*Makes about 40-50 pieces*
Ingredients:
– **Peanut Butter Filling:**
– 2 cups creamy peanut butter (not natural)
– 1/2 cup unsalted butter, softened
– 1 tsp vanilla extract
– 1/4 tsp salt (optional)
– 4 cups powdered sugar (sifted)
– 1/2 cup graham cracker crumbs (optional, for texture)
– **Chocolate Coating:**
– 3 cups semi-sweet chocolate chips (or dark/milk chocolate)
– 1-2 tbsp shortening, coconut oil, or 1/2 bar paraffin wax (optional, for smoothness)
**Tools Needed:**
– Mixing bowl, hand/stand mixer, baking sheet, wax/parchment paper, toothpicks, double boiler (or microwave-safe bowl).
Instructions:
1. **Prepare Peanut Butter Dough:**
– In a large bowl, beat softened butter and peanut butter until smooth.
– Mix in vanilla and salt (if using).
– Gradually add powdered sugar (and graham crumbs if using), mixing until a thick, moldable dough forms. If too sticky, add more sugar; if too dry, add a splash of milk or extra peanut butter.
2. **Form the Balls:**
– Roll dough into 1-inch balls. Place on a wax paper-lined baking sheet.
– Chill in the refrigerator for 30 minutes or freezer for 15 minutes (to firm up).
3. **Melt the Chocolate:**
– In a double boiler or microwave, melt chocolate with shortening/coconut oil (or paraffin) until smooth. Stir frequently to avoid burning.
4. **Dip the Buckeyes:**
– Insert a toothpick into each chilled ball. Dip into melted chocolate, leaving the top 1/3 exposed to resemble a buckeye nut.
– Place back on wax paper. Carefully twist the toothpick out and smooth the hole with a fingertip.
5. **Set and Serve:**
– Let chocolate harden at room temperature (or refrigerate for 15 minutes).
– Store in an airtight container at room temperature or refrigerate for up to 2 weeks.
Tips:
– For a festive twist, use white chocolate or add sprinkles before the chocolate sets.
– Use gluten-free graham crackers if needed.
– Dipping tool alternative: Use a fork instead of toothpicks for fewer holes.
Enjoy these sweet, nutty treats as a holiday favorite or Ohio State game-day snack!
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