Buckeyes
User Reviews
4.9
Buckeyes
Description
This Buckeyes recipe begins with creaming unsalted softened butter and creamy no-stir peanut butter until smooth, then gradually adding powdered sugar until a thick dough forms that can be rolled easily. Small balls are shaped using a one tablespoon scoop for uniform size and placed on parchment-lined sheets. The balls are chilled to firm before dipping.
For dipping, chocolate chips are melted with coconut oil to achieve a glossy texture that hardens smoothly after coating. Using a dipping technique with a toothpick or scoop allows covering most of the peanut butter ball, leaving a peanut butter circle exposed at the top, resembling the nut's appearance that buckeyes are named after.
The contrast between the sweet, creamy peanut butter center and the firm chocolate shell provides textural variation and rich flavor. These treats are good for gifting or occasions as small, hand-held sweets.
Maintaining the peanut butter balls chilled helps prevent slipping or dropping during dipping. If chocolate hardens, it should be gently reheated and stirred before continuing. The cookie scoop method facilitates neat dipping and consistent shape.
Ingredients
For The Peanut Butter Balls
- ½ cup butter unsalted, softened
- 1 cup peanut butter creamy no stir version
- 1/4 teaspoon vanilla extract
- 3 cups powdered sugar
For The Chocolate Dip
- 3 cups chocolate chips about 20 ounces
- 4 teaspoons coconut oil
Instructions
How To Make The Peanut Butter Balls
- In a large bowl mix together butter and peanut butter with an electric mixer on medium until smooth, scraping down the bowl as needed. Add vanilla and mix gently until combined.
- Add one cup powdered sugar, mixing first on the lowest setting and then on medium until combined. Continue adding the powdered sugar one cup at a time until a thick, shaggy dough forms and it is easily rolled. If the dough is too sticky you can add more powdered sugar a ½ cup at a time up to a full cup until the dough rolls easily like playdough.
- Line a cookie sheet with parchment paper. Scoop the dough into one tablespoon portions. I like to use my smallest one tablespoon cookie scoop from my set of three as it makes the process much faster. Roll each ball gently smooth with your hands. Be careful to smooth any lumps, as they can really show in the finished treats.
- Place each peanut butter dough ball on the parchment lined cookie sheet with about an inch of space in between. Add a toothpick firmly into the center of each candy.
- Freeze the pan of buckeyes for at least 30 minutes until solid, but can be left in the freezer overnight.
How To Dip Buckeyes In Chocolate
- In a microwave safe bowl add chocolate chips and coconut oil. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the chocolate in thirty second increments until it forms a smooth chocolate sauce, about two minutes.
- Use a large ice cream scoop to scoop the chocolate sauce in the bowl. (See notes) Dip each peanut butter ball into the chocolate sauce in the ice cream scoop, leaving a circle of peanut butter on top showing near the toothpick about the size of a nickel. Allow any excess chocolate drip back into the bowl, then place on the parchment paper.
- Place the pan in the freezer the buckeyes for at least 15 minutes. Remove the toothpick from each candy. Place a little water into a small bowl and dip your finger into it. Use the water to carefully smooth away the toothpick hole on the top of each buckeye if preferred. Then serve and enjoy.
Notes
- Use a small one-tablespoon cookie scoop to shape the peanut butter balls for faster and consistent sizing.
- If the peanut butter balls become too warm or slippery during dipping, chill them again to firm up before continuing.
- Remelt and stir the chocolate if it begins to harden while dipping the buckeyes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Pieces
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 20g | 40% |
| Vitamin A | 81IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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