Buckeye Candy

Servings: candies

Calories: 133cal

Add the peanut butter, butter, vanilla, salt, and powdered sugar to a large bowl. Use a handheld electric beater to mix until well-combined, about 5 to 8 minutes. (The mixture will be crumbly, but should form balls when you press it together.)
Use a 1-tablespoon scoop to measure out the peanut butter mixture and roll it into balls. Place the balls on a parchment paper-lined baking tray and chill for 1 hour in the fridge.
After the peanut butter balls are chilled, melt the chocolate in 30-second intervals in the microwave, stirring in between each. Stir in the coconut oil.
Working with one candy at a time, place a toothpick in the center of a peanut butter ball and dip it into the melted chocolate. When you dip it, leave some of the peanut butter showing on the top, and let the excess chocolate drip off. Put the chocolate-dipped peanut butter ball back onto the tray and continue until all the peanut butter balls are dipped.
Chill for 30 minutes, and then use your finger to smooth the hole in the peanut butter where the toothpick was inserted.

Author: Kristen Elaine

5 from 3 votes

You can substitute the coconut oil with vegetable oil. The oil will help melt the chocolate smoothly and make dipping a breeze.
Use good quality chocolate chips or chopped baking chocolate for this recipe - either milk, semi-sweet, or dark chocolate can be used.
Regular creamy peanut butter, such as Skippy or Jiff, is best for this recipe. I would not recommend using natural peanut butter as it tends to separate.
You can substitute with crunchy peanut butter if preferred, but you might have a hard time rolling them into balls. If you like the additional texture of nuts, you can try rolling the chocolate portion of the coated balls in chopped peanuts instead- do so right after you dip them in the chocolate so the nuts will adhere

Course: Dessert

Cuisine: American

Prep Time30

Chill Time1 30

Total Time2