Buckeye Candies

Shape and Chill the Balls

• Line a large baking sheet with parchment paper or wax paper.
• Scoop about 1 tablespoon of the peanut butter mixture and roll it between your palms to form a smooth, 1-inch ball. Place the ball on the prepared baking sheet.
• Repeat with the remaining dough, which should yield approximately 48 balls.
• Gently insert a toothpick into the top of each peanut butter ball. This will serve as a handle for dipping.
• Place the entire baking sheet in the freezer for at least 30-45 minutes, or until the balls are very firm to the touch. Do not skip this step.

Melt the Chocolate Coating

• When the peanut butter balls are almost done chilling, prepare the chocolate. In a microwave-safe bowl that is deep enough for dipping, combine the semi-sweet chocolate chips and vegetable shortening.
• Microwave on 50% power in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. This should take about 2-3 minutes total. Be careful not to overheat the chocolate, as it can become grainy.

Dip the Buckeyes

• Remove the baking sheet of chilled peanut butter balls from the freezer. Work in batches if your kitchen is warm, keeping the rest in the freezer.
• Holding a ball by its toothpick, dip it into the melted chocolate, submerging about 80-90% of the ball. Leave a small, dime-sized circle of peanut butter showing at the top to resemble a buckeye nut.
• Lift the ball out of the chocolate and let any excess drip back into the bowl.
• Carefully place the dipped buckeye back onto the parchment-lined baking sheet.

Set and Store

• Once all the buckeyes are dipped, you can carefully remove the toothpicks by gently twisting and pulling them out.
• Use a clean fingertip or the tip of a small knife to smooth over the small hole left by the toothpick.
• Place the baking sheet in the refrigerator for 15-20 minutes to allow the chocolate to set completely.
• Store the finished buckeye candies in an airtight container in the refrigerator for up to 2 weeks.