Today happens to be National Peanut Butter Day, not to be confused with National Peanut Butter & Jelly Day in April, and since I love Peanut Butter I’ve decided this is a day worth celebrating. There are any number of peanut butter recipes I make but I am taking this as the opportunity to introduce one of my absolute favorites. That statement says a lot, I do not take my peanut butter with a grain of salt. After all, I exclusively ate peanut butter sandwiches for lunch from first through eight grade – I am a girl who knows my peanut butter! Today, I am sharing this great recipe for Buckeyes. They are named for Ohio State Tree, the Buckeye, though I have no idea why. In fact, if anyone does know why please tell me! This recipe is a simple as they come, sugared up peanut butter balls dipped in chocolate and served up on a plate. They couldn’t be easier to make and, yes, as you might suspect, they are like eating your very own homemade Peanut Butter Cup.
This is a particularly fun project with children since they love to help out rolling the balls and dipping them in the chocolate. Just make sure the chocolate has cooled a bit so they don’t burn their little fingers!
Buckeyes for National Peanut Butter Day
1 cup confectioners’ sugar
8 tablespoons crunchy peanut butter (smooth is fine, too)
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 pinch kosher salt
1/2 cup chocolate chips
1. In a large bowl mix the peanut butter, butter, vanilla, and salt with a wooden spoon until well combined. Then add the confectioners’ sugar and stir it well until is completely incorporated with the peanut butter mixture.
2. Use your hands to roll the peanut butter into balls about 1 1/2 inches in width. Stick a toothpick in the top of each ball and chill them on a plate in the fridge for about 1 hour.
3. In the microwave melt the chocolate chips until they are completely smooth. Remove the peanut butter balls from the fridge and dip each one into the melted chocolate until they are coated halfway up the side. Line a plate with wax paper and allow the chocolate to cool and harden before eating.