Ingredients
Scale
- 1 1/2 cups creamy peanut butter (384 g), not natural style
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 3 cups powdered sugar (360 g), sifted
- 10 ounces semisweet chocolate, chopped, or semisweet chips
- 2 teaspoons coconut oil
Instructions
- Beat the peanut butter, softened butter, vanilla and salt in a large bowl with a hand mixer for about 1 minute, until completely smooth and a shade lighter.
- Add the powdered sugar in three additions, mixing on low after each one. The dough is ready when it feels like stiff play dough: it holds a fingerprint, does not stick to your hands, and rolls clean. If it feels soft, mix in 2 more tablespoons of sugar.
- Scoop level tablespoons of dough (about 20 g each) and roll into smooth balls between your palms. Set them on a parchment lined tray as you go. You should get about 36 balls.
- Freeze the tray for 30 minutes, until the balls are hard all the way through. Cold centers are what keep the chocolate coat thin and clean.
- Melt the chocolate with the coconut oil in a microwave safe bowl in 25 second bursts, stirring after each one, until smooth. Let it stand for 5 minutes: the chocolate should feel warm, not hot, on your lip, about 90 degrees F. Too hot and it melts the centers, too cool and the coat goes on thick.
- Work with 6 balls at a time and keep the rest in the freezer. Push a toothpick into the top of a ball, dip it three quarters of the way into the chocolate, let the excess drip back, and set it on a clean parchment lined tray. Slide the toothpick out and smooth the little hole closed with a fingertip.
- Chill the dipped buckeyes for 20 minutes, until the chocolate is set and glossy. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
- Calories: 165
- Sugar: 13
- Sodium: 55
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 4
- Cholesterol: 8