Peanut Butter Buckeyes are quick, easy and delicious.

This easy buckeye recipe is the perfect no bake treat for peanut butter and chocolate lovers. Buckeyes are a great choice for game days or holidays when you need a tasty treat that doesn’t require too much time or energy.

INGREDIENTS:
1 ½ cups smooth peanut butter / 405g
3 cups confectioners powdered sugar / 340g
8 tablespoons unsalted butter room temp / 113g
¼ teaspoon fine sea salt
¼ cup cream cheese softened (2 oz) / 57g
1 teaspoon vanilla
6 ounces dark chocolate I used 70% Lindt chocolate bars / about 1 cup / 170g

INSTRUCTIONS:
1. Cream peanut butter, cream cheese and butter together until completely smooth and free of any lumps. Add vanilla, salt and sugar to mixture, beat until combined.
2. Using a 1 ounce scoop or tablespoon, scoop balls of peanut butter mixture and place on parchment-lined baking sheet. Roll (in your hands) to smooth out and round. Set in the refrigerator to chill for at least 2 hours.
3. Break chocolate bars into small pieces, place in a microwave safe bowl. Put in microwave for 30 seconds, stir, put back in for another 10 seconds. Repeat in 10 second increments until chocolate is mostly melted (a few pieces the size of peas are ok). Stir and set aside. The residual heat will melt any tiny pieces of chocolate. Let it cool until the chocolate feels just barely warm to the touch.
4. Using a skewer or toothpick, pierce peanut butter ball and dip into the chocolate about 3/4 up the sides, leaving a circle of peanut butter undipped on top.
5. Place on parchment-lined baking sheet. Use the side of a knife or your finger to smooth over the hole on top. Let them set up at room temperature, if your house is cool, or slide them into the fridge for 30 minutes to set the chocolate quickly.

NOTES
• I usually melt about 80% of my chopped chocolate, then add in the remaining 20% to help cool the chocolate down. Stir until it is smooth, and just barely warm to the touch.
• Tip: If you want a thinner coating, dip when the chocolate is warm, but not hot – it will run off. If you want a thicker coating of chocolate, let the chocolate cool more – chocolate will become thicker as it cools, giving you a thicker layer.
• If you have an 8 oz glass canning jar, this makes the BEST vessel for holding your chocolate to dip the buckeyes. It’s the perfect size, depth, etc.
• I used a small cookie scoop (about 1 tbsp.) to make these buckeyes. You may end up with more or less depending on the scoop you use.
• If you prefer to melt chocolate chips for dipping your buckeyes, use 2 cups of chips mixed with 2 tbsp. coconut oil. Chocolate chips are meant to hold their shape, they are not formulating for melting, so a little coconut oil helps the texture.
• The ideal temperature for storing chocolate is around 65°f, with low humidity. Most refrigerators are around 38°, give or take. Keep in mind that the chocolate may “sweat” when you take them out of the fridge.