Buckeyes
 Easy No-Bake Buckeyes Creamy peanut butter and rich chocolate make these no-bake buckeyes an irresistible treat that’s easy to whip up anytime! Ingredients 1 cup creamy peanut butter, such as Skippy Natural Creamy (see note; and do not use natural peanut butter) 6 tablespoons unsalted butter, softened 2¼ cups confectioners' sugar ½ teaspoon vanilla extract Heaping ¼ teaspoon salt 8 oz semisweet chocolate, chopped or broken into small pieces 1 teaspoon vegetable oil 1 cup creamy peanut butter, such as Skippy Natural Creamy (see note; and do not use natural peanut butter) 6 tablespoons unsalted butter, softened 2¼ cups confectioners' sugar ½ teaspoon vanilla extract Heaping ¼ teaspoon salt 8 oz semisweet chocolate, chopped or broken into small pieces 1 teaspoon vegetable oil Instructions Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat together the peanut butter and butter until evenly combined. Add the confectioners' sugar, vanilla, and salt and beat until well-combined — the mixture will seem dry and crumbly, and you should be able to knead it like play dough. Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight. In a medium microwave-safe bowl, combine the chocolate and oil. Microwave in 30-second increments, stirring in between, until the mixture is about 75% melted, then remove from the microwave and stir until completely melted and smooth. The residual heat in the bowl should be enough to melt the chocolate completely, but if not, place the bowl back in the microwave and heat for 10 seconds or so, then stir again (it's very important not to overheat chocolate, or it will seize up). (Alternatively, if you don't have a microwave, combine the oil and chocolate in a heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted.) Transfer the melted chocolate to a smaller bowl so that the chocolate is deeper; this makes it much easier to dip. Stick a toothpick into the top center of each peanut butter ball. Dip the balls into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Remove the toothpicks and smooth out the hole with your pinky finger. Serve the buckeyes at room temperature or chilled. Note: I like Skippy Natural Creamy peanut butter, which isn't truly natural peanut butter; it is called "natural" because it is made with palm oil rather than hydrogenated vegetable oils. Make-Ahead/Freezer-Friendly Instructions: The buckeyes will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; defrost in the refrigerator before serving. Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat together the peanut butter and butter until evenly combined. Add the confectioners' sugar, vanilla, and salt and beat until well-combined — the mixture will seem dry and crumbly, and you should be able to knead it like play dough. Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight. In a medium microwave-safe bowl, combine the chocolate and oil. Microwave in 30-second increments, stirring in between, until the mixture is about 75% melted, then remove from the microwave and stir until completely melted and smooth. The residual heat in the bowl should be enough to melt the chocolate completely, but if not, place the bowl back in the microwave and heat for 10 seconds or so, then stir again (it's very important not to overheat chocolate, or it will seize up). (Alternatively, if you don't have a microwave, combine the oil and chocolate in a heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted.) Transfer the melted chocolate to a smaller bowl so that the chocolate is deeper; this makes it much easier to dip. Stick a toothpick into the top center of each peanut butter ball. Dip the balls into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Remove the toothpicks and smooth out the hole with your pinky finger. Serve the buckeyes at room temperature or chilled. Note: I like Skippy Natural Creamy peanut butter, which isn't truly natural peanut butter; it is called "natural" because it is made with palm oil rather than hydrogenated vegetable oils. Make-Ahead/Freezer-Friendly Instructions: The buckeyes will keep in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 3 months; defrost in the refrigerator before serving. Nutrition Information Powered by Per serving (30 servings) Serving size: 1 buckeye Calories: 144 Fat: 9 g Saturated fat: 4 g Carbohydrates: 16 g Sugar: 14 g Fiber: 1 g Protein: 2 g Sodium: 22 mg Cholesterol: 6 mg Per serving (30 servings) Serving size: 1 buckeye Calories: 144 Fat: 9 g Saturated fat: 4 g Carbohydrates: 16 g Sugar: 14 g Fiber: 1 g Protein: 2 g Sodium: 22 mg Cholesterol: 6 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.