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Peanut Butter Buckeyes
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Prep Time:
12 minutes
Total Time:
132 minutes
Indulgent chocolate-dipped peanut butter balls, a must-have Midwest treat for any dessert spread. This buckeye candy recipe never fails to impress.
Ingredients:
  • 1 1/2 cups (390 g) smooth peanut butter (not "natural")
  • 1/2 cup (115 g / 1 stick) unsalted butter, melted
  • 3/4 teaspoon kosher salt
  • 3 1/2 cups (400 g) powdered sugar
  • 3 cups (525 g) semi-sweet chocolate chips
Instructions:
  • Prepare the rich and creamy peanut butter filling by combining peanut butter, melted butter, vanilla, and salt in a large bowl until smooth. Gradually sift in 2 cups of powdered sugar, stirring until fully incorporated. Add the remaining powdered sugar until a silky consistency forms.
  • Form the filling into 1-inch balls by rolling small portions of dough between your palms. Place them on a rimmed baking pan lined with parchment paper. Skewer each ball with a toothpick for easier chocolate dipping later.This step is best done now to prevent the balls from becoming too hard to skewer later on.
  • Refrigerate: Chill for at least 1 hour or overnight until the balls are firm enough to dip.
  • Melt the chocolate for coating: After chilling the peanut butter balls, place chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals on high power, stirring each time, until the chocolate is melted and smooth.
  • Dip the peanut butter balls in the melted chocolate: Using a toothpick to hold the balls, dip each one into the melted chocolate, covering 3/4 of the ball. Leave the top exposed to showcase the peanut butter. Place the coated balls back on the baking sheet and continue with the rest.
  • Refrigerate the buckeye balls for at least 1 hour or overnight until the chocolate is solid. Smooth over the toothpick hole with a wet finger.
  • Keep buckeyes fresh by storing them in an airtight container in the refrigerator until you're ready to enjoy: Buckeyes can also be stored in the freezer for longer preservation.

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