Buckeyes (Peanut Butter + Chocolate Balls)
These are the Midwest's answer to Reese's cups, but better. The key is getting the filling texture right and keeping the centers cold while you dip. This ensures a clean coating and prevents the peanut butter from melting into the chocolate.
Ingredients
- 1 1/4 cups creamy peanut butter use a standard brand like Jif or Skippy, not natural
- 6 tablespoons unsalted butter softened
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 3/4 cups confectioners’ sugar sifted
- 12 ounces semi-sweet chocolate chips
- 1 teaspoon vegetable shortening or coconut oil
- Flaky sea salt optional, for topping
Method
- Beat peanut butter and softened butter until smooth.
- Mix in vanilla and kosher salt.
- Gradually add sifted confectioners' sugar, mixing until a stiff dough forms.
- Roll mixture into 1-inch balls, place on parchment-lined baking sheet.
- Freeze balls 30 minutes until very firm.
- Melt chocolate chips and shortening in microwave in 30-second intervals, stirring until smooth.
- Working in small batches, insert toothpick in frozen ball, dip in chocolate leaving small circle exposed on top.
- Let excess chocolate drip off, place on parchment. Add sea salt if desired.
- Remove toothpick and smooth hole.
- Refrigerate 1 hour until chocolate sets.
Notes
Use conventional peanut butter (like Jif), not natural style.
Store in airtight container in refrigerator.
Store in airtight container in refrigerator.