Christmas Baking: Buckeyes
Named after the nut that falls from the state tree of my home state and the mascot of the Ohio State University, these no bake chocolate peanut butter balls look like the real deal but taste a whole lot sweeter!
- 3 oz (6 tbsp) butter, softened to room temperature
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 cup smooth peanut butter
- 1/4 tsp salt
- 8 oz chocolate candy coating
- In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.
- Mix on medium speed for 1-2 minutes, until very smooth and well combined. Taste, and adjust the sugar and salt to taste.
- Roll the candy into small balls about 1-inch in diameter, and place them on a baking sheet lined with parchment or waxed paper. Chill for at least 30 minutes, until firm.
- Once firm, melt the chocolate candy coating in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating.
- Stick a toothpick firmly into a peanut butter ball, and dip it partially in the chocolate, making sure to leave a circle on top of the candy undipped. If the toothpick doesn't seem to hold the candy well, use a fork underneath the ball to add stability while you're dipping it.
- Place the dipped candy back on the baking sheet, and repeat with the remaining balls until they're all dipped in chocolate. If they get too soft to dip with a toothpick, refrigerate the tray briefly to firm them up again.
- Once all of the Buckeyes are dipped, refrigerate the tray to set the chocolate. Use your finger to gently smooth over the holes in the tops of the candies, if desired. Store them in an airtight container in the refrigerator for up to two weeks. For best taste and texture, let them sit at room temperature for 10-15 minutes before serving.