Peanut Butter Buckeyes Recipe
User Reviews
5
Peanut Butter Buckeyes Recipe
Description
Peanut Butter Buckeyes consist of a peanut butter-based dough blended with powdered sugar, softened butter, melted white chocolate, vanilla extract, and salt for balance. The dough is shaped into approximately 1¼-inch balls and chilled until firm. Each ball is then dipped into melted semi-sweet chocolate, leaving a quarter of the sphere uncovered to mimic the look of buckeye nuts.
This no-bake candy requires refrigeration or freezing during preparation to maintain shape and texture. The contrast of the sweet, creamy peanut butter filling and the bittersweet chocolate exterior creates a satisfying flavor combination and a firm, yet tender bite.
These candies serve well as party treats, holiday gifts, or simple indulgent snacks, yielding around 40 pieces depending on size.
Store leftovers in an airtight container in the refrigerator for up to one week, or in cold conditions such as a chilly garage during winter months.
Ingredients
- 1/3 cup white chocolate chips (1 1/2 ounces, see note 1)
- 3 cups powdered sugar (12 ounces)
- 2 3/4 cups peanut butter (see note 2)
- 4 tablespoons butter softened (1/2 stick, see note 3)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups chocolate chips 12 ounces, see note 4, semi-sweet
Instructions
- Line a rimmed baking sheet or plate with parchment paper (something that will fit in your freezer). In a small bowl, microwave white chocolate chips at 50 percent power until melted, stirring occasionally, about 1 minute. Let stand for 5 minutes.
- In a stand mixer fitted with the paddle attachment, or with an electric hand mixer on medium speed, beat melted white chocolate, powdered sugar, peanut butter, butter, vanilla, and salt until just combined, about 1 minute.
- Roll the dough into 1 1/4 inch-balls and place on prepared baking sheet (I like to use a 100# scoop). Place in the freezer until firm, about 30 minutes.
- In a medium bowl, microwave the semi-sweet chocolate chips at 50 percent power until melted, stirring occasionally, about 1 1/2 to 2 minutes.
- Using a toothpick, dip chilled dough balls into the melted chocolate, leaving the top quarter uncovered. Return the balls to the freezer until the chocolate is set, about 1 hour.
Notes
- Soften butter by leaving it out at room temperature for 30 minutes or using low power in the microwave in short intervals.
- White chocolate chips can be substituted with melting wafers if preferred.
- Use creamy store-bought peanut butter, such as Skippy, for best consistency.
- Semi-sweet chocolate chips may be replaced with dark or milk chocolate chips.
- The recipe yields about 40 buckeye candies, depending on the size of the balls.
- Store finished buckeyes in an airtight container in the refrigerator for up to one week or in cold winter conditions outdoors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1 candy | |
| Calories | 173kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 84mg | 4% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 33IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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