Buckeyes Recipe (Peanut Butter & Chocolate Perfection)
Buckeyes anyone? I have yet to meet someone who can resist these sweet peanut butter balls dipped in chocolate. They're just so good!
Servings: 42 buckeyes
Equipment
Ingredients
- 1 ⅓ cups creamy peanut butter (such as Jif)
- ½ cup salted butter, softened (see note)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar, spooned into measuring cup (see note)
- 3 cups chocolate melting wafers (see note)
Instructions
- Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.1 ⅓ cups creamy peanut butter, ½ cup salted butter, softened, 1 teaspoon pure vanilla extract
- Sift the powdered sugar into the bowl and beat until smooth. Mixture will be thick and you may have to stir in the last half cup or so of powdered sugar. Consistency should be similar to play-dough.3 cups powdered sugar, spooned into measuring cup
- Chill the mixture in the refrigerator for at least 30 minutes. The mixture needs to be well-chilled to roll into balls. If it still seems too sticky to roll, chill a little longer.
- Line a cookie sheet with parchment paper. Portion the peanut butter mixture out with a one tablespoon scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes. Do not freeze for more than 30 minutes prior to dipping. (If you're not planning on dipping them immediately, simply refrigerate up to overnight and skip the freezing part.)
- Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide bowl or glass in 30-second intervals, stirring between each, until fully melted. Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick. I usually take a a dozen or so out, dip them, then take the next batch out, dip them, etc.3 cups chocolate melting wafers
- Use a toothpick to spear the balls and dip them in the melted chocolate. Push the balls off the toothpick back onto the parchment paper with a fork. Smooth over the hole from the toothpick with your finger or a paring knife.
- Refrigerate until the chocolate hardens.
Video
Notes
- Peanut butter: Jif creamy peanut butter was used in this recipe. Using a natural peanut butter (the kind that needs to be stirred) may affect your results. If you want to make these nut-free, use sunflower butter (stir well), and increase the powdered sugar by ½ cup.
- Softened butter: The butter should be softened but not to the point that it's melting. It should hold an indentation when you press it with your finger but not be mushy.
- How to measure powdered sugar: Spoon the powdered sugar into the measuring cup lightly as you would flour. Level the surface with flat edge, such as a knife. If you use the measuring cup to scoop the powdered sugar, it tends to compact and your mixture will be too dry to roll out.
- Chocolate: There will be excess chocolate remaining since you need to be able to dip these balls almost fully without covering the tops. If you prefer, chocolate chips may be used in place of the melting wafers. Add ½ teaspoon of coconut oil to every cup of chocolate chips for smoothness.
- Storage: Refrigerate the buckeyes in a covered container for up to a week. They can also be frozen for up to 3 months. Buckeyes stored at room temperature tend to get soft and sticky.
Nutrition
Serving: 1candy | Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 68IU | Calcium: 4mg | Iron: 1mg
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