Buckeyes
30m prep 10m cook 1h 25m ready
About 45 pieces Named after its resemblance to the nuts of the buckeye, Ohio’s state tree. Tempering the dipping chocolate will make for a prettier buckeye, but these down-home confections do not need to be fussed over.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup smooth peanut butter
- 4 tablespoons (½ stick) unsalted butter, softened
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups powdered sugar, sifted
- 8 ounces semisweet, bittersweet, or milk chocolate, chopped
Let's Cook
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Step 1.
Combine in a large bowl or a stand mixer: 1 cup smooth peanut butter; 4 tablespoons (½ stick) unsalted butter, softened; 1 teaspoon vanilla; ¼ teaspoon salt
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Step 2.
Beat on medium speed until smooth. Add: 2 cups powdered sugar, sifted
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Step 3.
Beat on low to combine, then increase the speed to medium until completely smooth. Line a baking sheet with parchment paper. Portion out the mixture in heaping teaspoons onto the lined sheet. Roll between your palms into smooth balls. Freeze for 15 minutes.
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Step 4.
Meanwhile, temper or simply melt in a double boiler: 8 ounces semisweet, bittersweet, or milk chocolate, chopped
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Step 5.
Poke a skewer into the top of a peanut butter ball, using it to pick up and dip the candies three-quarters of the way into the chocolate, leaving a round “eye” of peanut butter exposed on top. Place the dipped buckeyes back on the baking sheet and use the tip of your finger to smooth over the hole left by the skewer. Refrigerate until firm, about 30 minutes. Store refrigerated in an airtight container.
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