Halloween White Chocolate Buckeyes Recipe

Halloween White Chocolate Buckeyes Recipe

Course: candy, Dessert

Cuisine: American

Prep Time: 20

Chill: 20

Total Time: 20 20

Servings: candies

Calories: 226kcal

Author: Becky Hardin

These spooky Halloween white chocolate buckeyes turn the traditional chocolate-covered peanut butter balls into adorable candy mummies.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Fine-Mesh Sieve
2 Baking Sheet
Stand Mixer (optional)

Ingredients

1 cup creamy peanut butter *
¼ cup unsalted butter room temperature (½ stick)
1 teaspoon pure vanilla extract
2 cups powdered sugar sifted
16 ounces white melting chocolate **
24 candy eyes

Instructions

Line 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the peanut butter, butter, and vanilla.
1 cup creamy peanut butter, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract
Once the butter and peanut butter are fully incorporated, slowly add the powdered sugar with the mixer running on low. Mix just until all of the powdered sugar is incorporated.
2 cups powdered sugar
Scoop and roll into 1-inch balls and place on the baking sheets.
Chill in the refrigerator for at least 1 hour.
Once the buckeyes are chilled, melt the white chocolate in a medium bowl according to the package directions. Pour ¼ cup of the melted white chocolate into a plastic bag and set it aside.
16 ounces white melting chocolate
Place a toothpick into one of the peanut butter balls and then dip it into the chocolate. Swirl the buckeye around to coat it on all sides, but leave the top peanut butter exposed.
Place the peanut butter ball back onto the baking sheet and add a candy eye where the toothpick was. Make sure to stick it into the peanut butter so it doesn’t fall off.
24 candy eyes
Cut a small corner off of the plastic bag off and drizzle the buckeyes to make them look like mummies. If your chocolate has hardened too much, just microwave it for a few seconds and try again.
Put the buckeyes back in the fridge to harden for another hour.

Notes

*I don’t recommend all-natural peanut butter as it tends to be a little softer and makes dipping the buckeyes more challenging. You can, however, use chunky PB if you prefer.

**I highly recommend using white melting chocolate as opposed to regular white chocolate--it melts smoothly and doesn’t require tempering!

Tips:

Make sure your butter is fully softened so it incorporates smoothly into the peanut butter.
Make sure to sift the powdered sugar so you don’t end up with lumps!
Let your kiddos help make these white chocolate buckeyes. They can help mix the peanut butter, melt the chocolate or even drizzle the stripes to make them look like mummies. My kids love helping!
Make sure to allow the peanut butter time to harden up in the fridge before dipping it in the chocolate.
You will want to press the candy eyes into the peanut butter so that they stick and won't fall off.
Use a Ziplock bag with melted chocolate to drizzle over the buckeyes to make the mummies' stripes.

Storage: Store Halloween white chocolate buckeyes in an airtight container in the refrigerator for up to 2 weeks. To freeze, spread out the buckeye candies on a baking sheet and freeze until solid, about 1 hour. Transfer to an airtight container or Ziplock bag and keep frozen for up to 2 months.

Nutrition