Buckeyes
Classic peanut butter balls dipped in chocolate, leaving just a peek of peanut butter showing through — an easier cousin of the truffle.
- Prep Time
- 30 min
- Cook Time
- 10 min
- Total Time
- 40 min
- Servings
- about 50 buckeyes
It's funny how a food can vanish from your memory completely until the moment you see it again. That happened to me with buckeyes — one bite and I was instantly back to being a kid, staring wide-eyed at the serving plate and grabbing as many as I could before my mom noticed. My grandma always saw me do it, and she never once told on me. She had my back.
Making these is a lot like making truffles, except easier, since you leave the top open instead of coating the whole thing in chocolate. My oldest brother is dangerously obsessed with peanut butter — I'm talking dogs named Peanut and Butter, no joke — so keeping a batch of these around him requires some serious portion control.
Simple ingredients, a quick dip in chocolate, and you've got a candy that disappears fast.
Ingredients
- 12 tablespoons butter, softened
- 1 1/3 cups creamy peanut butter
- 3 cups confectioners sugar
- 2 (12 oz.) bags semisweet chocolate chips (or chocolate melting wafers)
Instructions
- 1Combine the butter, peanut butter, and confectioners sugar in a mixing bowl. Beat at medium speed for about 2 minutes, until smooth.
- 2Using a mini cookie scoop (about 1 tablespoon), scoop the mixture into balls and place on a parchment-lined cookie sheet. Freeze for about 30 minutes to firm up.
- 3Melt the chocolate in the microwave in 20-30 second intervals, stirring between each, until smooth. Using a toothpick or wooden skewer, dip each ball into the chocolate, coating about 3/4 of the ball and leaving the top open.
- 4Place on parchment paper, uncoated side up, and let stand until the chocolate hardens. Store in an airtight container at room temperature or in the refrigerator.
