Chocolate peanut butter buckeyes
Soft peanut butter balls partly coated in dark chocolate.
Active time35 min
Cooking5 min
Total1 h 15 minResting : 35 min
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Ingredients
- 113 g unsalted butter
- 475 g smooth stabilised peanut butter
- 6 ml vanilla extract
- 5 ml liquid coconut oil
- 340 g semisweet chocolate chips
- ¼ tsp fine salt
- 405 g icing sugar
Preparation
Let the butter soften. Beat the peanut butter and softened butter until smooth. Add salt and vanilla. Gradually mix in the icing sugar, scraping the bowl, until an even dough comes together. Do not add water.
113 g unsalted butter475 g smooth stabilised peanut butter6 ml vanilla extract¼ tsp fine salt405 g icing sugar- bowl
- electric mixer
- spatula
Line a tray with baking paper. Roll balls of about 25 g of filling, for approximately 40 pieces. Insert a toothpick through the top without piercing through. Freeze for 20 minutes to firm up.
- tray
- baking paper
- toothpicks
If the coconut oil is solid, melt it gently before measuring. Put the chocolate and coconut oil in a microwave-safe bowl. Heat in bursts of 25 seconds, stirring between each until smooth. Allow about 5 minutes including stirring. Pour into a small tall container.
5 ml liquid coconut oil340 g semisweet chocolate chips- microwave-safe bowl
- microwave
- spatula
- small tall container
Hold each cold ball by its toothpick and dip, leaving a small patch of filling visible on top. Let excess drip off and place on paper. Remove the toothpicks and smooth the holes with a clean finger. Refrigerate for at least 15 minutes until the chocolate sets.
- coating container
- lined tray
Allergens
- Milk
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration