Marys Buckeyes Food

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.

BLACK SESAME BUCKEYES

Steps:

• Line a baking sheet with parchment paper and set it aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the black sesame paste, butter, vanilla, cinnamon and salt and beat on medium speed until smooth and creamy, 1 to 2 minutes. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on to low speed to incorporate. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Roll 1-inch balls of the dough until very smooth and place them on the parchment paper. Freeze for 20 minutes.
• In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Alternatively, you can melt the chocolate in a mixing bowl set over a small pot of barely simmering water, stirring until just melted. Working one at a time, pick up the frozen balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet, take the toothpick out and then smooth over the hole with a knife. Sprinkle with flaky salt and black and white sesame seeds, if desired. Allow the chocolate to set before serving. Store in an airtight container in the fridge for up to 1 week.

MARY'S BUCKEYES

Steps:

• Mix margarine, peanut butter and powder sugar together and then to form a little balls.
• Melt chocolate chips and and shortening.
• Roll the little balls in the melted chocolate mixture.
• Put on cookie sheet.
• Set in fridge to set.
• Store in fridge for 2 weeks.