The classic peanut butter and chocolate dessert–perfection!
It’s one of my husband’s favorite combinations, and over the years we’ve been married it has become one of mine, too!
I know buckeyes are a Christmas tradition for many families, but although that isn’t the case with mine, I’m quickly getting on board. If you’ve never had a buckeye before, it’s pretty much like eating peanut butter frosting dipped in chocolate.
Yup. They’re amazing.
And, they’re gluten-free! Hooray!
I made these recently for a friend who just had a baby and I forgot how much fun it is to make these. It does take a while to dip the buckeyes in the chocolate, but just have fun and enjoy the process.
Now all you need to do is turn on some Christmas music and sing your way through making the recipe!
- 1 1/2 cups creamy peanut butter
- 1 cup butter, room-temperature (can soften in the microwave if needed)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 4 cups powdered sugar
- 4 cups semi-sweet chocolate chips
- 1/4 cup vegetable shortening
1). Line a cookie sheet with parchment paper. Make sure you have enough room in the freezer for the cookie sheet.
2). In a large bowl, use a hand-held mixer (or wooden spoon) to mix the peanut butter, butter, vanilla extract, and salt together. Add the powdered sugar, 1 cup at a time, and mix until fully incorporated.
3). Roll the peanut butter mixture into 1 inch balls (I cheated and used a cookie scoop!). Set them on the parchment-lined cookie sheet and add a toothpick in the top of each one. Freeze for about 30 minutes or until hard.
4). Fill a medium sized pot with about 1 inch of water. Place it on the stove over medium heat until simmering, then set it to low to keep it barely simmering. Combine the chocolate chips and shortening in a microwave, heat-proof bowl. Microwave for 1 minute, and stir. Continue microwaving in 30 second intervals for 1 more minute, stirring each time. Place this bowl on top of the simmering pot of water and stir until the chocolate and shortening are completely melted.
5). Use the toothpick as a handle to carefully dip the buckeyes in the chocolate, leaving the top center exposed. Place on the parchment-lined cookie sheet and either refrigerate for 2 hours or freeze for 30 minutes. Remove the toothpicks and gently smooth the peanut butter over the hole from the toothpick. Store in the refrigerator for up to a month!
Recipe adapted from Brown Eyed Baker.