If you follow me on Instagram or snapchat, you know I had quite the battle making these things. It literally took me 7 hours LOL. First of all, I’ve never made these before. Second, I didn’t know the peanut butter needed to be refrigerated for so long. And third, my chocolate chips did not melt! But, alas, we got some good buckeyes that taste amazing. So, if you like peanut butter and chocolate (who doesn’t?) lets get started…

What you will need:

1 1/2 cups creamy peanut butter
3 cups powdered sugar
1 teaspoon vanilla extract
8 ounces semi sweet chocolate
2 tablespoons shortening
Cookie sheet lined with wax paper.

Tips: for chocolate, get baking bars, not chocolate chips. For shortening, coconut oil works great!

In a large bowl, stir together peanut butter, powdered sugar and vanilla until nice and smooth. Divide in half and wrap in plastic wrap. Refrigerate for 30 minutes (or more).

Once peanut butter is firm, roll into 1 inch balls and place on a cookie sheet lined with wax paper. Refrigerate for 1 hour (or more). Or freeze them, I might try that next time because they soften very quickly.

When peanut butter balls are firm, melt the chocolate with shortening. Using a toothpick, dip each peanut butter ball in the chocolate almost to the top. Place back on cookie sheet and refrigerate again until chocolate is set. If you want, smooth the tops with your finger so you can’t see the toothpick hole. Or, serve with the toothpicks! Finally, you can enjoy!

Oh, and by the way, these are called buckeyes because they look like the nut, buckeyes. Just so you know 😉

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