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Reeses Peanut Butter Cups No Bake Truffles Balls

Reeses Peanut Butter Cups No Bake Truffles Balls

Reese’s Peanut Butter Cups No Bake Truffles Balls are even than those infamous Buckeye’s! Try these for your next holiday gathering, but be sure to make double the batch!

Reeses Peanut Butter Cups No Bake Truffles Balls

Trust me, you won’t make “buckeyes” ever again. Or you’ll just call these Reese’s Peanut Butter Cups No Bake Truffles “buckeyes” or “Reese’s Truffles,” because, well, those are kinda easier to say! 

Whatever you call them, they are for sure DELICIOUS! Here’s how to make them:

No Bake Reese’s Truffles

  • 8 ounces of softened cream cheese
  • 1/2 cup creamy peanut butter
  • 2 tablespoons granulated sugar
  • 1 package of Reese’s mini peanut butter cups, roughly chopped (or you could use the store brand if you want to save money)
  • 2 cups chocolate chips with 1 teaspoon of shortening

What You Need To Do: 

Just add all the ingredients to a large bowl and stir together until well mixed. The batter will be soft, so be sure to place the pan of truffles in the freezer for about 15 minutes (or you could put the bowl in the fridge until you’re ready to “make” the truffles – you know, before you roll them into balls and dip them into that ooey-gooey melty chocolatey goodness)!

Once you’re ready to make them, use a cookie scoop (like the smaller version of the ice cream scoopers, like this one) to roll your truffles into balls. You can use your hands too – that’s sometimes easier I’ve found. After you’ve placed your balls onto a cookie sheet with parchment paper (so they don’t stick when they’re ready to eat), put the pan into the freezer for about 30 minutes.

Pretty much like making buckeyes – but trust me – these are so much better!

To make the chocolate dipping sauce, grab a microwave-safe bowl and add the chocolate chips and shortening to it. Pop it into the microwave for about 3 minutes – but stir it every 30 seconds. 

Dunk your frozen chocolate peanut butter truffle balls in the melted chocolate concoction and set them down to harden on the pan (preferably on top of parchment paper). I used two forks and had a pretty good dunk and scoop assembly line going. The chocolate will be soft so once you’re done, go ahead and stick them back in the fridge to harden completely for about 1-2 hours (or overnight if you can).

So there you have it – Reese’s Peanut Butter Cups No Bake Truffles – that will be gone in a flash, so be sure to make extra (or double the recipe)! If you enjoy these Reese’s Peanut Butter Cups No Bake Truffles Balls, be sure to leave a comment below! 

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Paula Deen Southern Hot Crab Dip

Paula Deen Southern Hot Crab Dip

Paula Deen Southern Hot Crap Dip is the perfect appetizer and crowd pleaser. It’s pretty much the only dip you’ll need at the party, let’s just put it that way.

Paula Deen Southern Hot Crab Dip

I’m a Food Network junkie. It’s the first thing I turn on every Saturday and Sunday mornings. Kind of like when I was a kid and turned on the Saturday morning cartoons… those were the best days weren’t they?

But these days aren’t too bad, either. I look forward to catching up on my cooking shows on the weekends (The Kitchen is my fave right now) and getting inspired to try new recipes from some of my favorite chefs!

If you are in charge of bringing the chips and dip to your next potluck or get together, you’ll definitely want to make this Paula Deen Savannah southern hot crab dip recipe. You actually might want to make double this recipe because it’s just that dang good, y’all!

It’s just like a spicy dip from the south should be made. And I like to sprinkle a little bit of Old Bay Seasoning on mine to give it a more cajun feel – of course you don’t have to if you don’t want.

For this recipe you’ll need lemon or lime juice (preferably fresh), Worcestershire sauce, garlic, green onions, Parmesan cheese, mayo (full fat – this isn’t a diet dip), pepper jack cheese, jumbo lump crab meat (the best part), dry mustard, salt and pepper, and of course, some of Paula Deen’s very own hot sauce.

This recipe is enough for 4 people (it makes 4 cups).

Paula Deen’s Savannah Southern Hot Crab Dip Recipe


2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
6 cloves or use two non-roasted cloves, minced roasted garlic
1/4 cup minced, optional green onions
1/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb free of shells jumbo lump crabmeat
1 teaspoon Paula Deen Hot Sauce
1/2 teaspoon dry mustard
to taste salt and pepper


Preheat oven to 325 °F.

Grate a cup of jack cheese and toss it into the crab meat.

Then add Parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise.

Gently stir until thoroughly mixed.

Bake for 40 minutes. Serve hot with crackers or toast points.