Bourbon Buckeyes

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!

4.79 from 37 votes

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Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: buckeyes

Author: Jennifer Stewart

Equipment

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 wafers
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 for up to 1 month if they last that long.

Video

Notes

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

Nutrition