• Level: Easy
  • Yield: about 2 1/2 dozen
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 50 min
  • Cook: 5 min


2 1/2 cups sifted confectioners' sugar

1 cup smooth peanut butter

6 tablespoons unsalted butter, melted

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

8 ounces semisweet or bittersweet chocolate, chopped

1 teaspoon vegetable shortening


  1. Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
  2. Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
  3. Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
  4. Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
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9 Reviews

Heather F.

These are great!  Will never go back to my old recipe with paraffin wax in the chocolate.  The shortening gave it the nice shine that the wax did.  Also, I don't recommend melting the butter, just softening it very soft so it is easy to mix.  Melting it can also soften the peanut butter and then you end up needing almost double the powdered sugar just to get it to hold.  No melting!

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