Buckeye Bites
Hey there! So, let me tell you about these Buckeye Bites. They’re my go-to when I’m craving something chocolatey but don’t want the hassle of baking a whole cake. I remember the first time I made them, it was a total disaster (seriously, peanut butter everywhere!), but now I’ve got it down to a science—or at least a pretty good guess. My kids love them so much that they disappear faster than I can make them. And honestly, that’s the best compliment, right?
Why You’ll Love This
I whip these up when I need a quick treat for unexpected guests (they always seem to know just when I’m about to relax). My family goes absolutely bonkers for these because they’re like little bites of heaven. Plus, they’re no-bake, which means I’m not sweating over the oven all afternoon. And if you’re like me and sometimes get a little impatient, you’ll appreciate the almost immediate satisfaction.
Ingredients
- 1 cup creamy peanut butter (though I sometimes sneakily use crunchy, shh!)
- 1/4 cup unsalted butter, melted (my grandma swore by salted, but I can’t really tell the difference)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips (I’ve been known to use milk chocolate when I’m feeling it)
- 1 tablespoon shortening (or coconut oil if you’re feeling fancy)
Directions
- Mix the peanut butter, melted butter, and vanilla in a bowl until smooth. Add the powdered sugar gradually—try not to create a sugar snowstorm! It’s a bit crumbly, but that’s normal.
- Roll the mixture into small balls about the size of a large marble. Place them on a baking sheet lined with parchment paper. Stick them in the fridge for about 30 minutes or until they’re firm. (This is where I usually sneak a taste—quality control!)
- In a microwave-safe bowl, melt the chocolate chips and shortening in 30-second intervals, stirring in between, until smooth. Don’t rush this; I once tried to hurry and ended up with a burnt, lumpy mess.
- Using a toothpick, dip each peanut butter ball into the chocolate, leaving a bit of the top uncovered for that classic Buckeye look. Let any excess drip off before placing back on the parchment paper.
- Chill in the fridge until the chocolate is set. Or just eat them right away, no judgment here!
Notes
I discovered that if you chill the peanut butter balls too long, they get too hard to dip smoothly. So, a gentle reminder: don’t forget them in the fridge (like I did once, oops).
Variations
I once tried adding a bit of cayenne pepper to the mix for a spicy twist—didn’t quite work out as I hoped, but if you’re brave, go for it! I also experimented with white chocolate; turns out, it’s not too shabby.
Equipment
If you don’t have a microwave, a double boiler works for melting chocolate. Or just make a DIY double boiler with a pot and heatproof bowl. No fancy gadgets required!
Storing These Beauties
Store in an airtight container in the fridge. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually serve these little delights with coffee or a cold glass of milk. A family tradition, if you will. They also make great party favors if you’re feeling generous.
Pro Tips
I once tried rushing the chilling step and regretted it because the peanut butter balls just fell apart. Lesson learned: patience is key (at least sometimes).
FAQ
Can I use natural peanut butter? You can, but I tend to think the texture isn’t quite as nice. It’s a bit oilier.
What if I don’t have shortening? No worries! Coconut oil works well, or just melt the chocolate as is—it might be a bit thicker, but it’s still tasty.
How long do these keep? Technically, they can last up to two weeks in the fridge, but I’ve never seen that happen in real life!
