Buckeye Recipe (Crazy Easy)
These fudgy peanut butter truffles are dipped in rich semisweet chocolate to resemble buckeye nuts. Peanut butter lovers, you'll want to save this recipe!
Servings 24 cookies
Calories 230kcal
Ingredients
- 1 cup creamy peanut butter
- 4 tbsp unsalted butter room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 16 oz semi-sweet chocolate chips
Instructions
- In a large bowl, beat together the peanut butter, butter and vanilla extract with a stand mixer or an electric hand mixer until light and fluffy.
- Add the powdered sugar gradually while beating.
- Scrape down the sides of the bowl as needed and mix until well combined. The dough will be soft and smooth like playdough.
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper or wax paper. Chill the dough balls in the freezer for 30 minutes.
- Melt the chocolate in a doubler boiler or in bowl set over a pot with one to two inches of simmering water. Stir frequently until the chocolate is melted and smooth.
- Use a skewer or toothpick to dip the chilled peanut butter balls into the melted chocolate, keeping the top part exposed and allowing the excess chocolate to drip off. Repeat with the remaining peanut butter balls and chocolate. Use the back of a spoon or a finger to gently smooth over the toothpick hole. Chill the buckeyes in the refrigerator for 30 minutes, or until they are completely set. Enjoy!
Nutrition
Calories: 230kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 48mg | Potassium: 169mg | Fiber: 2g | Sugar: 18g | Vitamin A: 68IU | Calcium: 18mg | Iron: 1mg