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Add a photoStorage suggestion: Keep the buckeyes refrigerated, between sheets of wax paper in an airtight container, for up to 3 weeks.
Servings: 30
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Ingredients
- 3/4 cup creamy peanut butter
- 1 stick unsalted butter, softened
- 2 cups confectionersâ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 pound bittersweet chocolate, chopped
Directions
- With an electric mixer, beat the peanut butter and butter at medium speed until creamy. Reduce the mixer speed to low and mix in the confectionersâ sugar, vanilla, and salt (the mixture will be crumbly).
- Roll tablespoonfuls of the dough into balls and place on a wax paper-lined baking sheet. Freeze until firm, about 15 minutes.
- Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly.
- Resting each ball on the tines of a fork, lower it into the chocolate until itâs two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 30 servings | |
| Calories 134 | |
| Calories from Fat 87 | 65% |
| Total Fat 10.21g | 13% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 52mg | 2% |
| Potassium 102mg | 3% |
| Total Carbs 11.78g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 8.33g | 6% |
| Protein 2.42g | 4% |
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