Back in 1945 when my mother ... just kidding! Here you go!
Ingredients
2 cups Keto Peanut Butter (475g) - https://amzn.to/3FdESiI
½ cup salted butter softened (113g)
2 Tablespoons Swerve brown sugar replacement - https://amzn.to/3mlHfqS
1 ¼ teaspoon vanilla extract
3 ¼ cups swerve powdered sugar replacement - https://amzn.to/3otNKe2
12 oz dark chocolate Lillys dark chocolate baking chips - https://amzn.to/3B4jcTN
Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
Add brown sugar and vanilla extract. Stir well.
Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.
Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
While peanut butter balls are chilling, prepare your chocolate according to package instructions.
Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
Allow chocolate to harden before eating and enjoying. (we put back in freezer for few minutes)
Buckeye balls are best kept refrigerated.
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