Bacon Buckeyes
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Prep Time
50 min
Total Time
50 min
Prep Time
50 min
Total Time
50 min
  1. 6 slices bacon, cooked and 1/2 cup reserved grease, room temperature
  2. 1-1/2 cups creamy peanut butter
  3. 1/2 cup (1 stick) unsalted butter, room temperature
  4. 1 tsp vanilla extract
  5. 4 cups sifted powdered sugar
  6. 12 oz. semisweet or dark chocolate, chopped
  7. 2 Tbsp shortening
  1. In a large skillet over medium-high heat, cook the bacon until crisp. Remove to let drain on a paper-towel lined plate and reserve 1/2 cup of the bacon grease. Crumble the bacon once cooled.
  2. Line two baking sheets with waxed paper; set aside.
  3. In a medium bowl, mix peanut butter, butter, bacon grease, and vanilla. Add powdered sugar a half cup at a time to reach desired consistency, then use hands to form a smooth stiff dough. Refrigerate for a couple minutes if necessary.
  4. Shape into balls using approximately 2 teaspoons of dough for each ball (about 3/4-inch diameter). Dust hands with more powdered sugar if needed to prevent dough from sticking. Place on prepared pan, insert a wooden toothpick, and place in the refrigerator for at least 30 minutes.
  5. Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
  6. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, sprinkle with crumbled bacon if desired, and repeat with remaining balls.
  7. Refrigerate for 30 minutes to set. Carefully remove toothpicks and serve or store in refrigerator. Remove 30 minutes prior to serving.

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