Description
Homemade Peanut Butter Buckeyes are a classic no-bake dessert! These smooth and fudgy chocolate and peanut butter balls always make an appearance around the holidays.
Ingredients
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1 cup (264g) creamy peanut butter
- 2 1/2 cups (325g) powdered sugar, sifted
- 2 teaspoon (10ml) pure vanilla extract
- 8 ounces (226g) dark chocolate bar (1 ¼ cups chocolate chips)
- 1 teaspoon coconut oil or shortening
Instructions
- Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps.
- Add the powdered sugar and vanilla extract and beat until well combined.
- Use a small size cookie scoop and portion the balls on the baking sheet. Refrigerate for 2-3 or freeze for 30 minutes.
- Remove them from the refrigerator and roll the between your hands to form a ball. When you are ready to start dipping, pop the tray in the freezer for 10 minutes to harden. Prepare a second tray lined with parchment paper or a silicone mat.
- In a microwave-safe bowl, melt the chocolate and coconut oil at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted and smooth. Reduce time in the microwave as needed so the chocolate does not burn.
- Work in small batches (3-4 at a time) and keep the remaining peanut butter balls in the freezer until ready. Stick a toothpick into the top of each one. Holding the toothpick, dip each buckeye ball into the melted chocolate about ¾ of the way. Place on the prepared tray and allow the chocolate to set before removing the toothpick. Smooth over the top of the buckeye using your fingertip or a knife. Return the buckeyes to the refrigerator to reset.
Notes
- Storage: These are best kept stored in the refrigerator. After 15 minutes or so at room temperature, the buckeyes will begin to soften. They will keep in an airtight container in the refrigerator for up to a month.
- Freezing: Once set, pre-freeze the buckeyes on a baking sheet, then transfer the frozen candies to an airtight container or freezer bag to store. You can keep them frozen for up to 3 months, and defrost them in the fridge.
- To remove the Buckeyes from the parchment paper, wait until the chocolate and peanut butter is reset, cold, and firm. A flat-edge angled spatula can be helpful, as well as ensuring you’re using parchment paper or a silicone mat.
Nutrition
- Serving Size: 1
- Calories: 174
- Sugar: 15.9 g
- Sodium: 37.8 mg
- Fat: 10.4 g
- Carbohydrates: 18.5 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 6.7 mg