4 Ingredient Buckeyes Food

BUCKEYE PEANUT BUTTER BALLS

Steps:

• In a small mixing bowl, mix together the softened butter, creamy peanut butter, and powdered sugar.
• Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can, and place it on a baking sheet lined with wax paper. Continue rolling the rest of the dough into balls.
• Add toothpicks, for dipping, to each ball.
• Chill the peanut butter balls in the fridge or freezer for about 30 minutes.
• Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
• Remove the peanut butter balls from the freezer, and using the inserted toothpicks, dip every single peanut butter ball, partially immersing each one into the melted chocolate.
• Chill the chocolate covered peanut butter balls in the fridge or freezer 'til set, probably about 15-20 minutes.
• Then remove all the toothpicks and cover up the holes with your finger (optional step).
• Store the buckeyes in a wax paper lined airtight container or festive Christmas tin in the fridge.

4-INGREDIENT PROTEIN BUCKEYES

Steps:

• Line a baking sheet with parchment paper or wax paper.
• Add the peanut flour to a medium bowl, and make a well in the center. Pour in the cashew milk and stevia. Stir until all of the ingredients are fully incorporated. Roll the peanut butter mixture into 24 balls, and place each ball on the prepared baking sheet.
• Add the dark chocolate to a small microwave-safe ramekin. Microwave on HIGH for 15-second intervals, stirring thoroughly after each one, for 30-45 seconds or until all of the chocolate has melted. Be careful not to overcook the chocolate!
• Working with one peanut butter ball at a time, press a toothpick into the center until it goes all the way through. Dip the ball into the melted chocolate, and shake off the excess. Place the ball back onto the prepared baking sheet, and slide the toothpick out. Repeat with the remaining peanut butter balls and chocolate. Let the chocolate on the buckeyes set for at least 20 minutes before serving or transferring to an airtight container to refrigerate.

4-INGREDIENT BUCKEYES (VEGAN, GLUTEN-FREE, NO-BAKE)

Steps:

• 1. In a large bowl, combine the peanut butter, coconut flour, rice malt syrup and optional pinch of salt. Use a spoon to stir everything together until a thick "dough" forms. (*Note: You may need a dash more syrup or peanut butter if there a still dry flour lumps)
• 2. Divide the dough it 8 equal portions and roll into a truffle ball shape. Freeze for 30 minutes
• 3. Melt the chocolate and dip the truffles in the chocolate, leaving the top bare like a buckeye candy. (This can be a bit difficult so you can even use a skewer to hold the truffle)
• *Storage tips: in an airtight container in the fridge for up to 2 weeks, or in the freezer for months

4-INGREDIENT BUCKEYES

Steps:

• Line 2-3 large cookie pans with wax paper.
• Beat the peanut butter and butter in a large bowl until creamy.
• Stir in powdered sugar and then beat until smooth.
• Shape into 1" balls and place on the wax paper-lined pans.
• Freeze for at least one hour.
• Melt dipping chocolate/chocolate bark, per package instructions.
• Use a toothpick to dip the peanut butter balls into chocolate.
• Return to wax paper-lined pans and smooth out the top to remove the toothpick hole.
• Refrigerate until set.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.