Description
Delicious homemade Buckeyes featuring creamy peanut butter centers coated in smooth, melted milk chocolate. These classic treats are a perfect sweet snack or festive dessert, combining rich peanut butter flavor with a silky chocolate shell. Easy to make and perfect for parties or gifting, this recipe yields about 36 bite-sized candies.
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 Baking Sheet: Line a sheet pan with parchment paper and set aside to prevent sticking during the chocolate coating process.
- Cream Butter and Peanut Butter: In a mixing bowl, cream together the unsalted butter and creamy peanut butter until completely smooth and combined, about 2 minutes.
- Add Vanilla and Salt: Beat in the vanilla extract and kosher salt until evenly mixed.
- Incorporate Powdered Sugar: Gradually add powdered sugar in three increments—start by mixing 1 ½ cups on low speed until mostly combined, then increase to high speed for one minute. Repeat two more times with 1 cup powdered sugar each, ensuring the mixture becomes smooth, slightly crumbly, and non-sticky to touch.
- Form Peanut Butter Balls: Scoop the mixture and roll into 1-inch balls. Arrange them evenly on the prepared baking sheet.
- Chill Peanut Butter Balls: Freeze the balls for at least 30 minutes until firm. Alternatively, refrigerate for 2 hours if freezer space is limited.
- Melt Chocolate: While peanut butter balls chill, combine milk chocolate melting wafers and semi sweet chocolate chips in a microwave-safe shallow bowl. Melt them in 30-second increments at 50% power, stirring between each until smooth and fully melted. Avoid overheating the chocolate.
- Dip Buckeyes in Chocolate: Using toothpicks or wooden skewers, carefully dip each peanut butter ball into the melted chocolate, leaving the top portion exposed to resemble the classic buckeye look. Wipe excess chocolate off the side of the bowl before placing on the parchment paper-lined sheet pan.
- Remove Toothpicks and Finish: Gently twist and remove the toothpicks, smoothing over any holes with a little peanut butter mixture or a damp finger, or leaving them as is.
- Set and Chill: Allow the chocolate to set at room temperature. Then refrigerate the buckeyes until ready to serve to ensure they hold their shape.
Notes
- Storage: Store buckeyes in an airtight container in the refrigerator for up to 1 week.
- Freezing: To freeze, layer buckeyes between sheets of wax or parchment paper in a freezer-safe airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 12g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 15mg
