These delightful chocolate and peanut butter candies are reminiscent of the buckeyes that fall from the trees each fall. They’re not only easy to make but can also be shaped into footballs for a fun and festive Super Bowl treat!
Here’s what you need:
For the peanut butter filling:
1 1/2 cups creamy peanut butter
(I like to use JIF and weigh it so I don’t get a measuring cup dirty –
it’s about 390 grams)
1/2 cup butter, softened
1 tablespoon vanilla extract
4 cups sifted confectioners’ sugar
(480 grams)
For the chocolate coating:
1 cup semisweet chocolate chips
2 tablespoons of Crisco or shortening
Here’s what you do:
1. Line a baking sheet with foil or waxed paper.
2. In a medium bowl of a stand mixer, combine peanut butter, butter, vanilla and confectioners’ sugar. Mix until it forms a stiff dough that you can mold.
3. Shape dough into balls, about one inch wide.
4. Place on prepared pan, and place peanut butter dough balls in refrigerator for 1 hour, or freezer for 30 minutes, to set.
5. After the balls are chilled, make the chocolate coating. Melt the shortening and chocolate together in a microwave-safe bowl. I like to melt it for 1-2 minutes on 50% power, stop and stir, then continue melting in the microwave until it’s smooth.
6. To coat the buckeyes, insert a toothpick into each ball, and dip each one into the melted chocolate, leaving the top portion (where toothpick is) uncoated. Return to the coated ball to wax paper or aluminum foil with the chocolate side down, and remove the toothpick. Repeat with remaining balls.
7. Refrigerate buckeyes for 30 minutes to 1 hour to set.
Optional: If shaping into footballs, instead of shaping peanut butter dough into balls at step #3, pinch the ends of the balls so they are football-shaped before chilling the dough. Then coat the entire ball in chocolate instead of just the bottom half. Then, use white icing to draw laces on the footballs after the chocolate has set.
