Buckeyes Recipe
Prep Time: 45 mins
Cook Time: 0 mins
Chill Time: 2 hrs
Servings: 20
Ingredients:
½ cup creamy peanut butter
1 ½ cups powdered sugar
3 tablespoons European-style salted butter, melted
12 ounces pure semi-sweet chocolate, melted
Directions:
Spoon the peanut butter into a mixing bowl.
Sift the powdered sugar over the peanut butter and pour the melted butter over top. Stir until well combined.
Scoop out twenty 1-tablespoon-size portions of the fudge.
Roll them into balls and set them on a parchment paper-lined (or wax paper-lined) baking pan.
Chill the peanut butter fudge balls for at least 2 hours until really firm.
Insert the flat end of a thin wooden skewer into a cold peanut butter ball.
Dip the fudge ball into the melted chocolate, leaving about a ½ inch circle uncovered around the stick.
Lift the fudge ball out of the chocolate and gently shake allowing the excess chocolate to drip off.
Set the buckeye on a parchment paper-lined baking sheet.
Repeat.
Once you have all the fudge balls dipped in chocolate, chill them in the refrigerator for 1 hour.
Remove them from the fridge and gently pull out the skewers.
Pinch the hole in the fudge between two fingers, then smooth the surface out by brushing your finger over the top of the fudge.
Keep refrigerated until you are ready to serve your buckeyes.
Notes:
Store these chocolates in an airtight container in the refrigerator for up to a few weeks.
The buckeyes can sit at room temperature for up to 3 days.
The chocolate is not tempered, so it will get soft as it sits at room temperature.
You can temper your chocolate so it will stay hard at room temperature, but the candies contain butter and should not be left at room temperature for more than a few days.
Recipe courtesy of Hungry Happenings>com
