PEANUT BUTTER BALLS:
- 1 ½ cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- 12 oz bag semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
PREP BAKING SHEET:
- Line baking sheets with parchment paper.
MAKE PEANUT BUTTER BALLS:
- In a large bowl, beat peanut butter, butter, and vanilla on medium speed until creamy, about 2 minutes.
- Turn the mixer to the lowest setting, and gradually add powdered sugar until well combined.
- Shape the mixture into 1 inch balls and place them on the prepared baking sheet. Freeze peanut butter balls for 1 hour.
MAKE CHOCOLATE COATING:
- In a microwave-safe bowl, add chocolate chips and shortening.
- Heat for 1 minute on 50% power, stir, and continue heating for 20 seconds at a time on 50% power, stirring after each heating. Stop just before all of the chocolate is melted.
- Stir the chocolate until it is completely melted and smooth.
DIP PEANUT BUTTER BALLS:
- Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip.
- Insert a toothpick into each peanut butter ball. Dip the balls into the melted chocolate, covering about 3⁄4 of the ball. Shake off excess and place on the prepared baking sheet.
- Remove the toothpick and smooth over the hole with your fingertip. Repeat with the remaining peanut butter balls and chocolate.
- Let the buckeyes sit at room temperature for 30-60 minutes, or until the chocolate is set.
Store candy buckeyes in an airtight container at room temperature for two days or in the refrigerator for up to two weeks. You can also freeze them for up to three months.
Serving: 1candy | Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 41mg | Potassium: 99mg | Fiber: 1g | Sugar: 13g | Vitamin A: 67IU | Calcium: 9mg | Iron: 1mg