Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter (room temperature)
  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instruction

  • Line a baking sheet with parchment paper.
  • In a medium bowl, cream together the peanut butter and butter using a hand mixer until creamy.
  • Add the powdered sugar, 1/2 cup at a time, and beat until fully combined. If your mixture feels too dry, add 1 tablespoon of peanut butter at a time until the mixture is crumbly, yet holds together well. If the mixture feels too wet or won't shape easily, add 1 tablespoon of powdered sugar at a time until the right consistency is reached.
  • Using a generous tablespoon, roll the mixture into 1-inch balls, and place them on the prepared baking sheet.
  • Place the baking sheet into the freezer and freeze for 20 minutes.
  • Place the chocolate chips into a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until the chocolate is melted.
  • Add the coconut oil to the chocolate and stir until fully combined.
  • Remove the peanut butter balls from the freezer and use a toothpick to dip them into the chocolate one at a time, leaving a small circle uncovered on top, to resemble a buckeye. Tap each ball on the side of the bowl to remove any excess chocolate, and line them back up on the baking sheet.
  • Chill for 10 minutes or until hardened.