Peanut butter + Chocolate = ♥. These sweet confections are made to look like the nuts from the buckeye tree, but they taste like homemade peanut butter cups. Having spent about 20 years of my life in Ohio, home of the buckeye tree, I have had many edible buckeyes in my lunch box, at parties, and on holiday dessert platters. These also are great to have on the snack table when watching an Ohio State game! The buckeyes in this recipe are rather sweet, but in a good way. If you want them to be less sweet, use completely natural peanut butter with no added sweetness, or feel free to lessen the amount of powdered sugar. You can start with less sugar, taste as you go, and add more if necessary. Store the buckeyes in the fridge. When you whip one out, the chocolate shell has hardened like the exterior of a chocolate truffle, and the inside? Soft, peanut-buttery goodness. Hail to the buckeyes!
adapted from: Chloe’s Kitchen
makes: about 25 “large-ish” buckeyes
1 cup creamy peanut butter, at room temperature (I used Skippy Natural Creamy)
1 ½ cups powdered sugar
2 pinches of sea salt
1 ½ cups semisweet chocolate chips (I use Ghirardelli)
Beat peanut butter in a stand mixer (or with a hand mixer) for 1 minute. Add powdered sugar and salt and beat at slow speed until sugar is almost incorporated. Increase speed to medium and beat until ingredients are well combined. Scoop the mixture into balls (whatever size you like, I roll mine on the larger side.) and place on a parchment-lined sheet tray. Freeze for 15 minutes.
Remove peanut butter balls from the freezer and quickly roll each ball between your palms to make perfect spheres. Return to parchment-lined tray and stick toothpicks into each ball. Freeze for 1 hour.
Heat chocolate chips in a double boiler or microwave until melted. Dip each peanut butter ball in the melted chocolate, roll around to coat, leaving a small circle of peanut butter uncoated around the toothpick. Return to parchment-lined tray and refrigerate until chocolate sets.