Reese’s Peanut Butter Cups are my favorite commercial candy, and this recipe reminds me of a slightly sweeter version of the classic cup. If you search the internet, you’ll find dozens of recipes for buckeyes, all different, from the ingredients to the process to the preference for dipping partway or dipping completely. Whichever one you choose, you can’t go wrong. My recipe is very simple, using three ingredients for the filling and Baker’s dipping chocolate, which you can find in the baking aisle at the supermarket, for the coating. Someday, I plan to make buckeyes that are coated in chocolate mixed with paraffin wax, like my brave friend Mysty, but I’m not quite there yet.
Full disclosure: I made these buckeyes as a Christmas gift for myself. And no, I am not sharing.
- 3 tablespoons butter, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar, sifted
- 1 7-ounce cup Baker’s dipping chocolate candy coating
In a medium bowl, stir together butter and peanut butter until very well blended.
Add powdered sugar a quarter-cup at a time, mixing until very well combined. I use my hands to make sure the ingredients are completely incorporated and smooth.
Using a one-inch cookie scoop, scoop out peanut butter filling and roll into balls. Let stand on a parchment or waxed paper-lined baking sheet until dry, about 30 minutes.
Melt candy coating according to the package directions. Dip peanut butter balls into candy coating and return to baking sheet, then let stand until coating has hardened. I place my baking sheet in the fridge to help the coating set, then store the finished buckeyes in the fridge.