Nutella Buckeye Balls
User Reviews
5.0
9 reviews
Excellent
Nutella Buckeye Balls
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Classic buckeye balls with a hazelnut spin! These Nutella buckeyes made a great addition to any treat plate!
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Ingredients
- ½ cup Nutella
- ¼ cup creamy peanut butter
- 1 stick butter sotfened
- 1 tsp pure vanilla extract
- 3 cups powdered sugar
- 2 Tbsp cocoa powder
- 8 oz Chocolate Almond Bark
- ½ cup dark chocolate chips
- flake sea salt for garnish
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Instructions
- In the bowl of a stand mixer, add in the nutella, peanut butter, and butter. Beat all the ingredients together on medium speed until they are smooth and fully combined. Scrape down the sides of the bowl as needed.
- Turn the mixer to low speed and add in the vanilla, powdered sugar, and cocoa powder.
- Continue to mix on low until the batter is a dry dough but make sure the dough can still be rolled into a ball. If the dough seems too crumbly, add in a tablespoon of water and mix the dough one more time.
- Line a baking sheet with parchment paper and scoop about 1 inch balls of nutella dough onto the parchment paper. Place the baking pan of buckeyes into a freezer and chill for one hour.
- In a small microwave safe bowl melt together the chocolate bark and chocolate chips in the microwave. stir about every 20 seconds until melted.
- Take the buckeyes out of the freezer and dip them into the melted chocolate and place them back onto the parchment lined baking sheet. Repeat this step until all of the buckeyes are covered in chocolate.
- Sprinkle the chocolates with flakey sea salt or sprinkles if desired.
- Place the baking sheet of chocolate buckeyes back into the fridge so the melted chocolate can set then serve once set.
Notes
- Line your baking sheet with parchment paper. The buckeye balls will stick to the tray otherwise.
- Don’t skip the chill time. Cold buckeyes will hold their structure better as they dip. It will also help the chocolate set faster.
- Grease the palms of your hands with butter. Once you scoop out the dough from the bowl, use your hands to form them into smooth, round balls.
- To get rid of the toothpick hole, use a butter knife to smooth it over once it has been placed on the parchment-lined baking sheet.
- Keep leftover buckeye balls stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
41mg
(2%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
95IU
(2%)
Vitamin C
0.02mg
(0%)
Calcium
17mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30Buckeyes
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 41mg | 2% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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