Peanut Butter Balls or Eggs

These no-bake peanut butter balls are basically homemade Buckeye candies, and they disappear from holiday cookie trays faster than anything else on the plate. A creamy filling of peanut butter, margarine, powdered sugar, and vanilla gets shaped into balls (or eggs for Easter), chilled, then dipped in a chocolate coating.

The filling should be firm enough to shape but still smooth and slightly sticky. If it’s too soft to roll, chill the mixture for a few extra minutes. If it’s crumbly, work it with your hands until the warmth softens it.

Paraffin wax mixed into the melted chocolate gives the coating a smooth, glossy finish that sets hard and snaps when you bite through. It also keeps the chocolate from blooming (turning white and chalky) during storage.

Kitchen Tips

• Chill the shaped balls for at least 10 minutes before dipping. Warm filling melts the chocolate coating on contact.
• Use a toothpick to dip, then gently smooth over the hole after removing. Or use two forks for a mess-free alternative.
• Work quickly when dipping. The chocolate thickens as it cools, so keep it over low heat or rewarm as needed.

Variations

• Skip the paraffin and use chocolate candy melts for an easier, food-safe coating that sets just as firm.
• Roll the filling in crushed graham crackers before dipping for extra texture.
• Shape into eggs and decorate with drizzled white chocolate for Easter gifts.