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Buckeyes

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Buckeyes are small, peanut-butter-filled candies partially coated in chocolate, perfect for holiday platters and game-day snacking.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 36 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Candy
  • 1 cup creamy peanut butter Natural peanut butter can work but may need extra powdered sugar.
  • 1/2 cup unsalted butter, softened Room temperature.
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar Confectioners’ sugar.
For the Coating
  • 2 cups chocolate chips Semi-sweet or milk chocolate.
  • 2 tablespoons vegetable oil Or light corn syrup as an alternative for shine.

Method
 

Preparation
  1. In a large bowl, combine the peanut butter, softened butter, and vanilla. Beat until smooth and even.
  2. Gradually add the powdered sugar. Mix with a spoon or paddle until the mixture comes together into a stiff, rollable dough.
  3. Scoop and roll the mixture into small balls (about 1 inch). Place them on a baking sheet lined with parchment.
  4. Insert a toothpick straight into the top of each ball. Freeze the tray for 30 minutes so the centers firm up.
Chocolate Coating
  1. In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 20–30 second bursts, stirring between intervals, until smooth.
  2. Holding each frozen ball by the toothpick, dip it into the melted chocolate. Cover completely, then pull out and gently scrape the bottom on the bowl rim. Leave a tiny circle of peanut butter exposed at the top.
  3. Return the coated Buckeyes to the parchment-lined sheet. Remove the toothpicks and, if desired, use the tip of a knife to smooth the hole.
  4. Refrigerate until the chocolate hardens, about 15–30 minutes.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 50mgSugar: 15g

Notes

Store in an airtight container in a single layer for up to 2 weeks. Freeze in a sealed container for up to 3 months.
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