Buckeyes have a peanut butter center that is partially dipped in chocolate to resemble the famous Ohio nut. These candies are popular during the holidays or around college football season.
In a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, combine butter, peanut butter and vanilla and mix until thoroughly combined.
Turn the mixer down to low speed and gradually add in the powdered sugar and salt and mix until combined.
Turn mixer up to medium and beat for about 2 minutes.
Use a small cookie scoop (about 1 tablespoon) to measure the dough. Roll each scoop into a small ball and place onto prepared baking sheet. The balls may not be perfectly smooth – this is ok.
Refrigerate dough balls for one hour.
Roll the chilled balls quickly in your palms to smooth the outsides. Place the tray into the freezer for at least 1 hour.
Place the chocolate chips and the shortening in a microwave-safe bowl. Microwave for 1 minute; stir. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is melted and smooth.
To dip the buckeyes, use a toothpick to pick up each peanut butter ball and dip it into the chocolate, leaving a circle of the peanut butter visible at the top. Use the edge of the bowl to remove excess chocolate from the bottoms and place back on the parchment-lined baking sheet.
Refrigerate the dipped buckeyes until the chocolate is set.
Notes
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.Helpful resources:
If you are out of powdered sugar, follow my instructions for how to make powdered sugar for a substitute you can use in this recipe.
Forgot to set out your butter to soften? Check out my tips for how to soften butter.