and place back on the parchment paper. When all the balls have been dipped, pop the baking sheet into the fridge for 30 minutes and wait for the chocolate to harden. Serve and enjoy!!
About the author: Anthea Dawson Oldland is a professionally trained chef who worked for years in the restaurant and catering world before her three kids came along. Her focus had to quickly shift from working black tie events on New Year's eve to purees, bake sales and chicken fingers. Now with older kids, she finds it easier to work her trained style of cooking in to everyday life, making one family meal that is nutritious and delicious, that hopefully challenges everyone's taste buds and opens up their eyes to interesting food. She lives in Montreal, Quebec and is currently working on a cookbook of family recipes.
