Buckeye Bites Recipes
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
BUCKEYE DIP
A fun and delicious way to enjoy your favorite candy! Chocolate and peanut butter made from buckeyes are transformed into a smooth and creamy dip. Serve with graham crackers, teddy grahams or apples!
Provided by Bests and Bites
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- With a hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth.
- Add in the powdered sugar, brown sugar, flour and vanilla.
- Using the paddle mixer attachment or a wooden spoon mix in the chocolate chips.
- Store in the refrigerator until serving.
- Serve with teddy grahams, graham crackers or apples.
BUCKEYE BITES
Based on the recipe from Sugar Bean Bakers blog; simple and very tasty. An easy add to your Christmas/holiday cookie and candy repertoire. Prep time includes cooling time.
Provided by Raquel Grinnell
Categories Peanut Butter
Time 1h
Yield 30 candies, 30 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, mix together peanut butter, softened butter and vanilla with a mixer on low. You can easily get sticky things like peanut butter, evaporated milk, etc. out of a measuring cup if you spray it first with non-stick cooking spray like Pam.
- Add the two sugars and mix until combined. Take a small baking sheet or large plate (something that will fit in your freezer) and line with waxed paper or non-stick foil. Lay out your square pretzels (or if you can't find square, the mini traditional knotted pretzels will work too) on the sheet.
- Using a teaspoon measure, scoop up the peanut butter mixture and roll into balls. Place a ball on each pretzel and top with another pretzel, pushing down to form little sandwiches. Place in the freezer to firm up for 30 minutes.
- Melt the dipping chocolate according to the directions and dip each pretzel sandwich halfway. Place on a non-stick sprayed cooling rack to dry, or on a sheet of waxed paper or foil. They will firm up faster if you put them in the refrigerator.
- I have also taken a shortcut when making these by using Reece's Mini Peanut Butter Cups or Rolos for a caramel version, instead of the peanut butter mix, baking for 3-5 minutes at 350 until the chocolate just begins to soften before topping with the second pretzel and pressing to make the sandwiches. Then drizzle with the dipping chocolate before refrigerating to harden - cuts time in half!
- Eat and enjoy!
Nutrition Facts : Calories 86, Fat 5.1, SaturatedFat 1.4, Cholesterol 2, Sodium 47.8, Carbohydrate 9.1, Fiber 0.5, Sugar 8.1, Protein 2.2
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- Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cutter, cut out 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Prick dough inside each cup on bottom with fork 3 to 4 times.
- Bake 7 to 9 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, beat peanut butter, butter, powdered sugar and 1 tablespoon of the whipping cream with spoon until well blended. Spoon into 1-quart resealable food-storage plastic bag. Cut 1/4-inch opening from 1 corner of bag. Pipe 1 teaspoon into each cup.
- In small microwavable bowl, microwave chocolate chips and remaining 3 tablespoons whipping cream uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Spoon 1 teaspoon chocolate mixture over peanut butter layer of each cup. Sprinkle tops with chopped peanuts. Refrigerate about 1 hour or until chocolate is set.
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- Line a large baking pan with parchment paper. Place about 60 square pretzels in an even layer on top. Set aside.
- In a large mixing bowl, beat the peanut butter and butter on medium speed until creamy, about 3 minutes. Add the vanilla and beat until incorporated, about 1 minute. Slowly add the powdered sugar one cup at a time until it's incorporated. Peanut butter mixture should be thick and slightly wet but not sticky.
- Use a large rounded teaspoon to roll peanut butter mixture into balls. Place one ball of peanut butter on top of each pretzel prepared on the baking sheet. Once all balls are rolled, place another pretzel on top and gently press down to sandwich the peanut butter, being careful not to break the pretzels.
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4.1/5 (28)Total Time 1 hr 50 minsCategory DessertCalories 93 per serving
- Add confectioner's sugar to the peanut butter 1 cup at a time. Mix until almost combined after each addition. Continue until all sugar has been incorporated. The peanut butter mixture should have a dough-like texture and not be too sticky.
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- In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
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