We were down at the cabin, listening to the Splendid Table, when this recipe for Buckeyes came on, from the ladies at Liddabit Sweets in Brooklyn. It sounded delicious (chocolate plus peanut butter? Yes please!) so we thought we’d give it a try. These little delights make great gifts.
Mix Peanut Butter Mixture Mix 1/4 cup room temp cream cheese, 1 1/2 cups creamy peanut butter, 10 tablespoons (1 1/4 sticks) unsalted room temp butter, 2 teaspoons fine sea salt, 1 cup almond or peanut flour, and 3 cups confectioners’ sugar. Mix on medium-high speed in a mixer bowl until completely incorporated and creamy-looking. Cover and refrigerate the peanut butter mixture until it has firmed up a little (it should be pliable but hold its shape), about 30 minutes.
Roll the Balls Scoop up a tablespoon of the mixture, roll it into a ball with your hands, and put it on a wax paper-lined baking sheets. Once the balls are all made, put them back in the fridge for about 30 minutes to firm up. (Any leftover peanut butter mixture can be wrapped tightly in plastic wrap and stored in the fridge for up to a week.)
Temper the Chocolate Temper the 4 cups dark chocolate. Don’t use chocolate chips. These have ingredients in them that make them not ideal for melting and coating. We used dark chocolate chunks from Whole Foods specially labeled in the baking aisle. Pour the chocolate into a large bowl.
Dip the Buckeyes Stick a toothpick into a peanut butter ball and dip it in the chocolate, but don’t submerge it—leave the top quarter undipped. This spot is what makes a buckeye a Buckeye! Transfer the buckeye to the second prepared baking sheet. Pull out the toothpick, twisting it gently, and either use your thumb to carefully smooth out the hole left behind or cover it with a few grains of coarse sea salt. Repeat with the remaining buckeyes.
Let the buckeyes set up until the chocolate is firm, 15 to 20 minutes. Store the buckeyes, layered with wax paper, in an airtight container in the fridge for up to 4 weeks.
For the centers:
- 1/4 cup (60 g) cream cheese, at room temperature
- 1 1/2 cups (275 g) creamy commercial peanut butter, such as Skippy
- 10 tablespoons (1 1/4 sticks/150 g) unsalted butter, at room temperature
- 2 teaspoons (10 g) fine sea salt
- 1 cup (85 g) almond or peanut flour (see Note)
- 3 cups (400 g) confectioners’ sugar, sifted
For dipping and garnish:
- About 4 cups (26 ounces/740 g) chopped dark chocolate, or 3 cups (19 ounces/540 g)
- chopped dark chocolate and 1/2 cup (4 ounces/110 g) mild vegetable oil
- Coarse sea salt (optional)