Friday, January 11, 2013

Chocolate Peanut Butter Balls aka "Buckeye Balls"

These are based off a recipe that we've had for years and years. I retested them with vegan ingredients, just to be sure they were okay. And they are. There was nothing inherently not vegan about the original recipe.

4 (16 ounce) jars peanut butter = 64 oz.
3 1/2 (16 ounce) packages confectioners' sugar = 56 oz
1 cup vegan butter, melted
3 (12 ounce) packages vegan semi-sweet chocolate chips = 36 oz
2 tablespoons vegetable shortening

  1. Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator for about 30 minutes.
  2. Roll into 1 inch round balls and chill in freezer about 20-30 minutes.
  3. In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
  4. With a toothpick inserted in the peanut butter balls, dip them into the chocolate. Place on waxed paper and allow to set in refrigerator.

Other Details:
  • Makes about 12 dozen (144) balls.
  • Great for sharing, as long as no one has a peanut allergy.
  • You can half or quarter this recipe.
  • I also think you could use coconut oil instead of shortening, but I haven't tried it. Let me know if you try using coconut oil instead and how it turns out.
  • "Buckeye Balls" refers to the mascot of Ohio State University, and is a type of chestnut.

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