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  • Makes about 10 dozens
  • 2 cups powdered sugar
  • 1 1/2 cups creamy peanut butter ( do not use old-fashioned style or freshly ground )
  • 1/2 cup ( 1 stick ) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 pound semisweet chocolate coarsely chopped



Step 1

Mix first 4 ingredients in large bowl to blend. Cover and refrigerate at lease 4 hours or overnight.
Form peanut butter mixture into 1/4-inch-diameter balls. Arrange on baking sheets. Freeze 1 hour.
Line additional baking sheets with waxed papper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove 1/4 of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating 3/4 of ball. Let execess chocolate drip back into pan. Arrange chocolate side down on prepared sheet. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. ( Can be prepared 1 day ahead. Wrap tightly.) Serve Buckeyes well chilled.


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