Peanut Butter Blobs (a.k.a. Buckeye’s)
I did not put the eye in these addicting little balls of peanut butter and chocolate. It was much easier to completly cover it in chocolate.
- 1 1/2 oz. white chocolate chips
- 2 3/4 cup creamy peanut butter (do not use natural peanut butter)
- 4 tablespoons unsalted butter, softened
- 3 cups (12 oz.) powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups (12 oz.) semisweet chocolate chips
Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer fitted with paddle, beat peanut butter, melted white chocolate, butter, sugar, vanilla, and salt on medum high speed until just combined, about 1 minute. Roll dough into 1 1/4-inch balls and place on prepared sheet. Freeze until firm, about 30 minutes.
Microwave semisweet chocolate chips in bowl on 50 percent power, stirring occasionally, until melted, 1 1/2 to 2 minutes. Using toothpick, dip chilled balls into melted chocolate, leaving top quarter of balls uncovered, or cover completely with chocolate. Return balls to prepared sheet and refrigerate until chocolate is set, about 1 hour.
Makes 4 dozen.
“Jesus takes us as we are and makes us what we should be.”