Buckeye Candy Recipe
Ingredients
- 4 cups powdered sugar (452)
- 1½ cups creamy peanut butter (405 grams, Jif recommended)
- ½ cup salted butter (113 grams, melted (1 stick))
- 1½ teaspoons pure vanilla extract (6 grams)
- 1 teaspoon kosher salt (3 grams (use less if using salted peanut butter))
- 12 ounces semisweet chocolate chips (340 grams (1 package), Ghirardelli recommended)
- 1 tablespoon vegetable shortening (12 grams)
Instructions
- 1
Line 2 baking sheets with parchment paper. Set aside.
- 2
Cream
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, peanut butter, butter, vanilla, and salt together until creamy and incorporated, about 2-3 minutes.
3 min - 4
Shape the dough into 1-inch balls and refrigerate until firm, about 1 hour.
- 5
Microwave
- 6
When the dough is completely chilled, microwave the chocolate chips and shortening (or oil), stirring every 15 seconds, on HIGH until most of the chips are melted. Remove from the microwave and stir until smooth and all chips are melted.
- 7
Dip
- 8
Insert a toothpick in the top-middle of a peanut butter ball and dip ⅔ of it in the melted chocolate. Let the excess chocolate drip into the bowl, and place the buckeye on the prepared baking sheet. Repeat with all peanut butter balls. (Note: If the chocolate begins to thicken, microwave for a few seconds until desired consistency.)
- 9
Refrigerate the Buckeyes in a covered container until firm before serving.
Nutrition
Per serving (based on 60 servings)
