Peanut butter buckeyes have been a favorite since childhood for me. For some awful reason my mom only made them around Christmas, then she froze them only to be pulled out for the Christmas family dinners. Oh. The. Torture. But it was always something to look forward to, and they were always gone first. This year, I didn’t get the chance to go home and enjoy my mom’s peanut butter buckeyes, but I did make some of my own! I was enjoying one of them (ok, ok like 10) when I thought hey….why haven’t I ever tried to mix these up a bit (uhh maybe because they are perfect as is!) …what if there the chocolate was on the inside and peanut butter was on the outside! It just so happened I had a jar of Jif chocolate spread and a bag of Wilton’s Peanut Butter candy melts in my “cool items I’ll bake with someday pile”. It was fate.
About soon after, these inside out buckeyes were born, and they just might be the best thing since sliced bread. Yea, I’m that excited about them. I love coming up with totally new treats! Do me a favor and if you’ve ever seen these before don’t tell me, shhhhh! I’m not even going to google it, and just award my self for this unique creation with another buckeye. Heh.
Here’s what you’re going to need:
1 14oz. Jar of Jif Hazelnut Chocolate Spread
1 Bag of Wilton’s Peanut Butter Melts OR Reese Peanut Butter Chips
1 Stick Butter
2 1/2 Cups Powdered Sugar
1 Tsp. Crisco (optional)
Makes approx. 22-24 buckeyes.
Step 2: Roll out 1.5 inch chocolate balls and place on lined cookie sheet. Once chocolate is gone place cookie sheet in freezer.
If peanut butter seems a little too thick add in a tsp of Crisco to help thin it to a better dipping consistency.
Step 4: Once peanut butter is ready, pull the tray out of the freezer and begin dipping the chocolate balls into the peanut butter using a tooth pick.
I like to use a handful of tooth picks and leave the toothpick in after dipping for a little bit. Once peanut butter coating has firmed a bit it’s easier to pull it out.
The chocolate is easier to dip when it is firm. If you notice they are getting softer and starting to slide on toothpick, place them back in the freezer for a few moments to firm up, then finish dipping. I placed mine back in half way.
Seriously guys…you’ve gotta try these! There’s only one way to really sum these up. Yum.
- 1 14oz. Jar of Jif Hazelnut Chocolate Spread
- 1 Bag of Wilton’s Peanut Butter Melts OR Reese Peanut Butter Chips
- 1 Stick Butter
- 2 1/2 Cups Powdered Sugar
- 1 Tsp. Crisco (optional)
- Makes approx. 22-24 buckeyes.
- Line a cookie sheet with wax or parchment paper. Mix together butter and Hershey’s chocolate spread. Add in powdered sugar until fully combined.
- Roll out 1.5 inch chocolate balls and place on lined cookie sheet. Once chocolate is gone place cookie sheet in freezer.
- In a chocolate melter, melt peanut butter chips and place on warm. If peanut butter seems a little too thick add in a tsp of Crisco to help thin it to a better dipping consistency.
- Once peanut butter is ready pull the tray out of the freezer and begging dipping the chocolate balls into the peanut butter using a tooth pick.