This post is going to be short and sweet. I stumbled across hundreds of Buckeye recipes. I combined a few of my favorite ones and created THE BEST RECIPE EVER for Buckeyes. Seriously, these are most delicious ones I’ve ever tasted or made. Rich, creamy, smooth….I could go on and on about them….but I won’t. So, here ya go:
- 2 Cups Creamy Peanut Butter
- 1 Stick Salted Butter, softened
- 2 heaping Tablespoons Brown Sugar
- 1 Tablespoon Vanilla Extract
- 3 1/4 – 3 1/2 Cups Powdered Sugar
- 1 pack (14 oz) Ghirardelli Dark Chocolate Melting Wafers
- Using a stand mixer, beat Peanut Butter and softened Butter until well mixed.
- Add Brown Sugar and Vanilla Extract and mix.
- Gradually add Powdered Sugar, one cup at a time, until completely combined. (Start with 3 1/4 cups and adding more if needed)
- Scoop into desired size ( tablespoon) and roll into balls in between your palms. ( If dough is sticking to hands…. add a little more powdered sugar until correct consistency.)
- Line Cookie Sheet with wax paper and place balls on it (not touching). Freeze at least 20 min.
- While PB balls are in the freezer, melt the Chocolate Wafers according to package directions. (I also add in a 1/2 teaspoon Coconut Oil to help give the chocolate a gorgeous sheen!)
- When chocoate is ready, take PB balls out of the freezer. Spear top of each ball with a toothpick, and holding the toothpick, dunk into the melted chocolate, place on wax paper and remove toothpick. Repeat for all balls.
- When finished, using the pads of your finger, gently rub out the toothpick hole on the top of the PB ball.
- Return to fridge or freezer to let chocolate harden.
*When adding in the powdered sugar, add all 3 cups (one at a time). Once you add the last 1/3 cup, your dough may be perfect. If the dough is sticky or won’t hold a ball shape, you need a add more powdered sugar, one tablespoon at a time until you get the perfect consistency….smooth and creamy
*These are best kept in the fridge or freezer ….if you leave them out, they tend to magically disappear! 😉
*You can use any chocolate, but I prefer the dark to balance out the sweetness of the powdered sugar
*If you don’t use Salted Butter, be sure to add a pinch of salt before you add in the vanilla!
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