Buckeyes
Ingredients
- 1 1/2 cups creamy peanut butter (not natural-style)
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 3 1/2 to 4 cups powdered sugar, sifted
- 8 ounces semisweet or dark chocolate, finely chopped (or chocolate chips)
- 2 teaspoons coconut oil
Instructions
- 1
Mix the filling
- 2
In a large mixing bowl (or the bowl of a stand mixer), beat together the peanut butter, butter, cream cheese, vanilla, and salt on medium speed until smooth and creamy.
- 3
Add the powdered sugar
- 4
Gradually mix in the powdered sugar, 1 cup at a time, until the mixture forms a thick, pliable dough that’s easy to roll. You may not need the full 4 cups.
- 5
Shape into balls
- 6
Roll the dough into 1-inch (1½-tablespoon) balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes, or until firm.
30 min - 7
Melt the chocolate
- 8
In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 20-second intervals, stirring after each, until melted and smooth.
- 9
Dip the buckeyes
- 10
Insert a toothpick into each peanut butter ball and dip about ¾ of the way into the melted chocolate, leaving the top exposed to resemble a buckeye. Let excess chocolate drip off.
- 11
Chill to set
- 12
Return dipped buckeyes to the baking sheet and refrigerate for about 30 minutes, or until the chocolate is firm. Gently smooth over the toothpick holes, if desired.
30 min - 13
Serve or store
- 14
Enjoy right away, or store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
