Here’s to the love of Peanut Butter Buckeyes!
Let’s make Peanut Butter Buckeyes! Do you remember the Reese’s Peanut Butter Cup commercial of who had peanut butter in their chocolate or chocolate in their peanut butter? There might not be a better loved combination of flavors and now white chocolate joins the party.
So why not make our own combination of peanut butter buckeyes dipped in chocolate Your choice white or dark.
I remember Peanut Butter Buckeyes as one of the first confections that my Mom taught me to make. Who remembers melting the wax for the chocolate to set up? Thank goodness for melts and non-tempering chocolate blends.
But wait a minute. Aren’t Buckeyes really just peanut butter balls?
Sort of, the ingredients in both are the same but the presentation is different. Buckeyes have a signature look created by only 1/2 way dipping the center, which makes it resemble the tree nut of the same name. Peanut Butter Balls/Truffles are fully dipped in chocolate.
Now raise your hand, who still carries a Buckeye in their pocket for good luck?
How popular are these sweet little peanut butter centers halfway dipped in chocolate? The answer, very. When we owned Sweet IRB Bakery, Buckeyes were our number one selling confection. Actually, we sold more Buckeyes than just about anything except for Coconut Cake and Triple Key Lime Pie.
So how did White Chocolate Peanut Butter Buckeyes come into the picture?
One of our very good customers had an allergy to dark chocolate but loved peanut butter, so we started making white chocolate buckeyes and the rest is history. But White Chocolate and Peanut Butter? Believe me : So Yummy. I’m a chocolate lover and I will tell you that I prefer the white chocolate Buckeyes over the dark chocolate.
Are Buckeyes hard to make? Not at all. Buckeyes are very easy to make and are a perfect introduction to candy/confection making.
The recipe I created for the bakery adds a few new ingredients to the traditional Buckeye recipe of peanut butter and powdered sugar. The combination of peanut butter mixed with butter , cream cheese and honey makes for a more creamy truffle like texture. Lemon Juice is added to help reduce the sweetness from powdered sugar.
The recipe comes together quickly and you will be ready to scoop, roll and dip in no time. Just remember to really mix the centers to have no lumps of butter, cream cheese or powdered sugar. Also, the amount of powdered sugar is going to vary on a number of items including taste, texture and climate. You will need to be the final judge on when your center mixture is right for you. I find that my range is between 3 and 3 1/4 cups of powdered sugar depending on the humidity of the kitchen.
And on to Scooping the Peanut Butter Buckeyes…
To scoop the centers, I use a #40 disher/cookie scoop. Alternatively, you can scoop with a tablespoon. Either way, you will need to hand roll them after scooping to get them smooth and round. Use a parchment lined cookie or sheet pan to hold your centers while scooping to dipping. Once you have scooped and hand rolled all the centers, pop them in the freezer for about 15 minutes or longer. You will want the centers to be firm enough to handle and cold enough to help the chocolate set quickly.
While the centers are chilling in the freezer, work on getting the chocolate prepped for melting. One of my favorite dipping chocolates is Ghirardelli Melting Chocolates, which can be found in the baking section of the grocery store. You can also use Almond bark for dipping. Melt the chocolate in a microwave bowl in 30 second increments, stirring after each 30 seconds, until smooth and no lumps.
Let’s get ready to dip the centers.
When the centers are ready to dip, remove from the freezer. The easiest way to dip is to stick a toothpick in the center and then 1/2 dip. Remove the toothpick and smooth the hole with your finger. Another way is to drop the center in the chocolate, do not cover all the way. Use a fork to go under the center, lift up and them move to the parchment with a butter knife.
Once the chocolate has set-up, store the confections in the refrigerator until serving. Serve at room temperature for up to 2 hours.
Alright, let’s get ready to make some Buckeyes!
Buckeyes : Peanut Butter and Chocolate ConfectionsPrint Recipe
- 1 1/2 Cups of Chunky or Plain Peanut Butter
- 1/4 Cup of Butter, soften
- 1/4 Cup of Cream Cheese, soften
- 1/4 Cup of Honey
- 1 Tablespoon of Lemon Juice
- 3 to 4 Cups of Sifted Powdered Sugar
- White and/or Dark Chocolate Melts
In a large bowl, cream peanut butter, butter, cream cheese, honey and lemon juice. Make sure that the mixture is well blended and that there are no chunks of butter or cream cheese in the mixture.
Add the first cup of sifted powder to the mixture and mix very well. Make sure there are no powdered sugar lumps and that all the powdered sugar is incorporated into the mixture.
Add another cup of sifted powdered sugar and mix well. The mixture will start to become thick after the first 2 cups of powder sugar.
Add the third cup of sifted powdered and mix well. The center mixture should be coming together and will resemble cookie dough. If the mixture is getting too thick for your mixer, finish up incorporating the powdered sugar by hand. Test the texture, thickness and sweetness at this time. I like my centers a little on the soft side, so about 3 to 3 1/2 cups works for me. The reserved fourth cup of sugar is for those of you that prefer a thicker, sweeter mixture.
Using a #40 disher or dropping by tablespoon, scoop out the centers on a sheet pan lined with parchment paper.
Roll each center by hand to get a nice round center and place back on the parchment lined sheet pan.
Chill in the freezer for 10 to 15 minutes to prepare for dipping.
Prepare the dipping chocolate by melting at 30 second increments in microwave safe bowl, stirring between intervals until melted.
Dip the centers into the melted chocolate about 1/2 way up to get the Buckeye look or dip the entire center for peanut butter balls. You can use a toothpick in the center to dip 1/2 way.
Place dipped centers on the parchment lined sheet tray.
For long term storage, use a sealed container and store in refrigerator.
Buckeyes can be served straight from the refrigerator or at room temperature.
This recipe for buckeyes does need refrigeration for storage due to the butter and cream cheese; however you can use all peanut butter and then the confections can be stored at room temperature. Buckeyes can be served directly from the refrigerator or at room temperature for up to 2 hours. The centers freeze well and then when needed can be dipped in Chocolate.