CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
CRUNCHY BUCKEYES
Add a little bonus to your Buckeyes with this Crunchy Buckeyes recipe! Crunchy Buckeyes have all the fabulous peanut butter and chocolate flavor of traditional Buckeyes, with a wonderful little crunch in every bite. And believe me, it's a crunchy little bonus we love.
Categories Candy
Time 1h30m
Yield about 90 pieces
Number Of Ingredients 7
Steps:
- In a large mixing bowl, mix together melted butter, peanut butter, confectioners' sugar, and vanilla until well combined. Stir in Rice Krispies (by hand).
- Line a cookie sheet or jelly roll pan with wax paper. Roll the peanut butter dough into 1-inch balls and place the balls on the lined pan.
- Place pan in the freezer and chill the peanut butter balls until firm, about 30 minutes.
- Combine chocolate chips and shortening in the top of a double boiler or small shallow mixing bowl set over simmering water.
- Stir frequently until chocolate chips are melted and smooth.
- Remove melted chocolate from the pot of simmering water. Remove peanut butter balls from the freezer.
- Working with one peanut butter ball at a time, stick a wooden pick into the ball - inserting it about 3/4 of the way in & making sure to not poke through the bottom of the ball.
- Hold onto the wooden pick as a "handle;" dip the bottom portion of the peanut butter ball into the melted chocolate, leaving some of the peanut butter exposed at the top. Let any excess chocolate drip off back into the melted chocolate.
- Place on the wax paper-lined pan and gently remove the wooden pick.
- Repeat until all peanut butter balls have been dipped in chocolate.
- Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
- Store in a sealed container in the refrigerator (or freezer) until serving.
- The peanut butter dough will be pretty stiff and look dry - don't worry, that's how it's supposed to be. It will come together and smooth out when you roll the dough into balls.
- I use a small cookie scoop (about 1 tablespoon capacity) to scoop out the peanut butter dough for each ball. This helps keep all my crunchy buckeyes pretty close to the same size.
- See my post How to Melt Chocolate: On the Stove & In the Microwave for helpful tips on melting chocolate.
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
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.
CRISPY RICE BUCKEYES
-Audrey Rompon, Taste of Home Associate Culinary Producer
Provided by Taste of Home
Time 45m
Number Of Ingredients 6
Steps:
- In a large bowl, beat the peanut butter and butter until blended; gradually beat in confectioners' sugar and salt until smooth. Stir in crispy rice. Refrigerate until firm, 30 minutes. Roll into 1 inch balls and chill again. , Melt chocolate in the microwave. Dip balls into chocolate, allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.
Nutrition Facts :
BEST EVER BUCKEYES
Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive!
Provided by Jo2678
Categories Candy
Time 10m
Yield 40-50 balls
Number Of Ingredients 6
Steps:
- Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
- Shape into 1" balls.
- Refrigerate balls.
- Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
- Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
- Cool on wax paper and store in refrigerator or freezer.
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