Peanut Butter & Chocolate Buckeyes

A buckeye is a Christmas tradition in our family!  It’s a rolled peanut butter ball that is dipped in chocolate. It’s safe to say natural peanut butter doesn’t work for this recipe.  My favorite is smooth Skippy (or smooth Jif) to carry the silky texture you expect out of Buckeyes.  My favorite chocolate for the coating is semi-sweet chocolate chips;  I think it melts better and holds up in the final product better offering a smooth glossy coat.  You can use good melting bittersweet as well, if you would prefer.

INGREDIENTS

·  ¼ cup (1 1/2 ounces) white chocolate chips

·  4 tablespoons unsalted butter, softened

·  2 ¾ cups creamy peanut butter

·  3 cups (12 ounces) confectioners' sugar

·  1 teaspoon vanilla extract

·   ⅛ teaspoon salt

·   2 cups (12 ounces) semisweet chocolate chips

DIRECTIONS

Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in glass bowl at 50% power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer fitted with paddle, beat butter, peanut butter, melted white chocolate, sugar, vanilla, and salt on medium-high speed until combined, about 1 minute. Using a 1” or 1.5” scoop or small spoon, scoop and roll peanut butter mixture into 1¼-inch balls and space them evenly on prepared sheet. Freeze until firm, about 30 minutes.

Microwave semisweet chocolate chips in bowl at 50% power, stirring occasionally, until melted and smooth, 1½ to 2 minutes. Using toothpick, dip chilled peanut butter balls one at a time into melted chocolate, leaving top quarter uncovered. Return peanut butter balls to sheet and refrigerate until chocolate is set, about 1 hour. Serve. (Buckeyes can be refrigerated for up to 1 week or frozen for up to 1 month.)