Raspberry Peanut Butter Balls / Buckeyes

This year I decided to make cookie trays for family and friends. Initially peanut butter balls weren’t on my list of things to make, but when my original idea using my PBCrave Razzle Dazzle Peanut Butter didn’t fit the bill, I decided to whip up a quick batch of these “test run” peanut butter balls.

Truth be told they were SO good, I made a second batch two days later and ended up incorporating these delicious desserts into my trays … and they were one of the show-stopper desserts. They’re your classic peanut butter ball but with a unique twist which makes them truly remarkable.

In case you’re not aware, Razzle Dazzle is sold and made by PB Crave.  The peanut butter itself is a natural peanut butter, which is a blend of red raspberries, wild honey, white chocolate and a delicious dark chocolate flavor.  Unlike typical natural butters this one is actually relatively thick and doesn’t need to be stirred together to reincorporate the oils into the butter.

The points plus/calories associated with each ball truly depends on the amount made. The first batch I got roughly 45 balls, whereas the second batch I made, I got over 60.

Serves 60. 3 Points Plus Values.

Ingredients:

• 1 16 oz. jar PB Crave Razzle Dazzle
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ½ cup butter, softened at room temperature
• 2 tbsp Crisco
• 12 oz semi-sweet chocolate chips

In a large bowl add in butter and the full jar of Razzle Dazzle peanut butter. Using a handheld mixer, beat the mixture together until smooth and fluffy.

Drizzle in vanilla and add in powdered sugar 1 cup at a time. Blend until the mixture forms a thicker batter.

Line a tray with wax paper, pick up a large rounded teaspoon amount of mixture and roll into a ball. Place the balls on the wax paper and repeat until all mixture is incorporated into balls.

Place the tray into the refrigerator to harden for at a minimum 1 hour.

Before removing the peanut butter balls from the refrigerator, in a microwave safe bowl, combine the semi-sweet chocolate chips and Crisco. Microwave in 30 second intervals, blending the mixture together with a spoon in between.  I found after 3 trips into the microwave, my chocolate mixture was perfectly melted.

Using a toothpick, pierce the balls and dunk in the chocolate. Return the ball to the tray – repeating until all balls are coated. You can use another toothpick to smooth over the pierced holes or you can leave as is.

Return the tray filled with dipping peanut butter balls to the refrigerator to harden. Allow to harden for a minimum of 1-hour.