My all-time favorite treat to make for the holidays is Buckeyes. Whether it’s for coworkers, clients, or a cookie swap, these are packed full of pure yumminess. I fell in love with these chocolate peanut butter candies as a little girl thanks to my MOH and her mom. A few years ago I decided to try my hand at the yummy candy using a little bit of their recipe and a little bit of my own, and a new tradition began. They are pretty easy to make and even easier to eat. Warning, they go awfully fast so make sure to make extras!
1/2 lb. unsalted butter, melted
1 lb. confectioners sugar
2 cups creamy, natural peanut butter
2 cups crushed graham cracker crumbs
2 tsp. vanilla
2 1/2 cups semi-sweet chocolate chips
Combine butter, sugar, peanut butter, graham cracker crumbs, and vanilla. Batter will be slightly lumpy.Roll into small balls and place on a cookie sheet lined with parchment paper. Refrigerate overnight.
Using a double boiler, melt chocolate chips. Using a wooden skewer, dip each ball into the chocolate, leaving the top of the ball uncovered (see photo). Refrigerate until chocolate has hardened.
Buckeyes will keep for up to 2 weeks.
Photo courtesy of Smitten Kitchen – check out Deb’s amazing foodie website, the recipes and photos are fabulous!