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Peanut Butter Buckeyes

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Silky peanut butter is whipped with butter and sugar, making a creamy confection that is then rolled and dipped into semisweet chocolate. They're called 'buckeyes' because the tan dome of peanut butter left atop the chocolate coating makes these treats resemble the nuts of the buckeye tree."

List of Ingredients

â—¦ 2 cups sifted confectioners' sugar
â—¦ ¾ cup creamy peanut butter
â—¦ 4 tablespoons unsalted butter, melted
â—¦ ½ teaspoon vanilla extract
â—¦ ¼ teaspoon kosher salt
â—¦ 6 ounces semisweet chocolate chips
â—¦ ½ teaspoon vegetable shortening


Recipe

Put sugar, peanut butter, butter, vanilla and salt into a bowl and beat well with a wooden spoon. Roll peanut butter mixture into 1-inch balls and transfer to a wax paper-lined baking sheet in a single layer. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat.

Working with about 6 peanut butter balls at a time, insert a toothpick into the center of a ball and dip about three-quarters of the ball into the melted chocolate, leaving about a 1-inch circle of peanut butter visible at the top. Twirl toothpick between your finger and thumb to swirl off excess chocolate, then transfer to another wax paper-lined baking sheet, chocolate side down. Slide out toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.

Freeze buckeyes until firm. Smooth out toothpick holes left in peanut butter. Buckeyes will keep well sealed in a cool place for up to 1 week and in the refrigerator up to 2 weeks. Serve at room temperature or chilled.


Makes 2½ dozen