Peanut butter balls are dipped in chocolate, leaving a circle exposed on the top to resemble the buckeye, the nut of the Ohio buckeye tree, the state tree of Ohio.
For the peanut butter balls:
- 1 cup creamy peanut butter (9.4oz, 268g)
- 4 tablespoons butter (2oz, 56g) (softened )
- 8 oz confectioners' sugar (227g) (sifted)
- ½ teaspoon vanilla
For the chocolate coating:
- 1¼ cups semisweet chocolate chips (8oz, 227g)
- 1 tablespoon Crisco shortening (18g)
- Combine the ingredients for the peanut butter balls in a stand mixer with the paddle attachment until it comes together in a mass. It will seem a little crumbly as in the photo. The mixing can also be done by hand.
- Roll the peanut butter mixture into quarter size balls. I make mine about 20 grams each.
- Put the peanut butter balls in the freezer to firm up for about 30 minutes or in the refrigerator for about an hour.
- Meanwhile, melt the chocolate and Crisco shortening together in a small bowl or short glass. Microwave on medium high for one minute. Stir. Continue heating and stirring in 15 second intervals until the chocolate is melted and smooth, being careful not to scorch the chocolate.
- Remove the peanut butter balls from the refrigerator or freezer about 5 at a time. If you remove them all at once they may form condensation and the chocolate won't stick.
- Stick a toothpick into the peanut butter balls and dip into the chocolate, leaving a circle open on the top so that it resembles a buckeye. Let the excess chocolate drip back into the bowl.
- Set chocolate dipped Buckeyes on a wax paper lined baking sheet and let harden. They will harden faster in the refrigerator.
- Store in a covered container in the refrigerator until ready to serve.
- Makes about 24-28 Buckeyes, depending on the size.
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American
Keywords: buckeyes, chocolate, peanut butter