Classic buckeyes recipe for peanut butter balls dipped in chocolate, a treat year round and especially on the holiday dessert table.
Keyword buckeyes, classic buckeyes, traditional buckeyes
Prep Time 1hour
Chill time 1hour
Total Time 2hours
Author Kelly | the hungry bluebird
1poundbutter (or margarine), room temp
2cupscreamy peanut butter, not natural (I used an entire 18-ounce jar)
2½ to 3poundsconfectioners sugar
12ouncessemi-sweet chocolate chips
In bowl of stand mixer fitted with paddle, cream butter and peanut butter. Add powdered sugar a cup at a time and mix until needed consistency to roll into balls (about 8 to 10 cups). Add vanilla and mix thoroughly.
Form into large marble-size balls and place on baking sheet lined with wax paper. Refrigerate until well chilled, at least one hour.
Melt chocolate in a double boiler (or microwave). Place toothpick in center of ball and dip in chocolate to cover about two-thirds of the ball, making it look like a buckeye. Place on waxed paper, remove toothpick, gently pinch hole together. Chill in refrigerator until set.
Store buckeyes in refrigerator. They also freeze well. Enjoy!
If you use unsalted butter, add ½ teaspoon salt to the peanut butter mixture.
You can also use a hand mixer or wooden spoon to mix the peanut butter/butter dough.
My original recipe calls for ¼ pound of paraffin wax to be melted along with the chocolate in the double boiler, your call if you want to do that. I think it makes the buckeyes shiny.
I don't find 12 ounces of chocolate enough, I went through almost 3 (12-ounce) bags to have enough to dip all the balls. Buy two bags, at least.