Buckeye peanut butter chocolate (Printable)

Creamy peanut butter centers partially dipped in rich chocolate creating classic bite-sized treats.

# What You Need:

→ Peanut Butter Filling

01 - 1 1/2 cups creamy peanut butter
02 - 1/2 cup unsalted butter, softened
03 - 1 teaspoon pure vanilla extract
04 - 1/4 teaspoon fine salt
05 - 3 1/2 cups powdered sugar, sifted

→ Chocolate Coating

06 - 2 cups semi-sweet chocolate chips
07 - 2 tablespoons coconut oil or vegetable shortening

# Steps:

01 - In a large mixing bowl, beat together peanut butter, softened butter, vanilla extract, and salt until smooth and creamy.
02 - Gradually add powdered sugar, mixing until a thick, slightly crumbly dough forms.
03 - Scoop 1-tablespoon portions and roll into 1-inch balls. Arrange on a parchment-lined baking sheet.
04 - Refrigerate peanut butter balls for at least 30 minutes or until firm.
05 - In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second increments, stirring until smooth.
06 - Using a toothpick, dip each peanut butter ball into the melted chocolate, leaving a small portion of filling exposed to resemble a buckeye.
07 - Return dipped buckeyes to the baking sheet. Remove toothpick and smooth over any holes as needed.
08 - Refrigerate until chocolate is set, approximately 20 minutes. Store in an airtight container in the refrigerator.

# Expert Tips:

01 -
  • They taste like the inside of a peanut butter cup, but better because you control the sweetness and the peanut butter stays soft and creamy.
  • No baking means you can make them in a tiny kitchen or during a heatwave without turning on the oven.
  • They look impressive, like something from a candy shop, but the technique is so simple that kids can help roll the balls.
  • You can make a huge batch in under an hour, and they keep for weeks in the fridge so you always have something sweet on hand.
02 -
  • If the peanut butter dough is too soft to roll, add another quarter cup of powdered sugar and chill the whole bowl for 15 minutes before shaping.
  • Don't use natural peanut butter because the oils separate and the dough won't bind, leaving you with crumbly sad balls that fall apart when you try to dip them.
  • If the chocolate gets too thick while you're dipping, microwave it for 10 seconds and stir to loosen it up again.
  • Work quickly when dipping because the warmth of your hand will start to soften the peanut butter ball, and it might slide off the toothpick into the chocolate.
03 -
  • Use a small cookie scoop to portion the dough so all the buckeyes end up the same size and look uniform on the tray.
  • If you don't have coconut oil, a tablespoon of butter mixed into the melted chocolate will give you the same glossy finish.
  • Chill the finished buckeyes for at least an hour before packing them into a container or they'll stick together and ruin the smooth chocolate shell.
  • Keep a damp paper towel nearby while dipping to wipe chocolate off your fingers between buckeyes so you don't leave smudges.
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