Description
Deliciously creamy and indulgent Buckeyes, classic peanut butter balls partially dipped in rich milk chocolate for a perfect balance of sweet and salty flavors. These no-bake treats are easy to make and ideal for holiday gatherings or anytime snacking.
Ingredients
Scale
Peanut Butter Mixture
- 8 tablespoons unsalted butter, room temperature
- 1 ½ cups creamy peanut butter (do not use natural peanut butter)
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 3 ½ cups powdered sugar
Chocolate Coating
- 10 ounces milk chocolate melting wafers (Ghirardelli recommended)
- ½ cup semi sweet chocolate chips
Instructions
- Prepare the workspace: Line a sheet pan with parchment paper and set aside to create a non-stick surface for the buckeyes.
- Cream butter and peanut butter: In a mixing bowl, beat together the unsalted butter and creamy peanut butter until smooth and fully combined, about 2 minutes, ensuring a creamy base.
- Add flavorings: Beat in the vanilla extract and kosher salt evenly into the peanut butter mixture for enhanced flavor.
- Mix in powdered sugar: Gradually add powdered sugar in three increments (1 ½ cups first on low speed, then 1 cup twice on higher speed), mixing thoroughly each time until the dough is smooth but slightly crumbly and no longer sticky to the touch.
- Shape the buckeyes: Scoop the peanut butter mixture and roll into approximately 1-inch balls, placing each on the prepared baking sheet.
- Chill the peanut butter balls: Freeze the balls for 30 minutes until very firm, or refrigerate for 2 hours if freezer space is limited.
- Melt the chocolate: Combine milk chocolate melting wafers and semi sweet chocolate chips in a shallow microwave-safe bowl. Microwave at 50% power in 30-second increments, stirring in between until smooth and fully melted, being careful not to overheat.
- Dip the buckeyes: Using toothpicks or wooden skewers, carefully dip each peanut butter ball into the melted chocolate, leaving the top exposed to mimic the look of a buckeye nut. Wipe off excess chocolate on bowl edge before returning to the parchment-lined sheet.
- Remove toothpicks and smooth surface: Twist and remove the toothpicks gently. You may smooth over the small holes left behind with peanut butter mixture or a slightly wet finger if desired, or leave as is for a rustic style.
- Set the chocolate coating: Allow the dipped buckeyes to sit at room temperature or refrigerate until the chocolate coating has fully hardened and set.
Notes
- Store buckeyes in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- To freeze, layer buckeyes between sheets of wax or parchment paper in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use creamy peanut butter (not natural) for best texture and flavor.
- Be careful not to overheat the chocolate during melting to prevent it from seizing.
Nutrition
- Serving Size: 1 buckeye
- Calories: 110
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
