Chocolate Peanut Butter Buckeyes

Official Taster

Today the littles and I are making a cookie recipe at daddy’s request. It’s a new one and we haven’t tried it yet. I’ll be sure to come back and update it with photos and let you know how it turned out!

Update: Badly. I’m sure the recipe is fine – I’m just a flop today. We’ve all burned our fingers and Mommy burned her tongue (my own fault I know!). I burned the chocolate and the kitchen is a disaster. {sigh} Thankfully most days are not like this. My thoughts? This is not a kid-friendly (ages 2 & 3) recipe! Perhaps I’ll try it on my own one day, but not today!

Makes about 6 dozen.

Ingredients:

  • 1 1/2 cups salted butter, at room temperature
  • 3 cups unsweetened peanut butter
  • 6 cups confectioner’s sugar
  • 4 cups chopped dark chocolate or semisweet chocolate chips, for dipping

Directions:

1. Cream the butter and peanut butter at medium speed until well combined and fluffy.
2. Turn the mixer to medium low. With the mixer running, add the confectioner’s sugar 2 cups at a time waiting until each addition is incorporated before adding the next
3. Once the mixture has come together, transfer bowl to freezer until mixture is chilled and firm, about 10 minutes.  Roll tablespoon-sized lumps into 1-1/2" balls and place on a baking sheet lined with waxed paper or parchment, refreezing mixture as needed if it begins to melt. Insert a toothpick into the top of each ball and place baking sheet in freezer until buckeyes are firm, about 30 minutes.
4. While the peanut butter balls are chilling, melt the chocolate in a bowl placed on top of a saucepan filled with simmering water, stirring occasionally; or in the microwave in 15-second intervals, stirring and scraping down sides with rubber spatula between each zap until the chocolate is melted (be careful not to burn). Allow to cool slightly.
5. Remove chilled peanut butter balls from freezer and dip in chocolate using the toothpicks, leaving a circle of exposed peanut butter on top.  Place back on wax paper to set.  Once they’re all dipped, remove the toothpicks and smooth out the toothpick hole or place decoration on top.

5 Comments

  1. This looks great! Most buckeye recipes I’ve seen are much more complicated.

    • Well, if you take a look at the update on this post you will see that apparently {for today anyway} it was too complicated for us. Burnt fingers, tongues and chocolate. {sniff, sniff}

  2. This is the 2nd one of these in my bloghop today… I think it is a divine message. 🙂 I LOVE these. I’ll have to compare recipes. Thanks for linkin up to tasty tuesdays.

  3. I love Buckeyes. My aunt makes them for us at Christmas and at Easter she makes them in the shape of eggs. I just had to click on your link because of that cute picture. I hope your day improved. 🙂

Comments are closed.