Servings 55 buckeye balls
Ingredients
- 1/2 cup unsalted butter, at room temp
- 2 cups creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 3 1/4 cups powdered sugar, sifted
- 2 1/2 cups semisweet chocolate chips
- 1 Tablespoon coconut oil
Instructions
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the peanut butter, vanilla and 1/4 teaspoon kosher salt and mix until well-combined.
- Add the powdered sugar in three increments, beating between each addition.
- Using an ice cream scoop or two small spoons, portion the dough into heaping 1-tablespoon balls and arrange them in a single layer on one of the prepared baking sheets. Freeze the dough balls until they are solid, a minimum 30 minutes.
- When ready to dip, melt the chocolate chips and coconut oil in a microwave-safe bowl on 30-second increments, stirring between each increment.
- Spear a dough ball with a toothpick or fork then dip it in the melted chocolate so that it’s covering roughly three-fourths of the dough. Transfer the dipped dough onto the second lined baking sheet then repeat the coating process with the remaining dough balls.
- Allow the chocolate to set before serving.
Notes
- Do not use natural peanut butter! It’s not emulsified and will lead to an oily dough. Instead, use a processed peanut butter like Skippy or Jif.
- Measure out the powdered sugar and then sift it.
- If the chocolate thickens as you’re working, simply reheat it in 30-second intervals, stirring between each, until smooth again.
- Dipping anything cold in melted chocolate will make the chocolate set very quickly, so dip once and move onward! Avoid trying to double-dip or you’ll get a thick, uneven coating.
- To store: Store buckeyes in an airtight container in the refrigerator for up to 1 week. They’re especially delicious served chilled.
- To freeze: Buckeyes freeze beautifully. Arrange in a single layer until firm, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving.
- This is a bite-sized version of my Great-grandmother Momoo’s Peanut Butter Bars.
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