Chocolate-Coated Peanut Butter Bites, sometimes known as ‘Buckeyes’ (with a slight twist), are delectable treats made from creamy peanut butter and encased in a smooth layer of semi-sweet chocolate.
There’s actually a scientific explanation for why the combination of peanut butter and chocolate is so irresistible. It’s called Dynamic Sensory Contrast, where our taste buds delight in contrasting textures. But honestly, no scientific reasoning is necessary—I just know that this combination is pure magic. Whenever there’s a chance to indulge in this perfect pairing, I can never resist!
Ingredients for Peanut Butter Bites
Room Temperature Ingredients: To get the best results, make sure your butter is at room temperature (65°F / 18°C). If you forgot to take it out of the fridge, don’t rush by microwaving it—simply cut the butter into small pieces and let it sit out for a bit.
Peanut Butter: Creamy peanut butter works best for these bites, though crunchy peanut butter can be used if that’s what you have on hand.
Chocolate: For the coating, opt for baking chocolate. I prefer semi-sweet chocolate for just the right balance of sweetness. Avoid using chocolate chips, as they don’t melt as smoothly.
Nuts: Adding crushed peanuts after dipping the peanut butter bites in chocolate is optional but gives them an extra crunch.
Methods for Melting Chocolate
While the peanut butter balls chill in the freezer, you can melt the chocolate using either the microwave method or a double boiler.
Microwave Method for Melting Chocolate
To melt the chocolate in the microwave, combine the chopped chocolate and a bit of oil in a microwave-safe bowl. Heat the mixture in 20-second intervals, stirring every 20 seconds, until the chocolate is completely melted and smooth. After melting, let the chocolate cool for about 5 minutes before dipping the peanut butter balls.
Double Boiler Method for Melting Chocolate
The double boiler method ensures the chocolate melts gently and doesn’t burn, resulting in a smooth and glossy coating.
To use this method, fill a pot about halfway with water and bring it to a simmer over low heat. Place a heat-safe bowl (glass or stainless steel) over the pot, making sure the bowl’s bottom doesn’t touch the water. The steam will gently melt the chocolate.
Add the chocolate and a bit of oil to the heat-safe bowl. Stir with a rubber spatula over low heat until the chocolate is fully melted and smooth. After melting, let the chocolate cool for a few minutes before dipping the peanut butter balls.
Storage Tips
Store the finished candies in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months. If freezing, be sure to label and date the container. When ready to enjoy, let the candies thaw in the refrigerator.
Ingredients
Peanut Butter Filling:
- 1 cup (260 g) creamy peanut butter
- 6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners’ sugar
Chocolate Coating:
- 4 bars (4 ounces / 115 g each) semi-sweet baking chocolate, chopped
- 1-3 teaspoons vegetable oil, as needed for thinning the chocolate
- Crushed or finely chopped peanuts, for topping (optional)
Instructions
Peanut Butter Filling:
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a handheld mixer), beat together the peanut butter and butter until the mixture is creamy, about 2 minutes.
- Gradually add the confectioners’ sugar, working ½ cup at a time. Beat on low speed for about a minute, then increase to high speed and continue mixing until the mixture is smooth and creamy, about 3 minutes total.
- Cover the bowl with plastic wrap and refrigerate the peanut butter mixture for at least 1 hour, up to 24 hours.
- When ready to assemble, line a baking sheet with parchment paper. Remove the chilled peanut butter mixture from the refrigerator.
- Scoop out the peanut butter mixture using a tablespoon and roll it into a ball. Place the ball on the parchment-lined baking sheet. Repeat with the remaining mixture.
- Place the peanut butter balls in the freezer to chill while you prepare the chocolate coating.
Chocolate Coating:
- While the peanut butter balls are chilling, melt the chocolate. Place the chopped chocolate and a bit of oil in a microwave-safe bowl.
- Heat in 20-second increments, stirring after each interval, until the chocolate is melted and smooth. Let the chocolate cool for about 5 minutes before dipping.
Assembly:
- Remove a few peanut butter balls from the freezer at a time to prevent melting. Gently drop each ball into the melted chocolate, ensuring it’s fully coated.
- Using a fork, lift the chocolate-covered peanut butter ball out of the bowl. Use a toothpick or another fork to slide the ball onto the parchment-lined baking sheet. If desired, sprinkle crushed or chopped peanuts on top. If the chocolate thickens, reheat it slightly.
- Refrigerate the peanut butter balls for about 30 minutes, or until the chocolate has set.
Store the candies in the refrigerator in an airtight container for up to 2 weeks.
