Mix together peanut butter, butter, vanilla, and sugar. Roll pieces into ball shapes (not too big cuz they are VERY rich tasting). Place all the peanut butter balls onto a cookie sheet and place the sheet in the **freezer for at least an hour. (**changed this based on individual reviews).
Melting the White Chocolate:
Chocolate can be very temperamental. Microwave 2/3 only heating 20 seconds at a time. (heat and stir, heat and stir) Avoid getting any water/moisture in the chocolate cuz it will clump and ruin it. DO NOT even lick the spoon. Even that is enough to ruin it! (Plus its unsanitary if you are making these for others! ;)
Work in batches only pulling a group of balls out of the freezer at a time so that they do not get too soft while waiting to be dipped into the chocolate. Use a spoon and a toothpick to dip the balls into the white chocolate. And place back onto the cookie sheet. While still wet, place an M&M (or candy of your choice to serve as the iris) on top (I like to cover up the toothpick hole with ‘em)
Once the white chocolate has set and hardened, dip a toothpick into the red gel food coloring and draw on veins. FYI this part can get messy, but it doesn't have to look perfect.
***If you haven't worked with cake balls, buckeyes, or the like be aware that dipping/rolling the balls in the chocolate mix can be more difficult than it seems at first. The more you do it the easier it gets.
If Chocolate is too thick: add a spoonful of shortening (Crisco) to the mix, reheat, and stir. Add this in sparingly though as too much will make the chocolate runny and will not adhere to the balls. The chocolate will also start to thicken as it cools. If you have at least an inch deep worth of chocolate in the bowl, pop it in the microwave for a few seconds and it should return to a workable consistency. Feel free to add additional chips to these reheats as well.
Peanut butter balls are too gooey: Peanut butter textures differ by brand. Some are softer and more spreadable than others. If you find that your balls are hard to roll, add extra powdered sugar to the mix until it is at a consistency that is easier to manage.
**** This is NOT a recipe for perfectionists. Some will look lumpy and the veins will not be messy. But when you have a whole batch together they look awesome and everyone will LOVE them.
I make these and other cake ball/pop items frequently. If you have a question about this recipe, fell free to message me.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 67 (81%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 12.2mg||4 %|
|Sodium 33.7mg||1 %|
|Potassium 37.9mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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CherieBonineI didn't use this exact recipe. Just the concept. I instead made cake balls with the eye ball decorations. The kids absolutely LOVED the idea! These spooky eye balls were a huge hit!!3y ago
susieq_64I just made these and had really hard time rolling them. They come out too gooey and kept sticking to my fingers. I put them in the freezer but they didn't seem to get hard enough to roll in the white chocolate. I planned on making them for the kids for Halloween but after this I have changed my mind. I will pass on these. Sorry.3y ago
jessicahargroveThis recipe was a disaster for me.. I couldn't roll the peanut butter mixture because it was too gooey. I followed the directions but it didn't work out. I spooned it onto the sheet an put them in the freezer and when it was firm I took them out and rolled them but when I went to dip them in the chocolate an hour later they kept thawing out and practically falling off the toothpick and into the chocolate. What am I doing wrong?3y ago
AshleybRegarding Canid4712's comment, I definitely would NOT add wax to these. If you need the white chocolate to be more pliable, then you can add a spoonful of shortening (Crisco) to the chips before melting. This will definitely make it more liquid-y. Be careful though, if it is too runny you'll find more issues with it not easily sticking to the peanut butter balls. I typically find that if I buy decent quality chocolates I don't have the problem with consistency. Candy-melts, however, I have almost always needed to add shortening too.4y ago
Candi4712Had to give this only 3 stars because I am a beginner and after further research discovered that I needed to add wax to the chocolate when melting. I was unable to keep the chocolate in liquid form.4y ago
mommieof52012They taste awesome4y ago