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Buckeyes. Cream together 1 cup of peanut butter, 6 Tbsp of butter, 1 tsp vanilla, and 1/2 tsp fine salt in a large bowl with a hand mixer or stand mixer fitted with a whisk attachment until smooth and combined. Add in 2 1/4 cups powdered sugar and mix on low until combined. The dough should be thick.

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1. Add the peanut butter, butter, and vanilla to a stand mixer fitted with a paddle attachment and mix on low. 2. After 30 seconds or so stop and scrape the bowl down and mix until thoroughly combined. 3. Slowly add confectioners' sugar and mix on medium low. Really important to scrape the bowl down here too! 4.

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Coconut Buckeyes: Add some finely shredded coconut to the peanut butter mixture or roll the finished buckeyes in coconut flakes for a tropical feel. Double Chocolate Buckeyes: Mix some mini chocolate chips into the peanut butter mixture for a double dose of chocolate goodness. Buckeye Bars: Transform the classic buckeyes into easy-to-eat bars.

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Leave a circle of peanut butter on top showing near the toothpick about the size of a nickel. Allow any excess chocolate drip back into the bowl, then place on the parchment paper. Place the pan in the freezer the buckeyes for at least 15 minutes. Remove the toothpick from each candy.

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10 tablespoons (5 ounces or 140 grams) unsalted butter, melted and cooled. 12 ounces (340 grams) dark chocolate (60 to 72%), coarsely chopped. Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds.

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Form the mixture into tablespoon-sized balls (you should get about 72 (1/2-ounce) balls) and place in a single layer on the prepared baking sheet. Refrigerate until very cold and firm, at least 2 hours. Melt the chocolate. Melt the chocolate with the coconut oil in a double boiler, stirring until smooth.

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Microwave at 50% power for 1 minute. Stir and continue microwaving in 30-second increments just until melted. Place a toothpick into the peanut butter center of each ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top. Place on the same parchment lined pan and chill in the refrigerator until set.

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Insert toothpick in peanut butter ball. Dip ¾ of ball into chocolate, leaving top uncovered to resemble a buckeye. Allow excess chocolate to drip from the buckeye. Dab the bottom of the buckeye on a piece of wax paper to remove excess chocolate, then place the buckeye on a wax paper-lined baking sheet. Remove toothpick.

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Mix the ingredients. Mix peanut butter and honey with the coconut flour in a large bowl, using just enough flour to form a firm ball that stays together. Roll the Buckeyes. Roll into 1 inch peanut butter balls and place onto a wax or parchment paper lined baking sheet. Place the balls in the freezer for several minutes to firm them up.

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Set aside. Mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt with an electric mixer until well combined. Using a 1 teaspoon cookie scoop (or two teaspoons), scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.

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Gradually add the powdered sugar while beating. Scrape down the sides of the bowl as needed using a rubber spatula and mix until well combined. Roll the dough into balls: Roll the mixture into one-inch balls and place them on a lined baking sheet. Chill the dough balls in the freezer for 30 minutes.

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First, line a baking sheet or cutting board with parchment paper. Set aside. In a large bowl, add peanut butter, almond flour/coconut flour, maple syrup/honey, vanilla extract, and salt. Mix together until evenly combined. Since every brand of peanut butter has a different consistency, you may need to adjust the recipe.

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If peanut butter or nut butter is on the thicker side, heat slightly over medium-low heat along with coconut oil until it achieves a smooth flowing consistency. Once dough is mixed well, place in fridge for 15 minutes. Roll dough into 24 balls, about 1 heaping Tbsp. of dough per ball.

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1. Measure the almond butter, vanilla extract, and salt into the bowl of a stand mixer fitted with the paddle attachment and blend until well combined. (Alternatively, you can use a hand mixer.) Beat in the powdered sugar, adding a few big spoonfuls at a time, about 3 additions. 2.

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Roll into balls and refrigerate for 30 minutes. In a small bowl, melt chocolate chips and coconut oil on 30 second increments in the microwave. Once melted, use a fork to lower the balls into the chocolate, covering 2/3 of the ball in chocolate. Lift the balls back out and place on tray. Repeat until all are dipped.

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Instructions. In a mixing bowl, combine all the ingredients except for the dark chocolate: 1 cup creamy peanut butter, ¼ cup coconut flour, ⅛ teaspoon sea salt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Mix well to combine. Allow the batter to rest for ~15 minutes to allow the coconut flour to soak up all the liquid.