These are a favorite from growing up in Ohio (the buckeye state) aaannnddd — it’s peanut butter and chocolate. Since peanut butter is Sabina’s favorite food she is the leader when making these. She’s also the primary consumer if they aren’t reserved for Christmas cookie boxes. After some experimenting with softened butter versus melted we decided that melting the butter gave us the best consistency and the most peanut buttery taste.
Prep Time – 15 mins / Cook Time 1 hour
- 2 1/2 c. confectioners’ sugar
- 1 c. smooth peanut butter
- 6 T. unsalted butter, melted
- 1/2 t. vanilla
- 1/4 t. kosher salt
- 1 c. semisweet chocolate chips
- 1 t. vegetable shortening
Line a baking sheet with wax paper. Combine the confectioners’ sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 30 minutes.
Over low heat whisk the chocolate and shortening until the mixture is completely melted and smooth, about 2 minutes.
Stick a toothpick into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
Chill the buckeyes until firm, about 30 minutes. Serve at room temperature or well chilled.
