Buckey Delights Food

BUCKEYE DIP RECIPE

Steps:

• In the bowl of a stand mixer, or a large bowl using a spatula, add the room temperature cream cheese, powdered sugar, peanut butter and vanilla extract. Using the paddle attachment, cream on medium speed for 2-3 minutes until smooth and creamy.
• Add the marshmallow cream and mix in until well incorporate, then add the mini chocolate chips and fold in by hand.
• Transfer to a serving bowl and garnish with a few extra mini chocolate chips. Serve with your favorite cookies, graham crackers or pretzels. Enjoy!

BUCKEYE DELIGHTS

Steps:

• 1. First heat the oven to 350F. Then line a 36 mini muffin cups with mini foil candy cups about 1 1/4 inch. Then in large bowl stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Then bake 8 to 9 minutes or until puffy and set. Then cool completely for about 30 minutes. Remove from pan.
• 2. Next in a small bowl mix filling ingredients until well blended. Then press about 1 teaspoon mixture on top of each cooled cookie. Then in a 1 quart saucepan heat whipping cream just to boiling over low heat & stir occasionally. Then remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate for about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
• 3. Then place the remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag & seal bag. Microwave on High 30 to 60 seconds or until softened & knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

BUCKEYE DELIGHTS

Steps:

• Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
• In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
• Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

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.

BUCKEYE DELIGHTS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch).
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press about 1 tablespoon dough into each foil cup.
• Bake 8 to 9 minutes or until puffy and set.
• Cool completely, about 30 minutes.
• Remove from pan.
• In small bowl, mix filling ingredients until well blended.
• Press about 1 teaspoon mixture on top of each cooled cookie.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.
• Stir in 1 cup of the chocolate chips.
• Refrigerate about 30 minutes or until cooled.
• Spread about 2 teaspoons chocolate mixture over each cookie cup.
• Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag.
• Microwave on High 30 to 60 seconds or until softened; knead to mix.
• Cut off small tip from one corner of bag.
• Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.
• Store covered in refrigerator.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

BUCKEY DELIGHTS

Steps:

• Heat oven to 350*F. Line 36 mini muffin cups with mini foil candy cups (1 1/4"). In large bowl, stir cookie base ingredients until dough forms. Press about 1 TBS. dough into each foil cup. Bake 8to9 min. or until puffy and set. cool completely, about 30 min. remove from pan.
• In small bowl, mix filling ingredients until well blended. press about 1 tsp. mixture on top of each cooled cookie.
• In 1-qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of chocolate chips. Refrigerate about 30 min. or until cooled. spread about 2 tsp. chocolate mixture over each cookie cup.
• Place remaining 2 TBS. chocolate chips and 1 Tbs peanut butter in a resealable plastic food-storage bag; seal bag. Microwave on high 30-60sec or until softened; knead to mix. cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate over each cookie cup. Refrigerate about 30 min. stored in refrigerator.