If you know me, you know peanut butter + chocolate = my weakness. Buckeyes are no exception!
My godson’s 1st birthday party is this weekend and what is the theme? Ohio State Tailgate! Therefore, what is most important, other than a Block O Smash Cake? Buckeyes! Since I am in charge of desserts, this was an absolute must in my book! I have made Buckeyes many times, but have never posted the recipe. I decided it was time to post it, just in case I ever misplace the information in my head! Here you go:
- 3/4 cup creamy peanut butter
- 1 stick unsalted butter (softened)
- 2 cups confectionery sugar
- 1/2 teaspoon vanilla
- pinch of salt
- 1 bag of semi-sweet chocolate chips
- With a mixer, combine the peanut butter and butter until creamy.
- Add the vanilla and salt and mix
- Add the confectionery sugar slowly until combined.
It will be a crumbly mix.
- Roll small quarter size balls using your palms and set the balls on wax paper on a baking sheet.
- Once the sheet is full, put the baking sheet in the freezer for about 15 minutes.
- While waiting, you can start melting the chocolate. Using a double boiler (or in my case two pans that fit together well) put a little water in the bottom and start warming the water. Pour the bag of chocolate chips in the top and stir occasionally until it starts melting. Do not let the chocolate burn to the bottom of the pan.
- Once the chocolate is melted and the 15 minutes is up, use a toothpick to dip the peanut butter balls into the chocolate.
- After you have dipped all of them, put them back in the fridge for about 30 minutes to harden the chocolate.