Best Ever Buckeyes

"Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive!"
 
Download
photo by Jessica M. photo by Jessica M.
photo by Jessica M.
photo by HoosierMomOf5 photo by HoosierMomOf5
photo by robingriteman photo by robingriteman
photo by Christine S. photo by Christine S.
photo by jamiemonstermash photo by jamiemonstermash
Ready In:
10mins
Ingredients:
6
Yields:
40 balls
Advertisement

ingredients

Advertisement

directions

  • Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
  • Shape into 1" balls.
  • Refrigerate balls.
  • Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
  • Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
  • Cool on wax paper and store in refrigerator or freezer.

Questions & Replies

  1. How much Crisco do you recommend
     
  2. How much Crisco?
     
  3. Sandra W. , I recommend you leave them in the fridge for a couple hours
     
  4. How long do you leave balls in fridge
     
  5. Should I use semi-sweet chocolate or milk chocolate?
     
Advertisement

Reviews

  1. These are so good. They are much better cold. Make sure you let them get really cold before you try to dip them into the chocolate. Makes it so much easier. Thanks for this!! Will make again! My daughter loved to help make these.
     
  2. Very delish! I was craving buckeyes today, and this hit the spot! The vanilla was a lovely touch! I did, however, have to edit the recipe a little. As I was mixing the powdered sugar in (I do it little by little), I realized that the mixture was going to get way too dry if I added the whole package. I think I used 3/4 of the package, and that was definitely enough. It might have been my fault, because I was using organic peanut butter, but I would think it would make the mixture moister instead of drier. Other than that, though, the recipe was wonderful :-) I used about 2 tbsp. of Crisco, and the chocolate hardened beautifully. Thank you for sharing!
     
  3. We just use almond bark to dip them in it is much easier because you do not need a double broiler or crisco. We have been making these for over 50 years in my family.
     
  4. These are delicious! I agree they tend to be to dry with 1lb. of powdered suger so I added just a bit more butter and then it was fine. Did not have Crisco so will have to try that next time but still came out very well.
     
  5. I can't for the life of me figure out why you would use crisco or any oil. I always make these without it and they come out perfectly. I use 1 cup of butter instead of a half cup, but nothing in the chocolate. The chocolate hardens around the peanut butter within seconds of being put on the tray. Also if you're in a hurry, you can put the tray in the freezer for about 40 minutes instead of hours in the fridge.
     
Advertisement

Tweaks

  1. Instead of Crisco, use Coconut oil, which is much healthier and worked just as well.
     
  2. 1 tablespoon of shortening
     
  3. These are excellent. I started out using 1/2 the powdered sugar because some of the other posts. But that made the mixture to difficult to roll into balls. Added the rest of the powdered sugar, put the dough in the freezer for about 30 minutes. That made it much easier to roll into balls, but I had to keep re-cooling it. Then I put the balls in the freezer for a while before dipping. I used almond bark instead of chocolate chips. I used 1/2 of the package. It was just enough for dipping with a couple tablespoons leftover. I like to drizzle chocolate to cover the whole ball. That ugly toothpick hole bugs me for some reason. I never knew before that adding crisco would make the chocolate stay hard....thank you! (I used 3 T like others mentioned in reviews.) These are awesome. I'm not sure that any of these will actually end up gifts like I intended. I think I'll have to keep them for myself.
     
  4. Excellent. Just the right balance of sweetness here. I used sweet unsalted butter instead of margarine. The dough seems very dry upon mixing, but once rolled, chilled & dipped - these came out perfect.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes