Buckeyes
The ultimate comfort food, Buckeyes are a delicious blend of creamy peanut butter and rich chocolate. These easy-to-make treats are perfect for any occasion and will satisfy your sweet tooth. Make them tonight!
Equipment
- Mixing Bowl
- Chef's Knife
- Large Pot
- Wooden Spoon
- Frying Pan
- Saucepan
Ingredients
- 1 cup peanut butter Not all natural – we use Skippy
- 4 tablespoons unsalted butter Softened
- 1 teaspoon vanilla extract Pure
- 2 cups powdered sugar Sifted
- 1 cup semi-sweet chocolate chips I recommend Guittard brand
- 8 ounces chocolate bark Roughly chopped
- 1 pinch flaky sea salt For garnish – I recommend Malden brand
Instructions
- Add the peanut butter and softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined.
- With the mixer on low speed, add the vanilla extract. Then slowly add the powdered sugar. If you add it all at once, you’ll end up with a mess!
- Once all of the powdered sugar has been added, scrape down the sides of the bowl and mix again, just until everything is evenly incorporated.
- Scoop out 1-tablespoon sized portions of peanut butter mixture and roll them into smooth balls. Place them on a parchment lined baking sheet and freeze for 20 minutes.
- When the buckeyes are chilled, heat a small saucepan of water to a simmer over medium heat. Place a heatproof bowl on top of the pan and add the chocolate chips and chocolate bark to the bowl. (or use a double boiler, if you have one)
- Cook, stirring occasionally, until the chocolate has melted completely, about 5 minutes. Remove the chocolate from the heat.
- Stick a toothpick into the center of one peanut butter ball and dip it into the melted chocolate, making sure to leave a circle of peanut butter visible at the top. Repeat with the remaining buckeyes. Smooth out the toothpick hole with the back of a spoon, if desired.
- If you want to add a sprinkle of flaky sea salt, do that now. Then place the finished buckeyes back into the fridge to chill for 10 minutes, or just until the chocolate is set.
Notes
Store in a covered container in the fridge for up to 1 week. Or freeze in a freezer-safe container for up to 3 months, with layers separated by parchment paper.