Being from Ohio (aka the Buckeye state), our family has a deep love for Buckeyes (which are nuts that resemble chestnuts). These simple, buttery, sweet candies are an essential part of our holiday cookie trays. Similar to a homemade Reese’s (except better), Buckeyes are sweetened creamy peanut butter balls with a chocolate shell. Perfect for gift giving or (Buckeye) football season, these decadent candies are sure to be your new favorite holiday treat.
Makes about 4 dozen (1-inch balls)
Ingredients
Buckeyes
1 ½ cups creamy peanut butter
½ cup salted butter, softened
1 tsp pure vanilla extract
3¾ cups confectioners' sugar, sifted
2 cups semisweet chocolate chips
Directions
Buckeyes
In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, butter, and vanilla on low speed until well combined. Add in the confectioners’ sugar and beat on low speed until incorporated.
Roll the peanut butter mixture into 1-inch balls and place on a baking sheet lined with wax paper. (If the mixture is too dry, add a little bit more peanut butter. If it is too sticky, add a little bit more confectioners’ sugar.)
Press a toothpick into the center of each ball. Freeze the balls until firm, about 30 minutes.
Place the chocolate chips in the top of a double boiler, and pour 1 cup of water in the bottom pan of the double boiler. Heat on low until the water is simmering, stirring the chocolate chips frequently until melted and smooth.
Dip the frozen peanut butter balls into the melted chocolate holding the balls by the toothpicks. Leave a small part of the top of each peanut butter ball uncovered to make them look like Buckeyes. Allow the excess chocolate to drip from the Buckeyes. Place the chocolate covered balls back on the wax paper lined baking sheet. Remove the toothpicks and refrigerate until firm.