Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes Recipes

NO-BAKE DARK CHOCOLATE SEA SALT PEANUT BUTTER BARS

Steps:

• Lightly grease a 8" x 12" pan or line the pan with parchment or aluminum foil (if you don't want the extra grease calories. That might make this recipe a little healthier. ;) )
• In bowl of stand mixer (or using electric hand mixer), beat the butter and 1 cup of the peanut butter until smooth and creamy. Then beat in the powdered sugar until smooth. Stir in the graham crackers and 1/2 cup of the dark chocolate chips. Pour and press this mixture into the baking pan into one even layer. Set aside.
• In sauce pan on low heat, add and melt remaining 1 cup of peanut butter, remaining 1/2 cup of chocolate chips, and vanilla. Do not burn or allow chocolate mixture to boil.
• Pour chocolate/peanut butter mixture over peanut butter/graham cracker base. Top with sea salt and chopped peanuts. Chill for at least 1 hour in the fridge until the chocolate is firm enough for cutting into bars.

HEALTHIER BUCKEYE CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Stir the jar of peanut butter well before using.
• In a very large bowl, mix together the peanut butter and maple syrup vigorously, for about 1 minute, until it thickens up.
• Stir in the coconut flour until combined - if your peanut butter is dry, you may skip the coconut flour. Otherwise add 1 tablespoon at a time and stir well. We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a little syrup.
• Add salt to taste, then stir in the rice crisp cereal and chia seeds.
• Shape into small balls (Depending on the size you'll get about 25-35).
• In a small saucepan, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
• With a fork, dip the balls into the melted chocolate. Then place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
• Place balls in the freezer for around 6-8 minutes until mostly firm.
• Dip a fork into the leftover melted chocolate and drizzle it on top to decorate, or top with sprinkles.
• Freeze the balls for about 10 minutes to set the chocolate and then remove from the freezer. Can serve immediately, or store in the freezer for 1-2 months in an airtight container.

PEANUT BUTTER BUCKEYES

Steps:

• Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes.
• Add vanilla, powdered sugar and salt and mix until combined.
• Roll into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to chill.
• Add chocolate and coconut oil to a small bowl and microwave for 30 second intervals until smooth and fully melted.
• Place a toothpick into the center of the peanut butter ball and dip one at a time in the chocolate making sure to leave some of the peanut butter filling exposed. Allow any excess chocolate to drip off and place back on the baking sheet. Use your fingers to pinch the center to remove the toothpick hole.
• Chill until set then serve and enjoy!

SALTED CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the brown sugar, eggs and vanilla until combined. Whisk in the peanut butter until the dough is smooth and the peanut butter is completely incorporated. Stir in the chocolate chips and then chill the dough in the refrigerator for 30 minutes, or up to 2 days.
• Scoop or spoon the dough into 2 tablespoon-sized balls and place them on the prepared pan. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake the cookies for 10 to 14 minutes, until light golden brown on the edges. Let them sit on the sheet for a minute or two before transferring them to to a cooling rack.

CHOCOLATE PEANUT BUTTER BITES

Steps:

• LINE 9-inch pie plate with foil.
• COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff.
• MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set.
• REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator.

PEANUT BUTTER BUCKEYES RECIPE

Steps:

• In a large mixing bowl or the bowl of a stand mixer, beat together the butter, peanut butter, salt and vanilla until smooth and creamy, about 1 minute. With mixing speed on low, gradually add the powdered sugar and mix until combined.
• Using a 1/2 teaspoon or 3/4 teaspoon create balls of dough (round with hands), set on parchment lined baking sheets.
• For the chocolate chips or melting wafers, melt over double boiler (add wax or shortening). When smooth and melted, dip each ball into the chocolate (you can use a fork to remove the balls or a toothpick).
• Once the balls are dipped, return them to the parchment lined sheets. Place in the refrigerator to set for 30 minutes, then store in an airtight container for up to three weeks.

HEALTHY SALTED DARK CHOCOLATE PEANUT BUTTER OATMEAL TRUFFLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet.
• Bake pecans in the preheated oven until toasted and fragrant, about 10 minutes. Transfer to a bowl and refrigerate until cool, about 10 minutes.
• Combine toasted pecans, rolled oats, and peanut butter in a food processor or blender; blend, stopping to scrape down sides, until a thick "dough" forms.
• Microwave coconut oil in a microwave-safe bowl until melted, 10 to 15 seconds. Stir in cocoa powder and maple syrup until smooth. Line a baking sheet with aluminum foil.
• Roll dough into 1-inch balls with your hands. Dip balls one at a time in the chocolate mixture using a spoon or fork, covering all sides. Transfer to the baking sheet. Let truffles sit, 3 to 5 minutes. Sprinkle sea salt on top.
• Refrigerate truffles until set, about 20 minutes.

CHOCOLATE PEANUT BUTTER BUCKEYES

Steps:

• In a large bowl, mix together the butter, sugar and peanut butter.
• Using about 1 tablespoon each, form and roll the mixture into small balls. Set the balls aside (I like to chill mine on a parchment-lined cookie sheet in the refrigerator) during the next step.
• Using a double boiler or a saucepan plus a heatproof bowl, melt the chocolate chips until smooth.
• Dip your peanut butter balls into the chocolate to coat. Place the completed buckeyes back onto the parchment-lined cookie sheet and top with a few flakes of salt, if using.
• Refrigerate for 45 minutes to an hour, or until the chocolate has set.

DARK CHOCOLATE PEANUT BUTTER CUPS WITH SEA SALT

Steps:

• line a mini muffin pan with paper liners
• clear a large enough space in the freezer to be able to place the pan in without it tilting or tipping
• melt dark chocolate chips options for melting
• gently spoon about 1 teaspoon (about 1/4 - 1/3 of the paper liner to be filled) of the melted dark chocolate into the paper liners making sure to shake and drop the tin frequently so chocolate settles smoothly and evenly
• once all the paper liners are filled, cover the bowl of melted chocolate with plastic wrap and place the tin in the freezer for 15 minutes
• while the chocolate freezes, combine the peanut butter and powdered sugar and mix together with a hand mixer until fluffy
• when the first layer of chocolate is ready, pull the tin from the freezer and carefully spoon about 1/2 teaspoon (more or less to your liking) of the peanut butter layer over the top of the first frozen chocolate layer.
• once all chocolate layers have a peanut butter layer, place back into the freezer for 15 minutes
• after 15 minutes, remove the tin from the freeze and fill the remaining portion of the paper liner up with the rest of the melted chocolate topping with a pinch of coarse sea salt.
• place back in the freezer once more for 15 minutes.
• store in an air tight container for up to 5 days.
• NOTE: it may be easier to place both the melted chocolate and the peanut butter picture into a ziploc bag and clip the tip to allow for more control over the flow into the paper liner

THE BEST HEALTHY BUCKEYES

Steps:

• Mix peanut butter and sweetener with coconut flour in a medium bowl, using just enough to form a firm ball that stays together.
• Roll into 1 inch peanut butter balls and place onto a wax paper lined baking sheet. Place the balls in the freezer for several minutes to firm up. If peanut butter mixture is still too sticky or soft, place in the freezer for 10 minutes and try again. I've found the best luck when I leave them in the freezer for 30 minutes or so and then take out half at a time to dip.
• Melt the chocolate on the stovetop or in the microwave. Make sure to stir the chocolate often and check that it doesn't burn.
• Dip the balls in chocolate to coat.
• Once the balls are dipped in chocolate, store these in the fridge or freezer until you're ready to enjoy them.

DARK CHOCOLATE SEA SALT PEANUT CLUSTERS

Steps:

• Fill mini muffin pan with muffin cups.
• In a microwave safe bowl, microwave the chocolate chips on high for 2 minutes. In 30 second intervals, take out to stir until fully melted.
• Stir peanuts in to melted chocolate, making sure they are all coated in the chocolate.
• Then, mix in drops of liquid Stevia.
• Spoon clusters into the mini baking cups and sprinkle with coarse sea salt.
• Place pan in freezer to firm, about 5-10 min. Enjoy and store leftovers in an airtight container in the fridge.

PEANUT BUTTER BALLS

Steps:

• Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
• Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
• A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
• Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.

BUCKEYES

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.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES

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.