Peanut Butter Buckeyes Recipe

Peanut Butter Buckeyes Recipe

This easy Peanut Butter Buckeyes recipe is popular in Ohio, the Buckeye State. But no matter where you're from, anyone can get excited about peanut butter balls dipped in melted chocolate.

Course Dessert

Cuisine American

Cook Time 1

Chilling time 1

Total Time 2 50

Servings

Calories 173kcal

Author Meggan Hill

Ingredients

1/3 cup white chocolate chips (1 1/2 ounces, see note 1)
3 cups powdered sugar (12 ounces)
2 3/4 cups peanut butter (see note 2)
4 tablespoons butter softened (1/2 stick, see note 3)
1 teaspoon vanilla extract
1/8 teaspoon Salt
2 cups semi-sweet chocolate chips (12 ounces, see note 4)

US Customary - Metric

Instructions

Line a rimmed baking sheet or plate with parchment paper (something that will fit in your freezer). In a small bowl, microwave white chocolate chips at 50 percent power until melted, stirring occasionally, about 1 minute. Let stand for 5 minutes.
In a standing mixer fitted with the paddle attachment, or with an electric hand mixer on medium speed, beat melted white chocolate, powdered sugar, peanut butter, butter, vanilla, and salt until just combined, about 1 minute.
Roll the dough into 1 1/4 inch-balls and place on prepared baking sheet (I like to use a 100# scoop). Place in the freezer until firm, about 30 minutes.
In a medium bowl, microwave the semi-sweet chocolate chips at 50 percent power until melted, stirring occasionally, about 1 1/2 to 2 minutes.
Using a toothpick, dip chilled dough balls into the melted chocolate, leaving the top quarter uncovered. Return the balls to the freezer until the chocolate is set, about 1 hour.

Video

Notes

White chocolate chips: Or substitute white chocolate melting wafers.
Peanut butter: I use store-bought creamy peanut butter for Peanut Butter Buckeyes, and classic teal-label Skippy is my go-to brand.
Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger. If it still seems too firm, cook for another 40 seconds at 10% power.
Semi-sweet chocolate chips: Or substitute dark chocolate or milk chocolate chips.
Yield: This recipe will make about 40 pieces of Buckeye Candy (depending exactly on the size you roll them).
Storage: Store leftovers in an airtight container in the refrigerator for up to one week. Or, if you live in a cold climate and it's winter, store them on your cold patio or in your chilly garage.

Nutrition