Buckeyes

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Rimmed sheet pans
• •Parchment paper
• •Toothpicks
• •Microwave-safe bowl

Instructions

1. 1

   Mix the peanut butter filling

   In a large bowl, beat the softened butter and peanut butter together until completely smooth and uniform in color. Use a hand mixer or stand mixer fitted with the paddle attachment. This takes about 2 minutes. You want no streaks of butter visible, just one cohesive, creamy mass.

   Truly softened butter matters here. It should yield easily to a finger but not be greasy or melted. Leave it at room temperature for at least an hour before starting.
2. 2

   Add vanilla and salt

   Add the vanilla extract and salt, beating until incorporated. The salt isn't optional. It sharpens every flavor in the filling and prevents the sweetness from becoming cloying.

3. 3

   Incorporate the powdered sugar

   Add the sifted powdered sugar in three additions, mixing on low speed after each. Scrape down the bowl between additions. The mixture will look dry and crumbly at first, then come together into a stiff, pliable dough. If it remains too sticky to handle, add more powdered sugar a tablespoon at a time. If too dry and crumbly, add a teaspoon of peanut butter.

   Sifting the powdered sugar removes lumps that would create an unpleasant grainy texture in the finished candy. Don't skip this step.
4. 4

   Roll into balls

   Line two sheet pans with parchment paper. Using a tablespoon measure or small cookie scoop, portion the dough and roll each piece between your palms into a smooth 1-inch ball. Work quickly. The warmth of your hands softens the dough, making smooth balls easier to form but also making them prone to sticking. Place balls on prepared pans, spacing them about an inch apart. You should have approximately 60 balls.

5. 5

   Chill the peanut butter balls

   Refrigerate the rolled balls for at least 30 minutes, or freeze for 15 minutes. They must be cold and firm before dipping, or they'll slide right off the toothpick into the chocolate. You can prepare them to this point up to a week ahead; cover tightly with plastic wrap once firm.

6. 6

   Melt the chocolate

   Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until the chocolate is completely smooth and glossy. This usually takes 2 to 2 1/2 minutes total. The coconut oil thins the chocolate for easier dipping and gives the finished coating a slight sheen. Stir until no lumps remain and the mixture flows freely from your spoon.

   Alternatively, melt the chocolate over a double boiler: set the bowl over barely simmering water, stirring constantly. Keep water from touching the bottom of the bowl, and never let a single drop of water touch the chocolate or it will seize into a grainy mess.
7. 7

   Dip the buckeyes

   Work with one sheet pan of chilled balls at a time, keeping the other refrigerated. Insert a toothpick into the top of a peanut butter ball, about halfway down. Dip the ball into the melted chocolate, submerging about three-quarters of the way. Leave that signature circle of peanut butter visible at the top. Let excess chocolate drip back into the bowl for a few seconds, then return the ball to the parchment-lined pan. Remove the toothpick with a gentle twist.

8. 8

   Smooth the toothpick holes

   Once you've dipped several buckeyes and the chocolate has begun to set (it will lose its wet shine), use the back of a spoon or a clean fingertip dipped in chocolate to gently smooth over the toothpick holes. Some cooks leave the holes as is. The choice is yours. I find a quick smoothing makes for a more polished presentation.

9. 9

   Set the chocolate coating

   Let the dipped buckeyes rest at room temperature until the chocolate is fully set, about 30 minutes. For faster setting, refrigerate for 15 minutes. The coating should be firm to the touch and release cleanly from the parchment when you lift a buckeye.

10. 10

    Store properly

    Transfer finished buckeyes to an airtight container, separating layers with parchment or wax paper. They keep beautifully at room temperature for up to one week, refrigerated for three weeks, or frozen for three months. If frozen, thaw in the refrigerator overnight before serving to prevent condensation from forming on the chocolate.

Chef Tips

• •Use a national brand of creamy peanut butter like Jif or Skippy. Natural peanut butters with oil separation produce a softer filling that doesn't hold its shape as well during dipping.
• •If your chocolate becomes too thick as you work, reheat it in 10-second bursts, stirring after each. Chocolate thickens as it cools, which makes dipping progressively harder.
• •For a deeper chocolate flavor, substitute bittersweet chocolate for half the semisweet chips. The slight bitterness plays beautifully against the sweet peanut butter filling.
• •Make these in stages if you're producing large batches. Roll all the balls first, chill them, then set up your dipping station. The chocolate stays workable longer when you're not stopping to roll between dips.
• •These ship well. Pack them in a single layer with parchment between layers, and they'll arrive intact. I've mailed them across the country in December without incident.

Advance Preparation

• •Peanut butter balls can be rolled and refrigerated up to 1 week ahead, or frozen up to 3 months. Dip from frozen if desired; they hold their shape even better.
• •Finished buckeyes keep at room temperature for 1 week, refrigerated for 3 weeks, or frozen for 3 months.
• •For gift-giving, prepare buckeyes 2-3 days ahead to allow flavors to meld. They taste even better after a day or two.

Frequently Asked Questions

Nutrition Information

1 serving (about 18g)