I’ve never tried these treats. I probably never even knew they existed, and now I feel like I have been deprived. Who doesn’t love the combination of peanut butter and chocolate? This recipe is also a great one for kids, as it is non-bake so no way to burn little hands and fingers.
- 2 1/2 cups sifted confectioners’ sugar
- 1 cup smooth peanut butter
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 teaspoon vegetable shortening
- Line a baking sheet with parchment. Beat the confectioners’ sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
Happy Making, Eating, and Holidays!