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Buckeyes

Buckeyes are delicious treats combining creamy peanut butter and sweet chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Filling
  • 1/2 cup butter (unsalted, softened) Ensure the butter is softened to room temperature.
  • 2 cups peanut butter (creamy, not natural) Using creamy, non-natural peanut butter for consistency.
  • 1 teaspoon vanilla extract
  • 4 cups confectioners sugar (powdered) Add more if needed to achieve the right consistency.
  • 1/4 teaspoon sea salt (or kosher)
For the Chocolate Coating
  • 12 oz semisweet chocolate chips Ghirardelli is recommended.
  • 11.5 oz milk chocolate chips Ghirardelli is recommended.
  • 1 tablespoon coconut oil (or vegetable shortening)

Method
 

Preparation
  1. Line a large baking sheet with parchment paper and set aside.
  2. Cream softened butter and peanut butter together until smooth.
  3. Add vanilla and salt, mix until combined.
  4. SLOWLY add powdered sugar in 1/3 cup increments, mixing well until the dough is thick enough to roll into balls.
  5. Scoop out tablespoon-sized portions, roll them into balls, and place onto the baking sheet.
  6. Insert a toothpick into each ball and refrigerate for 15 minutes to an hour.
Chocolate Coating
  1. Melt the semisweet and milk chocolate chips with coconut oil in a double boiler or microwave.
  2. Remove the balls from the refrigerator, dip each ball into chocolate covering about 80%.
  3. Return them to the baking sheet until all Buckeyes are dipped and chocolate is set.
  4. Once set, remove the toothpicks and smooth over any holes with your finger.

Notes

Store in an airtight container. They can last about a week, refrigerated or at room temperature for softer peanut butter. You can freeze Buckeyes for up to 3 months.