Wendell’s Buckeyes

by Rachael Ray Show Staff 1:49 PM, December 20, 2016

Rachael Ray Show

Aired December 20, 2016

Serves a lot of balls!

Scroll down below to see how this recipe was made on Facebook Live!


1 1/2 pounds (about 6 cups) powdered sugar
1/2 pound butter, at room temperature
2 cups creamy peanut butter
1 bag semisweet, milk or dark chocolate chips


In a stand mixer, combine the powdered sugar, butter, peanut butter and a pinch of salt and mix until smooth. Using a small scoop, scoop the dough into half-inch round balls , about the size of a buckeye. Roll them in your hands to make them completely smooth and place onto a wax paper-lined tray. Refrigerate for one hour or until firm.
To dip, place a couple of inches of water into a saucepan and place a glass or metal bowl over top to make a double boiler. Turn the heat on medium and place the chocolate chips into the bowl. Stir the chocolate chips as they slowly melt.
Stick a toothpick into a peanut butter ball, dip the ball into the chocolate and coat 3/4 of the way up. Shake off any extra chocolate and place chocolate-coated balls on a wax paper-lined sheet tray to let the chocolate harden.
Once the chocolate has hardened, pinch the hole made by the toothpick to make them smooth again.


Peanut Butter and Jelly Time

Grant’s 2-Ingredient Chocolate Peanut Butter Spread

5-Minute Dessert: Chocolate-Peanut Butter Parfait

Around the Web