Buckeyes are one of the simplest and most recognizable peanut butter and chocolate desserts. This is also a recipe that many people know from making it with their family members. The following recipe makes a batch of about thirty buckeyes.
Here are the ingredients that you need in order to make this recipe:
- 1 (16.3-ounce) jar Skippy creamy peanut butter
- 1/2 pound (2 sticks) unsalted butter, melted and cooked until slightly browned
- 1 (1-pound) box confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons kosher salt
- 1 (12-ounce) bag semisweet chocolate chips
- 2 tablespoons grapeseed or other neutral oil
Here are the instructions you need to follow to make these buckeyes.
- Combine the peanut butter, butter, confectioners’ sugar, vanilla, and salt in a large bowl and stir everything together until a smooth dough forms. Next, break off small chunks of the mixture (or use a 1- to 2-tablespoon ice cream scoop) and roll them in the palms of your hands to form small balls.
- Then, place them on a baking sheet lined with wax paper and refrigerate until firm. This should be at least 30 minutes.
- Next, you need to melt the chocolate together with the oil, stirring consistently until smooth. To achieve this, you can use a microwave, in increments of 15 seconds, or use a small pan over very low heat.
- Remove the baking sheet with the balls from the refrigerator. Then, take a toothpick and stick it carefully but firmly into the ball. Pick it up and then carefully dip the balls three-quarters of the way into the chocolate mixture, until they are covered all the way around. Then, place the balls back on the wax paper to set completely, about 10 minutes.
- Serve the buckeyes at room temperature or cold, straight out of the fridge or freezer.
- For an added bit of flavor, try browning the butter slightly to make the flavor even nuttier. Brown the butter to high hell and though the peanut butter centers will be less creamy, the depth of flavor will much more noticeable.