Chocolate Peanut Butter Buckeyes
Servings: 25 treats
Calories: 185kcal
This easy buckeye recipe combines two of our great loves ... chocolate and peanut butter! These treats are truly delicious and you will be impressed by how amazing they look and taste. Fun to make and even more fun to eat.
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Ingredients
- 238 grams creamy peanut butter, gluten-free (about 1 cup) not 'natural' or without sugar peanut butter or almond butter
- 113 grams unsalted butter, softened on counter 2+ hours (1/2 stick or 1/4 cup) or use salted butter and omit salt
- 1/2 tsp salt
- 1 heaping tbsp brown sugar
- 3/4 tsp pure vanilla extract
- 203 grams powdered sugar (1.5 cups + 2 tbsp)
- 6 oz dark or semi-sweet chocolate melting wafers or baking chocolates use dark, semi-, or milk, or a mixture of what you have on hand
Instructions
- Prepare baking tray or cutting board with parchment and set aside
- Mix butter and peanut butter using a stand mixer with paddle attachment. Make sure this is thoroughly incorporated, 3+ minutes
- Add brown sugar and vanilla. Mix again until no sugar granules are immediately apparent, 2+ minutes
- Sift in powdered sugar in two stages, until completely smooth and combined
- Use a tablespoon scoop or a spoon to form balls; roll between hands until smooth and place on prepared tray. If your hands become sticky, use a bit of water
- Freeze peanut butter balls for 20 minutes
- When you have about 5+ minutes to go in the freezer, place chocolate melting wafers into a metal bowl and form a double boiler on the stove (or melt in microwave, stirring often). Heat chocolate to melt. Remove and pour into wide rim glass or small narrow bowl (You'll be dipping the peanut butter balls in so make sure it's not too wide)
- Remove peanut butter balls from freezer. Insert toothpick to top of ball and dip 3/4 into chocolate. Remove and place back onto parchment. Continue until all peanut butter balls become buckeyes. Use your fingers to tap around the toothpick hole -- use a small dot of water if the peanut butter becomes sticky.
- Refrigerate and allow chocolate to harden before eating. Enjoy!
Notes
- This recipe yielded about 25 buckeyes for me. Don't be too concerned about making them all the same size - you can make a mixture of smaller and larger ones depending on your snacking mood!
Nutrition
Serving: 1treat | Calories: 185kcal | Carbohydrates: 16.6g | Protein: 4.9g | Fat: 13.6g