buckeyes

How to make Buckeyes

 Here’s another treat that’s sure to make you popular. I first had buckeyes at my mother-in-law’s house and let’s just say they made spending time there on Christmas a lot more bearable.

In case you don’t know their origin, they are made to resemble the nut of a buckeye tree, thus the name.

I’d stay and chat but I’m super tired (I’m sure you are too) so let’s just get on with it so I have one less thing on my list tomorrow…

If you like chocolate with your peanut butter or peanut butter with your chocolate, you will love these!

Buckeyes 

(Makes about 30)

1/2 cup butter, softened to room temperature
1 1/2 cups peanut butter
2 cups confectioners (aka powdered) sugar
1 tsp vanilla
1/2 tsp salt

12 oz dark chocolate (I like Ghiradelli/Scharffen Berger/Guittard), chopped or chips

Line 2 half sheet pans with parchment paper.

Combine all ingredients except the dark chocolate in a mixing bowl.

When working with a sticky ingredient such a peanut butter, it is very helpful to coat your measuring cup with non-stick cooking spray.

Your spatula too.

Look – no sticking!

Mix ingredients together, at low speed so you don’t have powdered sugar dusting your countertop.

Until they form a dough that looks like this.

You should be able to form a ball. If needed, add more confectioners sugar to make it workable.

Place on one of the parchment covered pans and refrigerate until hard and dippable, at least an hour.

buckeyes

When ready, prepare a double boiler. If you don’t have one, a small saucepan set over a medium one should work. Fill the bottom pan about one-third of the way up with water. Place over medium heat and bring water to a simmer, then turn the heat down to medium-low. Place the top pan over the water.

Place 8 oz dark chocolate in the top pan.

buckeyes

Set aside 4 oz dark chocolate to add later.

Melt chocolate, stirring often

until smooth.

Remove from heat and add the reserved 4 oz.

Stir until smooth. The chocolate should be glossy and thick and should feel barely warm to the touch (95 – 100 degrees). If it’s too hot, it will not only melt the peanut butter center, it will also develop unsightly white spots as it sets and be lacking in desired texture.

Prop up the pan with a towel so it tilts to one side, giving you a deeper pool to dip in.

Take only 6 – 8 balls at a time out of the fridge so they stay firm. Insert a wooden skewer or a toothpick about halfway into the center.

Dip the center in the chocolate and swirl around until almost completely covered, leaving just a small circle or “eye”.

Gently tap off excess chocolate.

Place on to the remaining parchment lined pan.

Press your thumb over the skewer/toothpick hole

and make it disappear.

Repeat with each center until they’re all covered. If at some point the chocolate becomes too cool and thick for dipping, simply place it back over the water on medium heat for a couple minutes.

Refrigerate until set, about 20 minutes. Keep refrigerated until ready to serve or box up for someone you like.

This quote is for my girls (you know who you are) who get painfully stuck in their fears and anxiety. You really do have the power to free yourselves, if only for a day or an hour at a time. It gets easier with practice :).

“Tell your heart that the fear of suffering is worse than the suffering itself. And that no heart has ever suffered when it goes in search of its dreams because every second of the search is a second’s encounter with God and with eternity.”
Paulo Coelho, The Alchemist

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