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Easy to make Peanut Butter Bourbon Buckeyes | Take Two Tapas | #Buckeyes #Bourbon #pecans #peanutbutter #chocolate

Bourbon Buckeyes with a Surprise Inside


  • Author: Jennifer Stewart
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 50 buckeyes

Description

Classic Buckeyes are given a makeover with some dark chocolate, a hint of bourbon in the mix, and a salted, toasted pecan in the middle to make Bourbon Buckeyes!


Ingredients

For the peanut butter filling

1 1/2 cups creamy peanut butter

1 cup butter (softened)

1 teaspoon vanilla

1 teaspoon kosher salt

5 cups powdered sugar

1/4 cup bourbon

1 cup Perfectly Toasted Pecans

For the chocolate coating

3 cups dark chocolate chips

1/8 cup coconut oil


Instructions

Make the peanut butter filling

Combine the peanut butter, butter, salt, and vanilla in a mixing bowl until fully incorporated.

Slowly add the powdered sugar.

When mixed in, add the bourbon.

Mix until combined.

Scoop into 1 inch balls (I use a mini ice cream scoop) and place on a parchment-lined baking sheet.

Chill for 10 minutes.

Remove and add a pecan half to the ball. I push the pecan in slightly and then roll the ball in the palm of my hand. The peanut butter will naturally move over the pecan and cover it.

Freeze balls for 30 minutes.

Coat your Bourbon Buckeyes

While the peanut butter balls are chilling, melt your chocolate chips.

I added my chocolate wafers and oil to a small metal bowl set on a pan of simmering water (double boiler method) but you can melt yours in a microwave at 30-second bursts.

When the balls are set, insert a toothpick (not deep because of the pecan hidden inside) and dip in chocolate.

Return the dipped balls to the lined baking sheet and put back into the freezer or refrigerator until chocolate is set.

Remove toothpick and smooth over the hole with a slightly wet finger.

Keep stored in the refrigerator until ready to serve.

Enjoy 1 week if they last that long.

Notes

*I keep my bourbon buckeyes in the freezer because my kitchen gets hotter than Satan’s crotch so they melt faster. ¬†Plus, I like them cold:)

*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

  • Category: Dessert, Candy
  • Method: Easy
  • Cuisine: American

Keywords: Buckeye, Dark Chocolate, bourbon, Dessert, Candy

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