BUCKEYE BALLS II
These are chocolate-covered balls of peanut butter and confectioners' sugar.
Provided by Allison O'Brien
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 12 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 81.2 mg, Sugar 20.7 g
EASY BUCKEYE RECIPE
Steps:
- Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
- Add brown sugar and vanilla extract. Stir well.
- Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
- Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
- While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup).
- Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
- Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
- Allow chocolate to harden before eating and enjoying.
- Buckeye balls are best kept refrigerated.
Nutrition Facts : Calories 155 kcal, ServingSize 1 buckeye, Carbohydrate 15 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 6 mg, Sodium 84 mg, Fiber 1 g, Sugar 14 g
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h55m
Yield 24 buckeyes
Number Of Ingredients 8
Steps:
- Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
- In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
- Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
- Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
- Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.
BUCKEYE BALLS
Peanut butter balls dipped in chocolate. They look like buckeye nuts. Absolutely delicious!
Provided by Angela J.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
- In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.1 g, Cholesterol 13.6 mg, Fat 22.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 137.3 mg, Sugar 36.9 g
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