Start by gathering all your ingredients and equipment. Line a cookie sheet with parchment paper for easy removal of the peanut butter balls later.
In a large mixing bowl, combine 1 cup creamy peanut butter and 1 cup unsalted butter at room temperature. Using your hand mixer or stand mixer, blend the two until they are well combined and creamy.
Gradually add 6 cups powdered sugar and 1 teaspoon vanilla extract to the mixture. Mix on low speed until everything is incorporated. The mixture will become thick, so don’t worry if it feels a bit challenging to mix.
Using your hands, scoop out portions of the mixture and roll them into balls about 1 inch in diameter. Place each ball on your prepared cookie sheet, leaving a little space between them. Once you’ve rolled all the mixture, refrigerate the balls for about 30 minutes to firm them up.
While the peanut butter balls chill, melt 4 cups semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Once the peanut butter balls are firm, remove them from the refrigerator. Using a fork, dip each ball into the melted chocolate, making sure it’s fully coated. Gently tap the fork on the side of the bowl to remove excess chocolate before placing the balls back on the parchment-lined sheet.
After coating all the balls in chocolate, return them to the refrigerator for another 30 minutes. This helps the chocolate set properly.
Once the chocolate has hardened, your No Bake Buckeye Peanut Butter Balls are ready to be served!
