Buckeye Candy Recipe

Vanilla powder flavors these delectable chocolate-dipped peanut butter balls that represent the fruit born of the famous Ohio state tree.

Ingredients

• 1/2 cup (113 grams)

  creamy peanut butter

• 1/4 cup (56 grams)

  butter, vegan butter or vegan margarine (at room temperature)

• 1 ¼ cups (150 grams)

  confectioners’ sugar

• 1/2 teaspoon

  vanilla powder

• 1 cup (170 grams)

  dark chocolate morsels or bar chocolate

Directions

Combine peanut butter and butter in a large mixing bowl and beat together on medium until combined. Scrape down sides of bowl.

Whisk confectioners’ sugar and vanilla powder together in a medium sized bowl and add to peanut butter mixture.

Mix on low speed until mixture is partially combined.

Scrape down sides of bowl and mix on medium speed until a crumbly mixture forms.

Press peanut butter/sugar mixture into portions about ½ teaspoons each, rolling each portion into a ball, then placing it on a parchment lined baking sheet.

Pierce each peanut butter ball to the bottom with a toothpick and freeze for one hour.

Bring a pot of water to a boil with just enough water to touch the bottom of a metal bowl.

Turn off heat and place metal bowl filled with chocolate on top of water. Ignore for ten minutes or until chocolate is mostly melted.

Remove bowl from hot water pot and stir chocolate until melted.

Hold each peanut butter ball by the toothpick and dip sides and bottom of balls in chocolate, leaving tops of peanut butter ball bare.

Place on a parchment lined baking sheet and refrigerate until chocolate sets.

Remove toothpicks and serve!