Ingredients
Units
Scale
- 1 cup (2 sticks) of butter at room temperature
- 2 cups of creamy peanut butter
- 1 teaspoon of vanilla
- pinch of salt
- 5 cups of confectioners sugar
For the Chocolate Coating:
- 2 cups melted Ghirardelli Chocolate Dark Melting Wafers
- 1 teaspoon vegetable oil
- Wooden Tooth Picks Round
Instructions
- Cover a baking sheet with wax paper
- In your mixer’s mixing bowl or a large mixing bowl combine the butter, peanut butter, vanilla and salt, mix well.
- Add to this the confectioner’s sugar and mix a little at a time on low.
- Using a small cookie scoop, or two spoons make uniform small balls. I find it is easier to use two spoons and roll the mixture in your hands (coat your hands with a little butter, and the warmth of your hands make the balls smooth)
- Place the peanut butter balls on the wax paper and they can be fairly close together.
- Refrigerate the peanut butter ball for at leas 2 hours, they need to be cold and hard to be able to dip.
- When it is time to dip the peanut butter balls in chocolate; melt the disks in the microwave one minute at a time. After each minute stir until melted. Melt 1/2 cup to 3/4 cup of the disks at a time.
- Put the melted chocolate in a low sided bowl.
- Remove the peanut butter balls from the refrigerator and one at a time take a toothpick and picking up one ball and rolling the ball in the chocolate leaving a little of the top with out any chocolate.
- As you remove the buckeye from the chocolate, gently scrape the bottom on the side of the bowl or use a side of a spoon to take the excess chocolate as you move it to the wax paper.
- Place the chocolate covered peanut ball on the wax paper to harden.
- Take your finger and smooth out the hole that is left in the top of the Buckeye.
- Allow the chocolate to harden, I put mine back in the refrigerator.
- Keep them refrigerated until you are ready to serve.
- Prep Time: 15 minutes
- Category: Cookie
- Method: No bake
- Cuisine: American
