Peanut Butter Buckeyes
These chocolate covered peanut butter balls are dangerously addictive. They’re easy to make and even easier to eat!
This one goes out to all of my fellow peanut butter lovers out there! Really though, if you love peanut butter, you’ve gotta make a batch of buckeyes this holiday season. This simple recipe can be halved, doubled or even tripled. Pop them in the fridge and they’ll stay fresh for weeks… of course, they probably won’t last that long!
My mother-in-law’s recipe calls for 5 simple ingredients: powdered sugar, butter, peanut butter, chocolate chips, and paraffin. I decided to add a bit of vanilla extract and a pinch of kosher sea salt to the truffle-like filling to help round the flavors out. It’s totally optional, but extra delicious in my opinion. ????
When it comes to rolling the filling, the smaller the better. I prefer using a 1/2 or a 3/4 teaspoon to create even balls. When it comes to dipping the balls, you have a few options: 1.) chocolate chips + paraffin 2.) chocolate chips + vegetable shortening 3.) chocolate melting wafers 4.) tempered chocolate. The first three are definitely the easiest. The fourth is the most technical. I’m going to leave it up to you.
- 8 tbsp. (1 stick) unsalted butter, room temperature
- 1 (16 oz.) jar creamy peanut butter
- ¼-1/2 tsp. kosher sea salt (to taste)
- ½ tsp. vanilla extract
- 1¼ lb. powdered sugar
- For the coating:
- 1.) 1 (10 oz.) bag semisweet chocolate chips + ¼ bar paraffin wax
- 2.) 1 (10 oz.) bag semisweet chocolate chips + 2 tbsp. vegetable shortening
- 3.) 2 (12 oz.) bags dark chocolate melting wafers
- 4.) 16 oz. 60%-70% chocolate (Guittard, Callebaut, or Valrhona)
- In a large mixing bowl or the bowl of a stand mixer, beat together the butter, peanut butter, salt and vanilla until smooth and creamy, about 1 minute. With mixing speed on low, gradually add the powdered sugar and mix until combined.
- Using a ½ teaspoon or ¾ teaspoon create balls of dough (round with hands), set on parchment lined baking sheets.
- For the chocolate chips or melting wafers, melt over double boiler (add wax or shortening). When smooth and melted, dip each ball into the chocolate (you can use a fork to remove the balls or a toothpick). For the tempered method follow this method.
- Once the balls are dipped, return them to the parchment lined sheets. Place in the refrigerator to set for 30 minutes, then store in an airtight container for up to three weeks.
Recipe source: Life Made Simple