Description
Refined no-bake peanut butter balls coated in glossy chocolate, offering a creamy interior with a satisfying crunch.
Ingredients
Scale
- 1 1/2 cups (360 g) creamy peanut butter, well stirred, room temperature
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- 12 oz (340 g) semisweet chocolate chips or finely chopped couverture chocolate
- 1 tablespoon neutral oil or cocoa butter (optional)
- Flaky sea salt, crushed toasted pecans, or finely chopped pistachios (optional for topping)
Instructions
- In a large bowl, beat peanut butter and softened butter until creamy and homogenous. Add vanilla and a pinch of salt. Slowly incorporate sifted powdered sugar until the mixture forms a dense, pliable dough.
- Cover and refrigerate for 20-30 minutes until firm enough to handle.
- Scoop rounded tablespoons and roll between your palms to create smooth spheres about 1 inch in diameter. Chill again until firm to the touch (about 30 minutes).
- Melt chocolate gently in a heatproof bowl over simmering water or in the microwave. Add oil if using. The chocolate should be fluid and velvety.
- Using a fork, immerse each chilled ball two-thirds into the chocolate, leaving a ring of peanut butter exposed. Tap to remove excess chocolate.
- Transfer dipped buckeyes back to parchment. Before the chocolate sets, sprinkle flaky sea salt or toasted nuts on top. Chill until the chocolate is firm, about 15-20 minutes.
Notes
Keep bowls and utensils dry to avoid seizing chocolate. Allow refrigerated buckeyes to rest at room temperature for 10-15 minutes before serving for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100
- Sugar: 12g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg