White Chocolate Buckeyes |Cooking With Amanda

I have so many memories of making traditional Buckeyes growing up. As a little kid, I remember making them a lot with my mom and brother. Peanut butter has always been a family favorite food; it's not just me.

I don't remember making them as much as I got into my teens and older, but I definitely have a lot of childhood memories around making Buckeyes.

We didn't stop liking them, of course, but we just made other things. Like this No-Bake Peanut Butter Pie. It's just SO EASY.

For a while there, I wasn't into anything that needed dunking, like Buckeyes. I'm becoming a pro at candy-dunking these days, but it was a battle for a long time.

My Grandpa loved buttercream candies. We would make them homemade for him, usually for Easter and Christmas, and they were an absolute bear to dunk. Even if frozen solid, those suckers would soften up so quickly. They would break and fall apart, or fall off the skewer, melting into the chocolate.

I have candy-dunking down to a much better science these days. I don't find it nearly as labor-intensive, and I don't have as many candy casualties. I can systematically dunk a whole batch of several dozen candies in about 10 minutes. Not bad.

So, when I decided to make these White Chocolate Buckeyes, I wasn't feeling as trepidatious about the dunking process. I've had so much practice at this point.

There isn't a more classic example than Buckeyes of why chocolate and peanut butter are one of the best partnerships. Creamy peanut butter, paired with butter and powdered sugar, dunked in a bath of chocolate. How can that be improved upon?

Arguably, it can't. However, I've made it amply known that I'm firmly in the camp of people that feels that white chocolate and peanut butter are just as amazing, if not better, than chocolate and peanut butter together. Much sweeter, yes, but that's right up my alley! And I feel like white chocolate doesn't overpower peanut butter as much as regular chocolate. But that's just me…

Next time you are making Buckeyes, for a new spin on the classic recipe, just switch up the regular chocolate for white chocolate. Even better, make some of both!

Print Save

White Chocolate Buckeyes Recipe

Embed

Ingredients

1/2 cup butter, softened
1 1/2 cups creamy peanut butter
3 cups powdered sugar
24 ounces white chocolate almond bark, or white chocolate baking chocolate, coarsely chopped
1/2 cup peanut butter chips, for drizzling, if desired

Directions

In a large mixing bowl, beat butter, peanut butter, and powdered sugar.
Line a large baking sheet with parchment paper.
Roll the dough into 1-inch balls, and place on the baking sheet.
Freeze for at least 2 hours, or ideally overnight.
In a medium microwave-safe bowl, heat the chocolate at 45-second intervals until melted and smooth.
Using a toothpick or candy-dunking tool, dip each Buckeye into the chocolate, tapping off the excess.
Place on the parchment paper, and allow to set.
In a small microwave-safe bowl, heat the peanut butter chips for 30-60 seconds, or until melted and smooth.
Drizzle over the Buckeyes, and allow to set.