Being a native Ohioian, buckeyes were a part of my life growing up. I don’t just mean the ones littering the streets in the autumn—I also mean the treats, of course. That doesn’t mean there isn’t room for improvement, and this is where Nutella comes in.
- 1 1/2 cups peanut butter -OR- 1/2 cup peanut butter
- 1/2 cup Nutella -OR- 1 1/2 cups Nutella
- 1 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 6 cups confectioner’s sugar
- 2 bags milk chocolate chips (about 24 ozs)
- Optional Topping: sea salt
- Choose whether you want the buckeyes more peanut butter-y or more Nutella-y. Whichever you want to dominate, have that one be the 1 1/2 cup measurement, with the other being 1/2 cup. If you choose Nutella to be the greater, the final product will be VERY chocolatey, so you have been warned.
- In a bowl, mix together everything except the chocolate chips and optional toppings.
- Roll into 1-inch balls on wax paper lined baking sheet
- Insert toothpick into each ball. If you’re going to use sea salt, now is the time to sprinkle it on top.
- Place balls in the freezer for 30-60 minutes.
- Have an area prepared to place freshly dipped balls. I used another wax paper lined baking sheet for this.
- Melt chocolate chips in a double boiler, stirring often until all chunks are dissolved.
- Remove balls from freezer and dip into chocolate, leaving some of the peanut butter showing on top. Place buckeye on drying area.
- Once all the buckeyes are dipped, remove toothpicks and carefully smooth over the peanut butter to cover the hole left behind. Place sheet in refrigerator until chocolate hardens.
- Store in desired container, preferably in the refrigerator, until ready to serve. I like to keep buckeyes separated with wax paper if layering them in the container.
Adapted from Giggles, Gobbles and Gulps.
Here’s some pictures of my creation process!
I picked up a Wilton melting pot last fall, and it’s great for melting chocolate and candy pieces.
Before I had my mixture finalized, I tried originally to only use four cups of confectioner’s sugar. While that variation of the mixture didn’t roll into balls nicely, it did have a excellent texture that would be good for spreading onto graham crackers, or maybe with a bit of cream, using as a frosting. I’ll have to play with it a bit more but it was quite the delicious mistake at this stage.