Peanut Butter Buckeyes
Smooth peanut butter balls dipped three-quarters of the way in semisweet chocolate, leaving the top bare. No baking. Makes about 60.
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Ingredients
- 1 1/2 cups peanut butter creamy
- 3 3/4 cups powdered sugar
- 1/2 cup butter melted, for the peanut butter filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package semisweet chocolate chips 12 ounces, or 2 cups
- 1 tablespoon butter unsalted, for the chocolate; all-vegetable shortening is an alternative
Instructions
- Line 2 trays with parchment or wax paper.
- Beat the powdered sugar, peanut butter, melted butter, vanilla and salt in a large bowl with a mixer on medium speed until blended.
- Shape the mixture into 1-inch balls and chill until firm.
- Microwave the chocolate chips with the remaining tablespoon of butter, or the shortening, in a medium microwave-safe bowl on HIGH for 45 seconds. Stir until smooth. If needed, microwave in additional 15-second intervals, stirring until completely melted and smooth.
- Insert a toothpick into the top center of a peanut butter ball. Dip three-quarters of the ball into the melted chocolate, leaving the top uncovered. Let excess chocolate drip into the bowl and place the buckeye on a prepared tray. Remove the toothpick and smooth over its hole with a clean finger. Repeat with the remaining balls. If the chocolate thickens, microwave it in 10-second intervals until melted and smooth again.
- Chill the buckeyes until the chocolate is firm.
Notes
The balls and the finished buckeyes are chilled until firm; the recipe gives no chill times. Keep covered in the refrigerator.
Nutrition
Serving: 1servingCalories: 105kcalCarbohydrates: 12.2gProtein: 1.7gFat: 6.2gSodium: 47mgFiber: 0.7gSugar: 10.9g