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Buckeye Roll Candy: A Deliciously Addictive Treat

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Creamy peanut butter filling dipped in rich chocolate, these Buckeye Rolls are a classic treat that’s easy to make and impossible to resist!

Ingredients

Scale
  • 1 1/2 cups creamy peanut butter
  • 1 cup (2 sticks) unsalted butter, softened
  • 6 cups powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening (vegetable or coconut oil)

Instructions

  1. In a large bowl, cream together the softened butter and peanut butter with an electric mixer until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.
  2. Add vanilla extract and salt. Mix until just combined.
  3. Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl.
  4. If the mixture is too dry, add a tablespoon of milk or water at a time until the dough comes together. If it’s too sticky, add a little more powdered sugar, a tablespoon at a time.
  5. Wrap the peanut butter dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Lightly dust your work surface with powdered sugar.
  7. Remove the chilled peanut butter dough from the refrigerator and divide it in half. Keep the other half wrapped.
  8. Roll one half of the dough into a log about 1 inch in diameter.
  9. Cut the log into 1-inch pieces.
  10. Gently roll each piece into an oval shape. Place the shaped ovals on a baking sheet lined with parchment paper or a silicone mat.
  11. Repeat steps 3-5 with the remaining half of the peanut butter dough.
  12. Place the baking sheet in the freezer for at least 15 minutes.
  13. In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the semi-sweet chocolate chips and shortening, stirring occasionally until smooth.
  14. Line a baking sheet with parchment paper or a silicone mat.
  15. Remove the chilled Buckeye Rolls from the freezer. Using a fork or dipping tools, dip each roll into the melted chocolate, leaving a small portion of the peanut butter exposed at the top.
  16. Gently tap the fork or dipping tool against the side of the bowl to remove any excess chocolate.
  17. Place the dipped Buckeye Roll on the prepared baking sheet.
  18. Repeat steps 3-5 with the remaining Buckeye Rolls.
  19. Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely set.

Notes

  • Make sure the butter is properly softened, not melted, for the filling.
  • Add powdered sugar gradually to avoid a mess.
  • Chilling the dough is crucial for easy handling.
  • Freezing the shaped rolls before dipping prevents the peanut butter from melting into the chocolate.
  • Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Find it online: https://anasrecipes.com/buckeye-roll-candy/