Ingredients:

  • 1 ½ cups (340g) unsalted butter, softened
  • 1 (8 ounce/227g) package cream cheese, softened
  • 1 teaspoon (5ml) vanilla extract
  • 6 cups (720g) confectioners' sugar, sifted
  • 3 cups (765g) creamy peanut butter
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) vegetable shortening

Instructions:

  1. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
  2. Beat in the vanilla extract and peanut butter until well combined.
  3. Gradually add the sifted confectioners' sugar, mixing on low speed until fully incorporated. The mixture will be quite stiff.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
  5. Roll the chilled dough into 1-inch balls (approx. 2.5 cm). Place the balls on a baking sheet lined with parchment paper or a silicone baking mat.
  6. In a double boiler or microwave-safe bowl, melt the chocolate chips and vegetable shortening until smooth, stirring frequently.
  7. Dip each peanut butter ball into the melted chocolate, leaving a small circle of peanut butter exposed at the top (to resemble a buckeye). Use a fork or dipping tools to carefully remove the balls and allow excess chocolate to drip off.
  8. Place the dipped buckeyes back on the lined baking sheet.
  9. Refrigerate for at least 30 minutes, or until the chocolate is firm.
  10. Enjoy!