Coconut Graham Cracker Buckeyes
A unique twist on the classic buckeye recipe. These no-bake peanut butter balls are packed with graham cracker crumbs and shredded coconut for an incredible texture. They are dipped in chocolate and perfect for parties, picnics, and holidays.
Ingredients
- Filling:
- 2 sticks 1 cup salted butter, softened
- 1 lb powdered sugar approx. 3 ½ - 4 cups
- 1 tsp vanilla extract
- 1 heaping cup creamy peanut butter
- 1 cup sweetened shredded coconut
- 1 ½ cups graham cracker crumbs
- Coating:
- 12 oz semi-sweet chocolate chips or melting wafers
- 1 tbsp coconut oil or paraffin wax optional, for thinning
Instructions
- Cream: In a large bowl or stand mixer, whip the softened butter and powdered sugar together until smooth. Add the vanilla extract.
- Mix: Add the peanut butter, coconut, and graham cracker crumbs. Mix on medium speed until fully combined and a stiff dough forms.
- Shape: Roll the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.
- Insert Toothpicks: Insert a wooden toothpick into the center of each ball.
- First Freeze: Place the tray in the freezer for 1 hour to 1.5 hours. The balls must be frozen solid.
- Dip: Melt the chocolate (and oil/wax if using) in a microwave-safe bowl. Remove balls from freezer. Holding the toothpick, dip each ball into the chocolate, leaving a small circle of peanut butter exposed at the top (optional).
- Second Freeze: Return the dipped balls to the parchment-lined tray. Place back in the freezer for 30 minutes to set the chocolate.
- Serve: Remove toothpicks and smooth the hole if desired. Store in an airtight container in the fridge or freezer.
Notes
Storage: Store in a container with wax paper between layers to prevent sticking.
Texture: If the dough is too sticky to roll, chill it in the fridge for 20 minutes before rolling.
Yield: This makes a large batch, perfect for potlucks!