We have an insatiable sweet tooth that we’re always trying to appease, and this recipe really and truly hit the spot. Peanut butter and chocolate is one of our all-time favorite flavor combinations, so it’s no wonder we love these buckeyes so much, as they’re chocolate-dipped, creamy peanut butter balls that melt in your mouth once you take the first bite. Plus, they’re easy and fun to make!
Chocolate Peanut Butter Buckeyes
Yield: approx. 5-6 dozen
- 4 cups powdered sugar
- 3 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup (2 sticks) unsalted butter, softened
- 3 tablespoons canola oil or vegetable shortening
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Line 2 baking sheets with parchment paper and set aside.
- In a large bowl or mixer, beat peanut butter and butter together. Once incorporated, stir in vanilla extract and sea salt.
- Gradually add powdered sugar until totally combined. (It’s all right if mixture is dry.)
- Divide dough into 4-6 equal pieces and roll each piece into a thin log. Cut logs into 1-inch pieces and roll each small piece into a ball.
- Transfer peanut butter balls to baking sheets and place in the freezer until chilled. 20-30 minutes.
- In a large microwaveable bowl, combine chocolate chips and canola oil and microwave at 30-second intervals, stirring in between, until melted.
- Place each peanut butter ball on a spoon and lower into melted chocolate, leaving an exposed circle of peanut butter on top of each ball.
- Transfer chocolate-dipped peanut butter balls back to baking sheet and refrigerate until chocolate is set.
Note: store in an air-tight container, layers separated by wax paper, for up to 3 months.
Recipe adapted from Brown-Eyed Baker