Buckeyes (Peanut Butter and Chocolate Balls) Recipe

Ingredients

For the Peanut Butter Centers

• 1 1/2 cups no-stir creamy peanut butter
• 6 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon Diamond Crystal Kosher Salt
• 1 1/2 cups confectioners’ sugar, sifted

For the Chocolate Coating

• 12 ounces semisweet chocolate chips
• 1 tablespoon vegetable shortening

Make the Peanut Butter Filling

In the bowl of a stand mixer, beat the peanut butter and room temperature butter until smooth.

Mix in the vanilla and salt.

With the mixer on low, gradually add the sifted confectioners’ sugar. The mixture will look crumbly at first, but keep mixing until it comes together into a cohesive dough.

Roll and Chill the Centers

Line a baking sheet with wax paper or parchment paper.

Scoop the filling by the tablespoon and roll it between your palms into smooth balls. Place them on the prepared baking sheet.

Stick a toothpick into the top of each ball.

Freeze the entire sheet for at least 30 minutes. The balls need to be firm so they don’t fall apart when you dip them.

Melt the Chocolate

When you’re ready to dip, combine the semisweet chocolate chips and vegetable shortening in a microwave-safe bowl.

Heat in the microwave in 30-second intervals, stirring well after each one, until the chocolate is completely melted and smooth. The shortening helps make the chocolate fluid and perfect for dipping.

Dip the Buckeyes

Working with a few at a time, take the peanut butter balls from the freezer.

Hold a ball by the toothpick and dip it into the melted chocolate. Leave a small circle of peanut butter showing at the top to get that classic buckeye look.

Let any excess chocolate drip off, then place the buckeye back on the wax-lined baking sheet.

Once you’ve dipped them all, you can remove the toothpicks and smooth over the small hole with your fingertip.

Let the Chocolate Set

Refrigerate the finished buckeyes for about 1 hour, or until the chocolate is completely firm.

Store them in an airtight container in the refrigerator.

Buckeyes (Peanut Butter + Chocolate Balls)

These are way better than any store-bought peanut butter cup. They're named after the nut from Ohio's state tree because they look just like them. The trick is to freeze the peanut butter balls before dipping so the chocolate sets up properly.

Prep Time30 minutes mins

Chill Time1 hour hr 30 minutes mins

Total Time2 hours hrs

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Ingredients

For the Peanut Butter Centers

• 1 1/2 cups no-stir creamy peanut butter
• 6 tablespoons unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon Diamond Crystal Kosher Salt
• 1 1/2 cups confectioners’ sugar sifted

For the Chocolate Coating

• 12 ounces semisweet chocolate chips
• 1 tablespoon vegetable shortening

Instructions

• Beat the peanut butter and room temperature butter in a stand mixer until smooth.
• Add the vanilla and salt to the mixture.
• Gradually mix in the sifted confectioners’ sugar on low speed until it forms a cohesive dough.
• Line a baking sheet with the wax paper or parchment paper.
• Roll tablespoon-sized portions of the filling into smooth balls and place them on the prepared sheet.
• Insert a toothpick into the top of each ball.
• Freeze the balls for at least 30 minutes until firm.
• Combine the chocolate chips and vegetable shortening in a microwave-safe bowl.
• Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
• Working with a few balls at a time, dip each frozen ball into the melted chocolate using the toothpick, leaving a small circle of peanut butter visible at the top.
• Let excess chocolate drip off before returning to the lined sheet.
• Remove toothpicks and smooth over the holes with your fingertip.
• Refrigerate for 1 hour until the chocolate is completely set.
• Store in an airtight container in the refrigerator.

Notes

Freeze the peanut butter balls before dipping to ensure the chocolate sets properly.