Easy Buckeye Candy Recipes

BUCKEYE CANDY RECIPE

Steps:

• Line 2 baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, peanut butter, butter, vanilla, and salt together until creamy and incorporated, about 2-3 minutes.
• Shape the dough into 1-inch balls and refrigerate until firm, about 1 hour.
• When the dough is completely chilled, microwave the chocolate chips and shortening (or oil), stirring every 15 seconds, on HIGH until most of the chips are melted. Remove from the microwave and stir until smooth and all chips are melted.
• Insert a toothpick in the top-middle of a peanut butter ball and dip ⅔ of it in the melted chocolate. Let the excess chocolate drip into the bowl, and place the buckeye on the prepared baking sheet. Repeat with all peanut butter balls. (Note: If the chocolate begins to thicken, microwave for a few seconds until desired consistency.)
• Refrigerate the Buckeyes in a covered container until firm before serving.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYE CANDY

Steps:

• Stir together butter and peanut butter in a medium mixing bowl. I used a wooden spoon.
• Stir in powdered sugar and vanilla until the ingredients are combined in to a stiff, coarse dough.
• Use a small cookie scoop to make balls with the peanut butter mix. Drop balls on to a wax paper lined cookie sheet. Stick a toothpick in to each ball.
• Once all the dough has been scooped, stick the cookie sheet in the freezer for an hour.
• After an hour, melt chocolate chips in a Wilton chocolate melting pot. Add a teaspoon of palm shortening, if desired (I'm not convinced this is necessary).
• Once the chocolate is completely melted, remove the peanut butter balls from the freezer. Carefully remove the balls, on the wax paper, to the counter. Lay another sheet of wax paper on the cold cookie sheet.
• Dip the peanut balls about 3/4 of the way in to the chocolate. Roll to allow chocolate to drip off and place the balls on the wax paper on the cookie sheet.
• The chocolate should set up quickly on the cold balls and cookie sheet, but if it doesn't , put the sheet back in the freezer to allow the chocolate to harden.
• Keep refrigerated.

BUCKEYE RECIPE

Steps:

• Add peanut butter, softened butter, vanilla, and salt to a large mixing bowl. Using a hand-held electric mixer, cream together ingredients well blended.
• Gradually mix in confectioners sugar, beating until well combined.
• Shape into 1 inch balls and place on parchment paper-lined baking sheet. Place in the freezer for 60 minutes.
• In a microwave safe bowl melt the chocolate chips and vegetable shortening on high for 45 seconds. Remove from microwave and stir vigorously. If needed, microwave at 15-second intervals, stirring after each interval, until mixture is melted.
• Remove peanut butter balls from freezer. Insert a toothpick in the top center of a peanut butter ball and dip 3/4 of the ball, into melted chocolate, leaving the top without chocolate. allow excess chocolate to drip. Place back on the baking tray.
• Remove the toothpick and smooth out the hole with a small offset spatula or your fingertip.
• Allow chocolate to set before serving. Buckeye's can be served at room temperature or cold. Store in an airtight container in the refrigerator for 3-5 days.

EASY BUCKEYE RECIPE

Steps:

• Combine peanut butter, butter and vanilla with a mixer on medium until fluffy.
• Mix in powdered sugar a little bit at a time until incorporated. Chill mixture 30 minutes.
• Roll into balls and place on a parchment lined pan. Chill mixture 30 minutes.
• Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30 second increments just until melted.
• Place a toothpick into each peanut butter ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.
• Place on a parchment lined pan and chill.

EASY BUCKEYE RECIPE

Steps:

• Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
• Add brown sugar and vanilla extract. Stir well.
• Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
• Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
• While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup).
• Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
• Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
• Allow chocolate to harden before eating and enjoying.
• Buckeye balls are best kept refrigerated.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

EASY BUCKEYES RECIPE

Steps:

• Mix together your peanut butter, softened butter, vanilla and powdered sugar, in a large bowl. Roll into 1" balls and place on a cookie sheet, lined with wax paper. Press a toothpick into the top of each ball and chill in freezer for a minimum of 30 minutes, or until firm.
• Just before removing from freezer, melt chocolate chips in a small sauce pan over lowest heat. Stir frequently until smooth.
• Using your toothpick, dip each frozen peanut butter ball in chocolate, leaving a small portion of peanut butter showing at the top. Place on cookie sheet and remove toothpick. You may smooth over the hole left from the toothpick with your fingertip. Refrigerate until ready to serve.

EASY BUCKEYE RECIPE (PEANUT BUTTER BALLS)

Steps:

• Place the peanut butter, unsalted butter, salt and vanilla in a bowl. Use a mixing spoon or a hand-held mixer to mix the ingredients together to form a smooth paste.
• Add the confectioner's sugar, a little at a time, and mix it into the peanut butter until well mixed. You can use a wooden spoon or a mixer (on low speed) to do this. (The mix will get stiffer as you add confectioner's sugar. If needed, use clean, dry hands to knead the mix to make sure everything is well combined).
• If the mixture is too soft, you can add more confectioner's sugar or some ground flaxseed.
• Portion out the peanut butter mix, and roll them into smooth balls that are about 1.5 inches in diameter. Keep these on a parchment paper-lined baking tray. Repeat until you have used up all of the peanut butter mix.
• Optional - Set aside a small amount of the peanut butter mix to cover the tops of the dipped buckeye balls later (see below).
• Insert a toothpick into each peanut butter ball. Refrigerate for about 2 hours (or longer), until chilled.
• When the peanut butter balls have been chilled and are ready to be dipped, prepare the chocolate dip.
• Place the chocolate in a dry, clean, heat-proof glass or metal bowl. Heat the bowl over a double boiler until most of the chocolate chips (~70 - 80%) have melted. Then stir until all of the chocolate melts in the residual heat, and you have a completely smooth mixture.
• This melting technique prevents the chocolate from getting too hot and burnt. You can also microwave the chocolate (in a glass bowl) in 20 second intervals, stirring in between, until most of the chocolate chips have melted.
• Optional - Add the coconut oil to the chocolate chips while melting the chocolate.
• Using the toothpick, dip each peanut butter ball in the melted chocolate. Turn the peanut butter ball in the chocolate to evenly coat it, and make sure to keep the top of the ball uncovered with chocolate (see pictures in the post).
• Once dipped, lift and hold the buckeye ball up by the toothpick, and gently rotate it to get rid of the excess melted chocolate.
• Place the dipped buckeye ball on the parchment paper-lined baking tray. Repeat with the remaining peanut butter balls. Remove the toothpicks, and use an offset spatula or the flat part of a butter knife to smoothen the toothpick holes. OR use some of the peanut butter mix that you set aside earlier to cover and smoothen the hole on top.
• Chill the buckeyes in the fridge for at least a few minutes to set. Once set, they are ready to be served and enjoyed!

CRISPY RICE BUCKEYES

Steps:

• In a large bowl, beat the peanut butter and butter until blended; gradually beat in confectioners' sugar and salt until smooth. Stir in crispy rice. Refrigerate until firm, 30 minutes. Roll into 1 inch balls and chill again. , Melt chocolate in the microwave. Dip balls into chocolate, allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.

BUCKEYES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined.
• Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes.
• In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted.
• Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set.
• Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula.
• Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.

BUCKEYE CANDY

Steps:

• Using an electric mixer, beat together peanut butter, butter, vanilla and salt until light and fluffy. Beat in the confectioners' sugar a little at a time until well combined. Shape into balls using approximately 2 teaspoons in each ball. Place on a cookie sheet lined with parchment or waxed paper. Chill for a minimum of 30 minutes before dipping.
• Meanwhile, in a double boiler over low heat, melt together the chocolate chips and shortening, stirring often, until smooth and creamy. Transfer to a small bowl for dipping.
• Insert a toothpick into each ball and dip into the chocolate leaving a little of the peanut butter showing on the top. Place back on the cookie sheet, remove the toothpick and refrigerate until chocolate is set.

HOME

Steps:

• Line baking sheets with wax paper.
• Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
• Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.