Designation Buckeye due to the fact it resembles a Buckeye nut. As the Buckeye state, Ohio has a lot of fans who praise this sweet. How can you really go wrong with peanut butter and chocolate?
The recipe called for white and semi-sweet chocolate chips. The chips melt more easily and evenly. And talk about flexibility! You can use different types of filling like cashew butter or honey peanut butter instead of plain peanut. Consider trying:
- crunchy peanut butter instead of smooth
- mixing toffee bits with the exterior chocolate for texture.
- swapping out the semi-sweet chips for peanut butter or butterscotch ones
- 1 ½ oz white chocolate chips
- 2 ¾ cups peanut butter
- 4 Tbs salted butter (at room temperature)
- 12 oz. powdered sugar
- 1 tsp vanilla, strawberry, or coffee extract **
- ⅛ tsp salt
- 12 oz. semi-sweet chocolate chips
- Line a baking sheet with parchment paper.
- Melt the white chocolate chips in a microwave-safe bowl, setting the microwave at 50 percent power. Stir after 15, 30, and 45 seconds until smooth.
- Let cool for five minutes
- Using a mixer on medium speed, beat peanut butter with the white chocolate, butter, sugar, extract, and salt.
- After a minute, roll the resulting dough into approximately 1 1/2 -inch balls.
- Place these on the cooking sheet.
- Put the sheet in the freezer for 30 minutes.
- About 25 minutes in, melt your chips.
- As before, put the microwave on 50 percent power, and stir it at the 20, 40, and 60-second mark. These may take longer than the white chocolate so continue in small timed segments until totally melted.
- Take the peanut butter falls from the freezer.
- Put a toothpick in each.
- Dip them in the chocolate ¾ of the way to the top.
- Return to the freezer for an hour.
- Place the individual pieces in a freezer bag for easy access.
- You can store them for up to 1 month.