1 (16 oz.) container of
creamy peanut butter
(or 1-1/2 C)
1 stick (or 1/2 C) butter,
1 tsp vanilla extract
1/2 tsp salt
4 C powdered sugar
1 (12 oz.) package of
baking chips (or 2 C)
2 Tbsp all-vegetable
1. Combine peanut butter, butter, vanilla and salt in a large bowl. Beat with an electric mixer on low until blended. Add each cup of powdered sugar one at a time, beating until blended before adding the next. Shape mixture into 1-inch balls. FREEZE for 1/2-hour.
2. Place chocolate chips and shortening in microwave-safe bowl. Microwave for 30 seconds, stirring and repeating until mixture is smooth. Reheat as needed while coating peanut butter balls.
3. Insert toothpick into peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Place on wax paper-lined tray. Remove toothpicks. Refrigerate for 1/2-hour or until firm.
4. Once firm, dip a spoon into cold water. Using the back of the spoon, smooth it over the peanut butter ‘eye’ of the buckeyes to cover the toothpick holes. Wipe off the spoon and re-dip in water as needed.
This makes a lot of buckeyes – 60 to 95, depending on size. You can easily cut the recipe in half.
I also tested milk chocolate, though I recommend semi-sweet chocolate for this recipe. There actually wasn’t much of a taste difference and the milk chocolate doesn’t give you the dark brown look for the buckeyes.