My favorite winter treat as a kid were Buck Eyeballs. Growing up in the country was full of winter treasures and sweet treats. These little peanut butter balls were always a cold treat to accompany a mug of steaming hot chocolate. Traditionally, they are covered with dark chocolate, but I strongly prefer a little extra something by using milk chocolate.
We stored ours for days in the refridgerator, while others would keep them on the countertop during the holiday season. Be warned, if in sight, they won’t last long!
- 1 1/2 cups smooth peanut butter
- 1 cup butter, softened – use salted butter if you choose milk or dark chocolate. Use unsalted butter for white chocolate
- 1/2 teaspoon vanilla extract
- 6 cups confectioners’ sugar
- 32 ounces milk chocolate – you can also choose dark chocolate or white chocolate
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm. It works best if you freeze them overnight and cover them with chocolate the following day.
- Melt chocolate in a bowl in the microwave until fully melted. Stir frequently until smooth.
- Dip frozen peanut butter balls in melted chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Vamp up time!
When using white chocolate, you can add food coloring and create a spectrum of tasty and festive colors.
Adapted from: http://allrecipes.com/recipe/9909/buckeyes-i/