Buckeyes
- Total Time: 3 days
Description
I bake for the girl’s basketball team so after a big game everyone can enjoy a treat…these are what I tried for ‘Halloween weekend’. But…plleeaasseee…I tried a skewer, regular fork, toothpick and pickle fork and it’s nearly impossible to get a buckeye perfectly dipped in chocolate, and also hide the hole(s). That said, there’s also the possibility that my chocolate was too thick…and at the end of the day, the kids (and the adults!), did NOT care what they looked like…they were just super thankful that I made a lot of them. Originally made with peanut butter, and unbaked (so make room for a large tray in your fridge), I borrowed these little bites of fun from Matt Lewis’ and Renato Poliafito’s book, ‘Baked Explorations’ – enjoy!
Ingredients
Buckeyes
1/4 c. (2 oz.) cream cheese, room temperature
1 1/2 c. sunflower butter (384 g) – I used a combination of chunky and smooth
1 c. graham cracker crumbs
3 c. icing sugar
10 T. butter, melted and cooled
12 oz. good quality dark chocolate, chopped and carefully melted – you want it barely warm when you’re ready to start dipping
Instructions
Line a large baking sheet with parchment – ideally one that will fit into your fridge – and then using your electric mixer, beat together the cream cheese and sunflower butter until combined. Add the graham cracker crumbs and beat on medium speed for 10 seconds, then add in the icing sugar and butter and beat on low until the mix begins to come together. When there’s no longer any danger of icing sugar flying out of the bowl increase the speed and beat until the mixture is completely combined, scraping down the sides as needed. The mix will be a little dry and won’t stay together like cookie dough.
Spoon out a tablespoon-sized scoop of filling and roll into a tidy ball – due to the dryness, I found that I had to squeeze each little bundle of couple of times before I could roll it into a ball and have it stay together. Continue until you have all of the filling rolled into similar looking balls.
One by one, using an implement of your choice (or just try them all like I did), dip each ball into your melted chocolate, rolling it around and leaving only a small part uncovered. Place each chocolate covered ball on your prepared baking sheet, and continue dipping until all balls are covered. They can be placed quite close together on the baking sheet – I found this recipe to completely fill the whole thing.
Refrigerate for at least a half hour until the chocolate has set and then serve or place in a tightly covered container. The original recipe says that these are good for 3 days in the fridge (due to the cream cheese), but they didn’t last that long in our house!
- Category: Sweets, Sunbutter
