Buckeyes are a staple of every Ohio fall! So easy to make, and even better to eat. Since they store really well, they're great to keep on hand for last-minute snack boards or cookie trays during the holidays.Makes about 60 buckeyes.
Prep Time1hr
Chill Time2hrs
Total Time3hrs
Course: Dessert
Cuisine: American
Servings: 25
Author: Mandy Jackson
Ingredients
1 1/2cupscreamy peanut buttersee note
1cupunsalted butter, at room temperature
6cupsconfectioner's sugar
1(12 ounce) bagsemisweet chocolate chips
2tablespoonsvegetable shortening
Directions
In a large bowl, cream together the peanut butter and the softened butter until fluffy. Gradually add in the confectioner's sugar, combining well after each addition. Turn mixture out onto a clean surface and gently knead until smooth. Form into tablespoon-size balls and place on a parchment-lined baking sheet.Place the choclate chips in a medium bowl and microwave in 30-second increments until mostly melted, stirring often. Add the shortening and stir vigorously until the remaining chocolate chips are melted and the shortening is incorporated. Insert a toothpick into the top of a buckeye and dip most of the way into the melted chocolate. Return to baking sheet and remove toothpick. Repeat until all peanut butter balls have been dipped, reheating chocolate as needed. Chill completely. Use fingers to close the holes from the toothpick.Buckeyes can be kept in the fridge for up to two weeks.
Notes
Peanut butter: Don't use natural peanut butter for these. It will alter the consistency. Storage: Store in an airtight container in the fridge for up to 2 weeks.Freezing: Rolled peanut butter balls can be frozen for up to 3 months. I recommend freezing prior to dipping, as the thawing can cause the chocolate to peel away slightly.
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