The holiday baking season is upon us! Chocolate and peanut butter are probably one of the best dessert combinations and this recipe gives a nice balance of both. Buckeyes are very similar to chocolate peanut butter balls. They have a smooth peanut butter center and chocolate shell on the bottom half.
I prefer buckeyes to traditional peanut butter balls. In the buckeyes, I feel there is more of a balance in taste between the chocolate and peanut butter. Not too sweet but the chocolate compliments the peanut butter perfectly.
Of course, don’t get me wrong. I will eat any semblance of a homemade Reese’s Cup, no matter the ratio of peanut butter to chocolate. 😉
In this post, you will find many commonly asked questions regarding buckeyes, as well as tips and tricks to making the perfect buckeye.
What is the difference between Buckeyes and Peanut Butter Balls?
The biggest difference between Buckeyes and Peanut Butter balls is how they are dipped in chocolate. Buckeyes are only partially dipped, leaving the peanut butter exposed at the top half. Peanut Butter Balls are completely covered in chocolate. You can also add rice Krispie cereal to make peanut butter balls packed with a crunch.
Why are they called Buckeyes?
If your Buckeyes are dry and crumbly:
If your Buckeyes are too sticky:
Add 1/4 cup of powdered sugar at a time until the batter becomes more firm. You want to have a consistency that is good to roll between your hands.
What is the best way to melt chocolate for the Buckeyes?
There are many different ways to melt your chocolate needed for dipping the Buckeyes. First, you can melt the chocolate in a microwave-safe bowl in 15-second intervals. You want to stir the chocolate each time the microwave stops until everything is smooth.
You can also use a double boiler to melt the chocolate over low heat on the stovetop.
It is also important to be sure to chill your Buckeyes in the freezer before dipping. This helps to firm up the peanut butter, decreasing the chance that they will melt when being dipped in the warm chocolate.
What if I don’t have toothpicks to insert to make dipping easier?
You can use a fork, submerging the peanut butter roll halfway into the chocolate. It might be helpful to gently hold the top of the peanut butter ball so it doesn’t roll off the fork when dipping.
There are also chocolate dipping sets that you can use for coating your cookies.
How should the Buckeyes be stored?
It is best to keep them in your refrigerator or freezer to keep the cookies fresh. They will keep in your fridge for up to a week. If freezing, they will last up to a few months. Store in an air-tight container.
How to make Peanut Butter Buckeyes
Mix your melted margarine and peanut butter. Once it is well mixed, slowly add in your powdered sugar, and vanilla. You will want to mix till incorporated. It is a nice soft texture, doesn’t stick to hands. If you feel it isn’t the right consistency you can add a little more powdered sugar to the mix.
Once it is mixed, roll the mixture into small balls and sit on some waxed paper. I put a baking sheet underneath.
When all the balls are formed, stick a toothpick in the center of each ball. Place them all in the freezer for about 60 minutes or until firm.
When they are firm, warm up your chocolate melting chocolate and holding the toothpick dip the balls in the chocolate. Leave the top part of the ball showing of peanut butter. Do for each ball.
You can store them in the fridge until ready to eat. Enjoy!
Peanut Butter Chocolate Buckeyes Recipe
Equipment
- toothpicks
- wax paper
- mixing bowl
- baking sheet
Ingredients
- 1.5 cups creamy peanut butter
- 1 stick melted margarine (can use butter if preferred)
- 1 tsp vanilla extract
- 2 cups powdered sugar (extra may be needed if batter is too sticky)
- Melting chocolate
Instructions
- Mix your melted margarine and peanut butter together until smooth.
- After it is well mixed, slowly add in your powdered sugar and vanilla. Mix until incorporated. If the batter is too sticky, add powdered sugar until desired consistency.
- Next, roll the mixture into small 1" balls and set on waxed paper. It is best to put a baking sheet underneath so you can transfer these cookies to the freezer.
- Once all of the balls have been formed, stick a toothpick deep in the center of each. Place them in the freezer for about 60 minutes or until firm.
- When the Buckeyes are firm, warm up your melting chocolate. Holding the toothpick, dip each of the balls partially in the chocolate, leaving the top part exposing the peanut butter. Repeat for each ball.
Notes
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