Every year my mom and I make Christmas cookies for all of our neighbors. And every year everyone looks forward to the buckeyes! Buckeyes are best described as a gourmet, bite-sized Reese's Peanut Butter Cup. But they're better than candy. They're like a truffle. The rich chocolate outside is silky smooth and the creamy peanut butter interior is nothing short of heavenly.
The trick to the perfect buckeyes is making sure the chocolate is hot so it goes on smoothly and the peanut butter balls are cold so the chocolate sticks to them. Then you just twirl it a few times on the toothpick to get some of the excess chocolate off and set if on wax paper. No baking necessary!
Chocolate Peanut Butter Buckeyes
- 2 cups peanut butter
- 1 stick unsalted butter
- 1 pound confectioners' sugar
- 3 cups Rice Krispies
- 12 ounces semi-sweet chocolate chips
- 1/2 bar paraffin wax
- 1 (7 ounce) Hershey's Milk Chocolate bar
- Melt the peanut butter and butter in a large sauce pan over the stove on low heat, stirring occasionally.
- Once melted, remove from heat and stir in confectioners' sugar and Rice Krispies, it will be stiff.
- Roll the mixture into 1-inch balls. Place on saran wrap and refrigerate until hardened, about 2 hours.
- Remove from refrigerator and put toothpicks in center of peanut butter balls
- Melt chocolate chips, paraffin wax, and chocolate bar in double boiler (you can also melt in a sauce pan over low heat or in the microwave, just be careful not to burn it)
- Remove chocolate from heat
- Dip peanut butter balls in chocolate, holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like actual buckeyes.
- Slowly twirl the toothpick to remove any excess chocolate and place buckeyes on wax paper
- Remove toothpicks and let chocolate harden for about 30 minutes before serving