One of my friends, when I asked her if there was anything that she really enjoyed eating, asked me to make her buckeyes. Naturally, being from Ohio, I was thrilled with the request. I’d never made them before myself, so now was as good a time as any to try. My dad and I are a little obsessed with peanut butter. He always picks ice cream toppings or desserts with some form of peanut butter and I have been known to eat it straight from the jar with a spoon (with no shame!)
Since it’s getting kind of close to Valentine’s Day, I thought I’d put a little twist on these particular buckeyes. If you don’t know what a buckeye is shame on you, they’re delicious. They’re basically sweet treats made of peanut butter and sugar dipped in chocolate. I changed mine a bit by shaping them into hearts and adding some pretty pink sprinkles.
If you’re more in the mood for cookies on this glorious peanut butter day, check out my chocolate-peanut butter brownie sandwich cookies.
Tips from Experience-ish: Shaping into hearts was kind of hard and a little time-consuming, so you could also spread the mixture flat in a square cake pan and use a cookie cutter. Also, don’t leave the melted butter in the microwave and forget to add it in. No, of course that didn’t really happen 🙂
The original recipe was found here at Oh My Goodness Chocolate Desserts.
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter melted
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
- 10 oz chocolate chopped in small pieces
In a medium-sized bowl, mix together the peanut butter, melted butter, brown sugar, vanilla and salt until the sugar dissolves. Gradually add in the powdered sugar.
Using your hands, take a 1 1/2-inch ball of mix and shape into a heart. Place on a parchment-lined baking sheet and repeat until all mix is shaped. Place in the refrigerator to firm.
To melt the chocolate, heat at 30-second intervals in the microwave, stirring between each interval.
Once chocolate is melted, dip each heart partway in and place back on the baking sheet.
If wanted, add your own flair! I drizzled some extra chocolate and added sprinkles. Return to the fridge to allow the chocolate to set for at least an hour before serving.
If you don't want to shape the hearts by hand (which was a little difficult), you can press the mix into a square cake pan lined with parchment paper and use a cookie cutter. Make sure you put the mix into the fridge for a little while before using the cookie cutter so it is set and easier to get out of the pan.