• Eliana

Buckeyes | Chocolate Peanut Butter Balls

Winter is coming, so before we hibernate I make sure our fridge is stalked with Buckeyes. Although we aren't from Ohio (my brother-in-law is though and I do have some family on my mom's side who is from there- hi Edelstein's), you don't need to be an Ohioan to love these peanut butter balls covered in chocolate!! They are as addicting as they are cute, so be careful because before you know it the whole plate is gone and you've turned into a peanut butter ball yourself. You can make these ahead and keep them chilled in the fridge until dessert or snack time. My husband Corey could eat Buckeyes for breakfast, lunch, and dinner if he could! Who am I kidding, so could I!

Line a baking sheet with parchment paper. Here is what you'll need, oh and make sure to sift the powdered sugar to remove the clumps.

In the bowl of an electric mixer, beat together peanut butter, sugar, butter, vanilla, and salt, until fully combined.

Scoop a tablespoon of mixture and roll into balls and arrange on prepared baking sheet, about 1 inch apart. Press a toothpick into each ball (to be used later for dipping) and chill in the freezer for about 20 minutes, or until firm.

Meanwhile, using a double-broiler, melt chocolate, stirring frequently, until melted and smooth, about 4 minutes. ( You can also melt chocolate in the microwave, for 30 seconds at a time, stopping to stir until melted).

Remove frozen peanut butter balls from freezer and dip into the melted chocolate, leaving a visible circle of peanut butter on top. Allow excess chocolate to drip off and return buckeyes to the baking sheet. Repeat with the remaining peanut butter balls and chocolate, until all are covered.

Chill buckeyes until firm, about 30 minutes. Remove toothpick and smooth out hole left by toothpick using the back of a spoon,offset small spatula, or your finger. Refrigerate until serving.

Buckeyes

Prep Time: 5 minutes

Inactive Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour and 10 minutes

Yield: About 28

Ingredients:

1 1/2 cups creamy peanut butter

2 3/4 cup powdered sugar, sifted

1 stick butter, melted

1 teaspoon vanilla extract

1 teaspoon salt

12 ounces semisweet chocolate, chopped

Directions:

Line a baking sheet with parchment paper.

In the bowl of an electric mixer, beat together peanut butter, sugar, butter, vanilla, and salt, until fully combined. Scoop a tablespoon of mixture and roll into balls and arrange on prepared baking sheet, about 1 inch apart. Press a toothpick into each ball (to be used later for dipping) and chill in the freezer for about 20 minutes, or until firm.

Meanwhile, using a double-broiler, melt chocolate, stirring frequently, until melted and smooth, about 4 minutes. ( You can also melt chocolate in the microwave, for 30 seconds at a time, stopping to stir until melted).

Remove frozen peanut butter balls from freezer and dip into the melted chocolate, leaving a visible circle of peanut butter on top. Allow excess chocolate to drip off and return buckeyes to the baking sheet. Repeat with the remaining peanut butter balls and chocolate, until all are covered.

Chill buckeyes until firm, about 30 minutes. Remove toothpick and smooth out hole left by toothpick using the back of a spoon,offset small spatula, or your finger. Refrigerate until serving.

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