Gluten-Free Graham Crackers

Buckeyes (Peanut Butter Balls)

peanutbutterballs small

Peanut Butter Balls (aka Buckeyes)


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


2 cups GF Graham Cracker Crumbs [Kinnikinnick]
1/4 cup powdered sugar
1 cup of Peanut Butter [Skippy]
2 Tablespoons softened butter

4" x 4" chunk of dipping chocolate.
1/2 cup semi-sweet chocolate chips [Nestle's]

Mix graham cracker crumbs and powdered sugar until blended.
Into the crumb mixture, work in the peanut butter and butter.
Form mixture into 1" balls and place on cookie sheet
Put populated cookie sheet into the freezer for 1 hour

Melt dipping chocolate and chocolate chips together in microwave on low power. Be careful not to burn the chocolate.

Dip frozen peanut butter balls into the melted chocolate.
Place back on cookie tray and return to freezer for another hour.

Put in a tightly covered container and store in a cool place. We keep them in a closet that is adjacent to our garage [it's cooler].

Peg Notes:

I go so much by feel, this is hard to explain. I'll do my best.

If the graham cracker mixture seems too dry, add more peanut butter - 1 to 2 tablespoons at a time. Mixture should hold it's shape easily. It's a play dough type consistency.

Dipping these things are messy - I just use my hands. I have not found an easier way to do it. Some have good luck with inserting toothpicks, I have not.

If chocolate starts hardening back up, put it in the microwave for another minute.

Enjoy!