I was introduced to these by a friend’s mother when I was just twelve years-old, and have loved them ever since. They’re like the freshest, richest, most decadent peanut butter cup you’ve ever tasted. This recipe makes about sixteen Buckeyes, and it’s an easy recipe to double, or even triple. Be careful though: It’s easy to eat the entire batch!
Ingredients
- 3/4 cup Creamy Peanut Butter
- 1/4 cup Butter or Margarine (softened)
- 1/2 tsp. Vanilla Extract
- 2 cups Powdered Sugar
- 2/3 cup Semi-Sweet Chocolate Chips
- 2 tbsp. Shortening
Directions
- In a large bowl or stand mixer, blend together peanut butter, butter or margarine, vanilla, and powdered sugar.
- Mix until completely combined into a large, slightly crumbly lump.
- Line a baking sheet with parchment paper or foil, and lightly spray with cooking spray.
- Roll dough into round balls, about 1-inch in diameter, and place on prepared baking sheet.
- Refrigerate balls for at least 30 minutes.
- In a small saucepan, melt chocolate chips and shortening on medium heat, stirring frequently.
- When completely melted and smooth, remove saucepan from heat.
- Remove baking sheet from refrigerator, and dip balls into melted chocolate. Use a toothpick to remove them if the chocolate it too hot.
- Return balls to baking sheet, and reserve remaining chocolate. Refrigerate for at least 20 minutes.
- Re-heat chocolate if needed. Remove baking sheet from the refrigerator and dip the balls into melted chocolate a second time.
- Return balls to baking sheet and refrigerate for at least 30 minutes.
- Serve, taste, and vow that you will never buy another plastic-wrapped peanut butter cup again!