Oh sweet lord in heaven: buckeyes. Given my obsessive love for all things peanut butter, it should come as no surprise that buckeyes rank high on my list of favorite treats. I will admit that these are not the prettiest of buckeyes – some are cracked, some are poorly coated in chocolate, some are a little lopsided. But that’s okay! I’ll have to work on my chocolate-coating skills for next time.
- 1/4 cup (2 ounces) cream cheese, softened
- 1 1/2 cups peanut butter
- 1 cup graham cracker crumbs (from about 14 graham crackers)
- Pinch of salt
- 3 cups powdered sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
- 12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling:
1. In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined.
2. Add the graham cracker crumbs and beat for 10 seconds.
3. Add the sugar and butter, and mix on a low speed until the ingredients combine. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry. Set it aside while you prepare the coating.
Make the coating:
1. Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth
.2. Let it cool to tepid (about 100 degrees) while you shape the peanut butter centers.
Assemble the candies:
1. Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling and use your hands to form it into a ball.
2. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
3. Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.
4. Chill the buckeyes until they are set, about 30 minutes.
Buckeyes will keep in the fridge for about 3-4 days. Be sure to store in an airtight container.
Recipe credit: Smitten Kitchen