Peanut butter balls are coated in melted semi sweet chocolate to make these peanut butter buckeyes. They’re sure to become a holiday favorite.
Peanut butter buckeyes have always been a holiday favorite here. I remember making them as a child with my mom. They taste just like a peanut butter cup, except better.
This recipe has been around in our family for a few generations and it is the first candy I made with my kids when they were old enough to help. Just a few simple ingredients and you have delicious peanut butter balls coated in chocolate.
I’ve found other recipes over the years, but this one is the only one I really like. Some people melt their chocolate with shortening, this recipe does not contain any shortening. Just peanut butter, butter, vanilla extract, powdered sugar, and chocolate. That’s it.
How to Make Peanut Butter Buckeyes
This recipe is pretty simple to make. You’ll want to make sure your butter (and peanut butter) are soft before you start. I know some people put peanut butter in the fridge, I am not one of those people. But, make sure you set the ingredients out in preparation.
You’ll begin by beating together the peanut butter, butter, and vanilla extract until it’s creamed. This will only take a couple moments.
Once your butter and peanut butter mixture is nice and smooth, you’ll slowly start adding your powdered sugar bits at a time mixing well to incorporate between each addition.
After you’ve mixed in all of the powdered sugar, it’s time to start forming your peanut butter balls. To do this, I use a cookie scoop to create even amounts. Then, just roll them in between your hands to form the ball.
Place the balls on a cookie sheet covered with waxed paper. Place a toothpick into the center of each ball. Then, place the sheet in the freezer for about 30 minutes. This helps keep the toothpick in the ball without it crumbling apart when you dip it into the chocolate.
After you have allowed them to freeze, you’ll melt one cup of your chocolate in a double boiler. Once it’s melted, immediately remove it from heat and incorporate the other 1/4 cup of chocolate chips to temper your chocolate.
Dip each ball into the melted chocolate, leaving just a circle at the top of the peanut butter ball. Place back on the waxed paper.
Next, you can remove the toothpick and smooth over the hole with your finger.
Place them back in the refrigerator for about a half an hour until the chocolate sets. Then, they’re ready to eat.
Tips to Make Peanut Butter Buckeyes
- Make sure you pack the peanut butter into the measuring cup and remove all of it with a spatula to make sure you have the correct amount of peanut butter. This makes mixing easier.
- You want to use creamy peanut butter in this recipe, not chunky. I use natural Jif for these and it works spectacularly. I’ve tried to use the honey natural Jif, it does not work as well. The consistency is off.
- Do not pack your powdered sugar into the measuring cups. This will add too many dry ingredients, making your mixture too crumbly.
- Freeze the peanut butter balls with the toothpick in them for at least 30 minutes before trying to dip them into the chocolate. This will keep them from falling apart when you dip them into the warm chocolate.
- Temper your chocolate by making the addition of the 1/4 cup of reserved chips. This makes the chocolate smoother and easier to dip into.
How to Store Buckeyes
Once they’re finished, you can simply put them into an airtight container and store in the refrigerator. These will keep for two weeks in the refrigerator, but I sincerely doubt they will last that long.
If you want to, you can freeze them after they’re finished. They will keep in the freezer, in an airtight container, for about 4 months. Simply thaw them out in the refrigerator to eat.
These delicious peanut butter buckeyes are really easy to make. Full of peanut butter balls surrounded by chocolate, they'll soon become your favorite holiday treat.
- 1 Cup Creamy Peanut Butter
- 1/4 Cup Butter, room temp
- 1 teaspoon Vanilla
- 2 Cups Confectioners Sugar
- 1 1/4 Cup Semi-sweet Chocolate Chips, melted (divided)
- Start by lining a large cookie sheet with waxed paper.
- Beat peanut butter, butter and vanilla in a medium bowl with a stand mixer until smooth.
- Gradually beat in sugar until well blended.
- Roll rounded Tablespoon-fulls into balls and place onto waxed paper.
- Place a toothpick into the center of each peanut butter ball.
- Arrange on prepared cookie sheet and stick in freezer for at least 30 minutes.
- Melt 1 cup of semi sweet chocolate in a double boiler over low heat.
- Once chocolate is melted, immediately remove from heat and incorporate 1/4 cup reserved chips until melted.
- Pull peanut butter balls out of the freezer. Dip each ball into melted chocolate, leaving a small circle visible at the top.
- Arrange back onto waxed paper cookie sheet.
- Remove toothpicks and smooth over the holes.
- Refrigerate about 15 minutes or until chocolate is set.
- Store tightly covered in refrigerator for up to two weeks or freeze for up to four months.
I love this recipe and I’m happy to share it with you. I hope you enjoy it as much as my family has over the years.
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