Buckeye Recipe

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Prep Time 45

Chilling Time 30

Total Time 1 15

Servings balls

Calories 182

Ingredients

1 cup creamy peanut butter
5 Tbsp unsalted butter at room temperature (salted if low-sodium peanut butter)
1 tsp pure vanilla extract
2 cups confectioner’s sugar powdered sugar
2 cups semi-sweet chocolate chips
2 Tbsp coconut oil

Instructions

All ingredients ready? Let's begin!
In a large mixing bowl, cream together the peanut butter, butter, and vanilla extract with an electric hand mixer on low speed until well combined. You can also do this in a stand mixer.
Add the confectioner’s sugar to the peanut butter mix and continue to blend on low until well combined, scraping down the sides of the bowl a couple of times.
Line a sheet pan with parchment paper. Scoop out 1 tablespoon of the mixture and roll it into a ball using your hands. Place the ball onto the lined sheet pan and continue to roll out the rest of the balls until you have approximately 24 total.
Place the sheet pan in the refrigerator and chill the balls for 20 minutes.
In a medium microwave-safe bowl, add the chocolate chips. Microwave them on high for just 30 seconds. Stir the chips and return the bowl to the microwave and heat again for 30 seconds longer. Stir the chocolate to make sure it has all melted. Set this aside to allow the chocolate to cool slightly.
Remove the pan of peanut butter balls from the refrigerator.
Using a toothpick, dip a peanut butter ball into the chocolate and coat 3/4 of it, leaving a small area bare so the balls resemble a buckeye nut. You can see a photograph of the nut here. Place the buckeye on the sheet pan and continue until all the peanut butter balls are dipped.
Place the sheet pan back in the refrigerator for about 10 minutes until the chocolate sets up.
Serve the buckeyes when ready, or place them in a sealed container and keep them in the refrigerator.

Video

Nutrition