By Paula DeenJUMP TO RECIPE
Prep time: 45 minutes
Cook time: Refrigerate from 2 hours to overnight
Servings: 48 1-inch balls
- 3 cups confectioner's sugar
- 1 cup creamy peanut butter
- 4 tablespoons at room temperature butter
- 1 teaspoon vanilla extract
- 3 cups semisweet chocolate chips
1. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.
3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the “buckeye.” Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.
4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.