Peanut Butter Buckeyes Recipe
You don't have to be from Ohio to love Peanut Butter Buckeyes. These homemade candies have a soft peanut butter filling surrounded by rich chocolate. They're easy to make and always a hit!
Servings: 48 servings
Ingredients
- ¾ cup unsalted butter melted
- 3 ½ cup powdered sugar
- 1 ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 12 ounce chocolate candy coating Ghirardelli melting wafers, chocolate
Instructions
- In a large mixing bowl, blend melted butter, powdered sugar, peanut butter and vanilla extract until fully combined.
- Scoop balls and roll them into your hands, making about a 1-1/2 inch sized ball. Place on a parchment paper lined baking sheet and repeat until all filling is used.
- Refrigerate for about one hour.
- Melt chocolate according to package directions. Using a toothpick, dip bottoms into melted chocolate (leaving some of the peanut butter tops exposed). Place on parchment paper and allow to set.
- If desired, when chocolate has set, pinch the toothpick marks closed and pat until smooth. Store in an airtight container for up to two weeks. ENJOY.
Video
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Notes
- Line the pan with parchment paper. This keeps the peanut butter balls from sticking and helps catch the mess of dripping chocolate.
- Let an excess chocolate drip off the peanut butter balls over the bowl before placing them on the cookie sheet to set.
- No need to refrigerate the Buckeyes after dipping them in chocolate. The chocolate will harden quickly at room temperature.
- If you prefer the look of Buckeyes with the toothpick hole in the center, you can skip the step of pinching the holes closed. It's up to you!
- Make buckeye bars instead! No rolling and dipping.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 45mg | Fiber: 1g | Sugar: 12g
