Peanut Butter Buckeyes Recipes

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

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

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.

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.

PEANUT BUTTER BUCKEYES

Steps:

• Chill: Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip
• Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.
• Store buckeyes in an airtight container in the refrigerator until ready to eat: Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

PEANUT BUTTER BUCKEYES

Steps:

• Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes.
• Add vanilla, powdered sugar and salt and mix until combined.
• Roll into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to chill.
• Add chocolate and coconut oil to a small bowl and microwave for 30 second intervals until smooth and fully melted.
• Place a toothpick into the center of the peanut butter ball and dip one at a time in the chocolate making sure to leave some of the peanut butter filling exposed. Allow any excess chocolate to drip off and place back on the baking sheet. Use your fingers to pinch the center to remove the toothpick hole.
• Chill until set then serve and enjoy!

PEANUT BUTTER BUCKEYES

Steps:

• Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)
• Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
• Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

BUCKEYE RECIPES ( PEANUT BUTTER BALLS)

Steps:

• In a large bowl, mix the peanut butter, butter, vanilla, Add the icing sugar one cup at a time until your desired consistency has been met. How much confectioners/icing sugar you use will depend on your peanut butter, your butter, the humidity in your house, ETC. Add enough to the mixture until it's a harder dough that you can roll, doesn't stick to your hands too much and will hold it's shape. The dough won't be that sticky, it's a dryer dough but should still roll into balls.
• Roll the peanut butter dough into 1-inch balls and place on a parchment paper-lined cookie sheet.
• Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and place in the freezer until the dough very firm, about 30 minutes.
• Melt the chocolate chips with the shortening in a double boiler or in a bowl set over a pan of barely simmering water. Stir the mixture frequently until smooth and all of the chocolate chips are melted together.
• Dip the now frozen peanut butter balls into the hot melted chocolate by holding onto the toothpick. In order to make them look like real Buckeyes leave a small portion of peanut butter showing at the top as shown in my photos.
• Put each Buckeye back on the cookie sheet. Remove the toothpicks and using your fingertip pat the top of the peanut butter mixture where the toothpick was and smooth it over so there isn't a hole anymore. Refrigerate until the chocolate has set.
• Keep in the refrigerator and between layers of waxed paper to prevent sticking. You can also freeze these for 4-6 weeks.

CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES RECIPE)

Steps:

• Make the filling: Stir the peanut butter, maple syrup, salt, and vanilla together in a large bowl until it forms a thick dough. Finish by stirring in the Rice Krispies.
• Roll into balls: Use a small cookie scoop or spoon to scoop out some peanut butter mixture and use your hands to roll them into 1-inch balls. Place them on a baking sheet and freeze for 30 minutes.
• Melt the chocolate: Add the chocolate, coconut oil, and instant coffee to a bowl and place it over a saucepan with boiling water (double boiler). Stir until the chocolate melts and the coffee dissolves.
• Dip the balls in chocolate: Dip each frozen peanut butter ball into the melted chocolate using a toothpick. Either fully coat them or leave the top plain for "Buckeyes". Let the excess chocolate drip off and place the balls on a parchment lined cookie sheet. Sprinkle with flaky salt then leave them in the fridge to firm up. Serve and enjoy! Makes approximately 18 balls. For step by step photos, FAQ, Tips and suggestions see above post.

BUCKEYES

Steps:

• 1. Line a baking sheet with parchment paper.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.
• 3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the "buckeye." Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.
• 4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

HOMEMADE BUCKEYES RECIPE

Steps:

• In a mixer or medium bowl, beat the peanut butter, butter, and vanilla extract together.
• Add the powdered sugar and mix until evenly combined. If using a mixer, make sure to scrape down the sides of the bowl once or twice.
• Press together to form a dough and then divide the dough into 24 equally sized pieces.
• Roll each piece of dough into a ball and place it on a plate. Refrigerate the balls until firm, about an hour.
• After the peanut butter balls have chilled, place the chocolate and coconut oil in a small saucepan and gently heat on low until melted. Let the chocolate cool to room temperature.
• Using a skewer to hold a peanut butter ball, dip in the melted chocolate, leaving the top of the ball exposed.
• Place the dipped buckeye on a plate lined with a piece of parchment.
• Repeat with the remaining peanut butter balls and then refrigerate to firm up the chocolate.
• Once set, store in an airtight container in the refrigerator for up to 2 weeks.

PEANUT BUTTER BUCKEYES

Steps:

• 1. LINE 2 trays with parchment or wax paper.
• 2. BEAT powdered sugar, peanut butter, butter, vanilla and salt in large bowl with mixer on medium speed until blended. Shape into 1-inch balls. Chill until firm.
• 3. MICROWAVE chocolate chips and shortening in medium microwave-safe bowl on HIGH power 45 seconds. Stir until smooth. If necessary, microwave in additional 15-second intervals until completely melted and smooth when stirred.
• 4. INSERT toothpick into top center of peanut butter ball. Dip 3/4 of ball into melted chocolate, leaving top of candy uncovered. Allow excess chocolate to drip back into bowl. Place buckeye on prepared tray. Remove toothpick. Smooth over hole. Repeat to make remaining buckeyes. If chocolate thickens, microwave in 10-second intervals until desired consistency when stirred. Chill buckeyes until firm.

BUCKEYES RECIPE

Steps:

• Spoon the peanut butter into a mixing bowl.
• Sift the powdered sugar over the peanut butter and pour the melted butter over top.
• Stir until well combined.
• Scoop out twenty 1-tablespoon-size portions of the fudge.
• Roll them into balls and set them on a parchment paper-lined (or wax paper-lined) baking pan.
• Chill the peanut butter fudge balls for at least 2 hours until really firm.
• Insert the flat end of a thin wooden skewer into a cold peanut butter ball.
• Dip the fudge ball into the melted chocolate leaving about a 1/2 inch circle uncovered around the stick.
• Lift the fudge ball out of the chocolate and gently shake allowing the excess chocolate to drip off.
• Set the buckeye on a parchment paper-lined baking sheet.
• Repeat.
• Once you have all the fudge balls dipped in chocolate, chill them in the refrigerator for 1 hour.
• Remove them from the fridge and gently pull out the skewers.
• Pinch the hole in the fudge between two fingers, then smooth the surface out by brushing your finger over the top of the fudge.
• Keep refrigerated until you are ready to serve your buckeyes.