Crunchy Buckeyes Recipe 435 Recipes

CRUNCHY TOFFEE BUCKEYES

Steps:

• Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
• Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
• Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.

CRUNCHY BUCKEYES RECIPE - (4.3/5)

Steps:

• Line 2 cookie sheets with parchment paper and set aside. Cream the peanut butter, margarine, and vanilla extract in the bowl of a stand mixer, fitted with a paddle attachment. Add the powdered sugar to the peanut butter mixture in 3 steps, mixing well after each addition. Next, add the peanuts and mix until evenly distributed. Using a melon baller or small spoon, scoop the dough to form 1" balls. Place the balls onto the prepared cookie sheets and insert a toothpick into the middle of each ball. Place the cookie sheets in the freezer for 1-2 hours. While the peanut balls are freezing, melt the chocolate chips on top of a double boiler. Remove the balls from the freezer then dip each one into the melted chocolate, leaving a small area on the top to resemble a buckeye. Let the balls cool until the chocolate has hardened. Remove the toothpick and gently smooth the peanut butter mixture to cover the hole. Store the finished Buckeyes in the refrigerator or freezer.

CRUNCHY BUCKEYES

Steps:

• In a large mixing bowl, mix together melted butter, peanut butter, confectioners' sugar, and vanilla until well combined. Stir in Rice Krispies (by hand).
• Line a cookie sheet or jelly roll pan with wax paper. Roll the peanut butter dough into 1-inch balls and place the balls on the lined pan.
• Place pan in the freezer and chill the peanut butter balls until firm, about 30 minutes.
• Combine chocolate chips and shortening in the top of a double boiler or small shallow mixing bowl set over simmering water.
• Stir frequently until chocolate chips are melted and smooth.
• Remove melted chocolate from the pot of simmering water. Remove peanut butter balls from the freezer.
• Working with one peanut butter ball at a time, stick a wooden pick into the ball - inserting it about 3/4 of the way in & making sure to not poke through the bottom of the ball.
• Hold onto the wooden pick as a "handle;" dip the bottom portion of the peanut butter ball into the melted chocolate, leaving some of the peanut butter exposed at the top. Let any excess chocolate drip off back into the melted chocolate.
• Place on the wax paper-lined pan and gently remove the wooden pick.
• Repeat until all peanut butter balls have been dipped in chocolate.
• Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
• Store in a sealed container in the refrigerator (or freezer) until serving.
• The peanut butter dough will be pretty stiff and look dry - don't worry, that's how it's supposed to be. It will come together and smooth out when you roll the dough into balls.
• I use a small cookie scoop (about 1 tablespoon capacity) to scoop out the peanut butter dough for each ball. This helps keep all my crunchy buckeyes pretty close to the same size.
• See my post How to Melt Chocolate: On the Stove & In the Microwave for helpful tips on melting chocolate.

CRUNCHY BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
• Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
• Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

BUCKEYES I

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.

CRISPY RICE BUCKEYES

Steps:

• In a large bowl, beat the peanut butter and butter until blended; gradually beat in confectioners' sugar and salt until smooth. Stir in crispy rice. Refrigerate until firm, 30 minutes. Roll into 1 inch balls and chill again. , Melt chocolate in the microwave. Dip balls into chocolate, allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.