Description
Ever wondered what happens when creamy peanut butter meets rich chocolate in a bite-sized treat? Buckeye Balls are the answer—a classic Midwestern candy that’s like a peanut butter cup, but even better! These little gems, inspired by the buckeye nut, are creamy, sweet, and oh-so-easy to make.
Ingredients
Buckeye Balls use just a few ingredients to create their irresistible flavor. Here’s what you’ll need for 60 servings:
- 4 cups sifted confectioners’ sugar: Sweetens and thickens the peanut butter filling.
- 1 ½ cups creamy peanut butter: The star ingredient, providing a smooth, rich base.
- ½ cup unsalted butter, softened: Adds creaminess and helps bind the filling.
- 1 teaspoon vanilla extract: Enhances the flavor with a warm, sweet note.
- 6 ounces semi-sweet chocolate chips: Creates the rich, glossy coating.
- 2 tablespoons shortening: Helps the chocolate melt smoothly and set with a shine.
Why These Ingredients Matter
- Peanut Butter: Creamy peanut butter ensures a smooth, moldable filling that holds its shape.
- Confectioners’ Sugar: Provides sweetness and structure for a firm yet creamy center.
- Chocolate Chips: Semi-sweet chips balance the sweet filling without overpowering it.
- Shortening: Makes the chocolate coating smooth and glossy, preventing it from cracking.
Substitutions and Variations
- Peanut Butter: Use crunchy peanut butter for added texture or a natural peanut butter if drained of excess oil.
- Chocolate: Swap semi-sweet chips for milk chocolate, dark chocolate, or white chocolate for a different flavor.
- Shortening: Replace with coconut oil or omit for a thicker, less glossy coating (though it may set harder).
- Gluten-Free: This recipe is naturally gluten-free, but double-check your peanut butter and chocolate for gluten-free certification.
- Vegan Option: Use vegan butter, dairy-free chocolate chips, and ensure the peanut butter is vegan-friendly.
Instructions
Step 1: Prep Your Workspace
- Line a baking sheet with waxed paper or parchment paper and set aside.
- Ensure ½ cup unsalted butter is softened and all ingredients are measured out.
Tip: Sift the confectioners’ sugar to remove lumps for a smoother filling.
Step 2: Make the Peanut Butter Filling
- In a large bowl, combine 4 cups sifted confectioners’ sugar, 1 ½ cups creamy peanut butter, ½ cup softened unsalted butter, and 1 teaspoon vanilla extract.
- Mix with your hands or a sturdy spoon until a smooth, stiff dough forms.
Tip: If the dough is too sticky, add a little more confectioners’ sugar (1 tablespoon at a time). If too dry, add a teaspoon of peanut butter.
Step 3: Shape the Balls
- Scoop 2 teaspoons of dough for each ball and roll into smooth, 1-inch balls using your hands.
- Place the balls on the prepared baking sheet.
- Refrigerate the balls for at least 30 minutes to firm up before dipping.
Tip: Use a small cookie scoop for uniform balls, and chill them well to make dipping easier.
Step 4: Melt the Chocolate
- In a metal bowl set over a pot of simmering water (double boiler), combine 6 ounces semi-sweet chocolate chips and 2 tablespoons shortening.
- Stir occasionally until melted and smooth, then remove from heat.
Tip: Keep the water at a simmer, not a boil, to avoid scorching the chocolate. You can also melt in a microwave in 20-second bursts, stirring between each.
Step 5: Dip the Balls
- Remove the peanut butter balls from the refrigerator.
- Insert a wooden toothpick into a ball and dip it into the melted chocolate, covering about three-quarters of the ball to leave a peanut butter “eye” exposed.
- Place the dipped ball back on the waxed paper, chocolate-side down, and gently remove the toothpick.
- Repeat with the remaining balls.
Tip: Smooth over the toothpick hole with a finger or small spoon for a neat look.
Step 6: Chill and Serve
- Refrigerate the dipped balls for about 30 minutes, or until the chocolate is set.
- Serve chilled or at room temperature.
Tip: Store in the fridge for a firmer texture, or let sit briefly at room temperature for a softer bite.