Almost Instant Buckeyes Recipes
BUCKEYES
These no-bake treats feature an easy to make peanut butter filling that is rolled into small balls then partially dipped in chocolate. They're bite size and perfect for holidays or any time of year!
Provided by Whitney Wright
Categories Dessert
Time 1h20m
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper.
- In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined.
- Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes.
- In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted.
- Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set.
- Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula.
- Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.
Nutrition Facts : Calories 131 kcal, Carbohydrate 13 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 65 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BUCKEYE PIE
It's unbeatable: The Buckeye's combination of salty-sweet peanut butter and rich chocolate is so good, we couldn't stop ourselves from making it into a pie. With a crust made of Betty Crocker™ double chocolate chunk cookies and a creamy peanut butter filling, it delivers on all the classic flavor, and it even has the looks to match. The chocolate ganache topping is a perfectly appropriate nod to the chocolate-dipped look of the candy. Surprise the chocolate-peanut butter lovers in your life with this new take on an old favorite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
- In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
- Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.
Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g, TransFat 1 g
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