Buckeyes

How to Make Buckeyes

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1. Line a large tray with greaseproof paper.

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2. Beat the peanut butter and butter in a bowl until smooth. Beat in the icing sugar a little at a time, then the vanilla and salt, until the mixture forms a stiff dough.

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3. Roll the dough into 36 balls of about 18 g each and set them on the tray. Refrigerate for 30 minutes, until firm.

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4. Melt the chocolate and shortening together in a bowl over a pan of barely simmering water, stirring until smooth.

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5. Push a toothpick into a peanut butter ball, dip it into the chocolate so that about three-quarters is coated, leaving a circle of peanut butter showing at the top, and set it back on the tray. Repeat with the rest.

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6. Pull out the toothpicks and smooth over the small holes with a finger. Refrigerate for 30 minutes, until the chocolate has set.

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Tips for Making Buckeyes

• Chill the balls until they are firm. A cold centre does not soften in the warm chocolate, and it stays round on the toothpick.
• Add the shortening to the chocolate. It thins the coating so that it dips smoothly, and it sets with a gloss and snaps neatly.
• Use ordinary creamy peanut butter. Natural peanut butter separates and leaves a greasy dough that will not roll.

What to Serve with Buckeyes

• Cold milk
• Hot coffee
• Vanilla ice cream

Storing & Reheating Buckeyes

Keep in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months and thaw in the fridge overnight.

Buckeyes FAQ: Common Questions

Buckeyes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.