Buckeye peanut butter chocolate (Printable Version)

Creamy peanut butter centers partially coated in smooth chocolate, ideal for festive occasions.

# What You Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine salt
05 - 3 1/2 cups powdered sugar, sifted

→ Chocolate Coating

06 - 2 cups semi-sweet chocolate chips
07 - 2 tablespoons coconut oil or vegetable shortening

# Directions:

01 - In a large mixing bowl, beat together peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
02 - Gradually add powdered sugar, mixing until a thick, slightly crumbly dough forms.
03 - Scoop out 1-tablespoon portions and roll into 1-inch balls. Place on a parchment-lined baking sheet.
04 - Refrigerate the peanut butter balls for at least 30 minutes or until firm.
05 - In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
06 - Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small circle exposed at the top to resemble a buckeye.
07 - Return dipped balls to the baking sheet. Remove toothpick and smooth over the hole if desired. Chill until chocolate is set, about 20 minutes.
08 - Store buckeyes in an airtight container in the refrigerator.

# Expert Tips:

01 -
  • They take almost no baking skill—just mixing, rolling, and dipping—yet they look and taste like you spent hours in the kitchen.
  • The ratio of peanut butter to chocolate is perfectly balanced, creamy but not too rich, and they disappear faster than you'd expect.
  • You can make a whole batch in under an hour and store them for weeks, which means less stress during busy seasons.
02 -
  • If your peanut butter mixture is too soft, the balls will collapse when you dip them in warm chocolate—chill them longer than you think you need to, and you'll be grateful.
  • The coconut oil or shortening in the chocolate is non-negotiable; without it, the chocolate won't set properly and will stay sticky no matter how long you refrigerate.
  • Don't try to dip by dunking and fishing around; the faster and more decisive your dip, the thinner and more professional-looking your coating will be.
03 -
  • Let your butter soften to room temperature before mixing—cold butter will create lumps in your filling that won't work out no matter how long you beat it.
  • A toothpick slightly warmed under hot water will release from the chocolate more easily, leaving a smaller hole that you can barely see when it's smoothed over.
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