Chocolate and peanut butter. They go together so well. Here’s my super simple and relatively quick recipe for 28 buckeyes.
There are only 4 ingredients. Stay tuned, I’m refining this recipe…so don’t make this one yet! I figured it out. The original recipe was too soft so it didn’t really work.
- 1 cup of creamy peanut butter 1.5 cup of crunchy peanut butter
- 2 cups of powdered sugar 2 cups of powdered sugar
- 1/2 cup of butter (at room temperature) 1 tsp of butter (at room temperature) — OPTIONAL
- 1 1/2 cup of chocolate
Cream the peanut butter and powdered sugar. Make sure it’s very well mixed because you don’t want to get a clump of any of these ingredients. If you notice it’s not coming together, add the 1 tsp of butter.
Roll the dough into 1-inch balls. If you want, you can put toothpicks in the middle so you can pick up and dip into chocolate. I chose not to though and just hand-dipped. Put in the freezer for about 30 minutes-1 hour until firm.
Create a double boiler to melt the chocolate. You can do this in the microwave, but make sure to watch it carefully!
Now dip the peanut butter balls in the chocolate and put back on parchment paper. Let the chocolate harden and then enjoy!