Instructions
- Make the Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter, softened butter, vanilla extract, and a pinch of salt. Using an electric mixer on medium speed, beat the ingredients until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition to avoid clouds of sugar. Continue adding until a thick, dough-like consistency forms. The dough should be firm but still pliable and not sticky to the touch. If it feels too sticky, add a bit more powdered sugar until it holds shape easily.
- Shape the Buckeyes: Line a baking sheet with parchment or wax paper. Scoop out small portions of the peanut butter mixture (about 1 tablespoon each) and roll into smooth balls using your hands. Place each ball onto the prepared baking sheet. Once all the dough is rolled, chill the tray in the refrigerator or freezer for at least 30 minutes, or until firm. This helps prevent the balls from falling apart during dipping.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and silky smooth. The added fat helps the chocolate stay glossy and easy to dip.
- Dip the Buckeyes: Remove the peanut butter balls from the fridge. Insert a toothpick into the center of each one and dip it about three-quarters of the way into the melted chocolate, leaving a small circle of peanut butter exposed on top to resemble a buckeye nut. Let any excess chocolate drip off before placing the dipped candy back on the parchment-lined sheet. Remove the toothpick and gently smooth over the hole with your fingertip if desired.
- Chill and Set: Once all candies are dipped, return the tray to the fridge for about 30 minutes or until the chocolate is fully set. Store the finished buckeyes in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
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