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Buckeyes Recipe

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
Chill Time1 hour 30 minutes
Total Time2 hours
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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.