Dessert: United States – Buckeye Balls

Serving Size: 24

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 20 min

Ingredients

1 1 / 2 cups (360 ml) creamy peanut butter (not natural-style)
1 / 2 cup (115 g) unsalted butter, softened
1 tsp (5 ml) vanilla extract
1 / 2 tsp fine salt
3 cups (360 g) powdered sugar, sifted
12 oz / 340 g semisweet chocolate chips (or chopped semisweet chocolate)
1 tbsp (15 ml) refined coconut oil or vegetable shortening (optional, for smoother dipping)

Instructions

Line a baking sheet with parchment paper. In a large bowl, beat the peanut butter, softened butter, vanilla, and salt until smooth and creamy.
Gradually mix in the powdered sugar, 1 cup at a time, until a thick, slightly crumbly dough forms that holds together when pressed.
Scoop and roll into 1-inch balls (about 1 tablespoon each). Place on the prepared baking sheet and chill until firm, 30–45 minutes (or freeze 15 minutes).
In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler.
Use a toothpick or skewer to dip each peanut butter ball about 3/4 of the way into the melted chocolate, leaving a small circle of peanut butter exposed on top (the classic buckeye look). Let excess chocolate drip off and return to the lined sheet.
If desired, gently smooth over the toothpick hole with a fingertip. Refrigerate until the chocolate is set, about 20 minutes.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.