An Open Cookbook

An Open Cookbook

1.29.2013

Peanut Butter Buckeyes






A few years ago I dedicated a post to peanut butter. A few readers were disappointed after committing themselves to a recipeless post. So now, two years later, I have made a set of the miniature balls of decadence. It was quite a thrilling exercise to finally make the little confections; it was like walking behind the scenes. I am from Ohio, and have consumed dozens of them in my life, but have never coated my hands in peanut butter and done the deed. It should be a right of passage to make them at least once.

There was a certain sense of pride seeping into the kitchen the afternoon, the Midwest and the Northwest combining forces. I was humming a little bit more while gliding around the kitchen. The sun seemed to be shining brighter through the blinds. Going beyond peanut butter and chocolate and embracing my roots was so grounding. The rest of the day felt like an open canvas. Now I just need to remember that feeling and do something inspiring, however small it is, everyday...who knows where it could lead. Buckeyes sure are memorable little things.




Peanut Butter Buckeyes
Makes 15 buckeyes
Inspired by an Allrecipes.com recipe

3/4 cup natural peanut butter (such as Adam's(R))
1 1/4 cup powdered sugar
1/4 cup softened butter
1 teaspoon vanilla extract
2 pinches salt

1/4 10 ounce bag good quality dark chocolate chips
1 tablespoon butter

Mix peanut butter, powdered sugar, softened butter, vanilla extract, and salt together in a medium bowl until evenly combined. Roll peanut butter mixture into 15 ping pong ball-sized balls and place on a parchment-lined baking sheet. Refrigerate peanut butter balls for at least 1 hour.

Heat chocolate chips and 1 tablespoon butter in the top bowl of a double boiler over medium-low heat, stirring constantly, until mixture is smooth.

Insert a toothpick into a peanut butter ball and dip into the melted chocolate until the majority of the ball is covered; transfer back to the parchment-lined baking sheet. Repeat with remaining balls. Pinch the tops of the buckeyes back together to close the hole where the toothpicks were used. Refrigerate buckeyes until chocolate has solidified, at least 30 minutes.


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