Buckeyes (Chocolate Peanut Butter Truffles)

Nov 5th

Food is super trendy – just check Pinterest. It’s like an explosion of green smoothies and 3 point crockpot dinners. Buckeyes are a sweet that I do actually remember from childhood but haven’t seen at a party for years and years. A sweet, peanut butter dough ball enveloped in bittersweet chocolate and chilled to perfection. Who let this go out of style? And why? Let’s bring it back. Come on, all together now.

Truly the perfect party dessert as it can be made three days ahead and eaten sans plate or fork. It’s like a dessert version of a “passed app”. And who can say no to the chocolate peanut butter combo? I made them to bring to a girls only jewelry selling party this week. It starts at seven pm so most likely, the ladies will have eaten dinner. After one glass of wine and some chitchat these should be welcomed with open arms. Or… fingers.

Technically a “no-bake” treat but leave yourself an hour of work time as the ball-rolling is somewhat tedious. If you have a kitchen TV just find a marathon of America’s Top Model and you should be good to go. That show is thebest. Though the ingredients are few, it’s important to get them right. Use honey graham crackers, use regular smooth or chunky peanut butter (just not natural), and use a good-quality dark chocolate as milk would be cloyingly sweet.

As previously stated, this is perfect party fare, but also consider this. If serving dinner to guests, you need to keep in mind how heavy/light is the total load. A meat and cheese plate followed by lasagna calls for a light dessert such as sorbet or biscotti. Balance is important and these Buckeyes could be the one-bite “just what I needed” ending to a great meal.

Buckeyes (Chocolate Peanut Butter Truffles)

Makes approximately 42

Slightly Adapted from Baked Explorations – Lewis and Poliafito

2 oz. (1/4 c.) 1/3 less fat cream cheese, softened

1 1/2 c. peanut butter

1 c. honey graham cracker crumbs (8 sheets worth)*

3 c. powdered sugar

10 tbsp. unsalted butter, melted and cooled *

2 c. bittersweet or semisweet chocolate chips

*To get the crumbs, grind crackers in food processor. If you don’t have a food processor, put them in a large ziplock bag and roll/crush with a rolling pin

*To cool butter, let sit at room temperature for about 10 minutes

1. In a large bowl, beat the cream cheese and the peanut butter with electric mixer until smoothly combined.

2. Add crumbs and beat on medium speed about 10 seconds.

3. Add powdered sugar and butter and beat on low speed until mostly combined and then increase speed of mixer until mixture is completely combined. Scrape sides and bottom of bowl with rubber spatula and beat again. Mixture might seem dry – that’s how it’s supposed to be.

4. Melt chocolate in double boiler or in microwave. If using microwave, start with 30 seconds, stir, then cook in 15 second increments, stirring each time until smooth.

5. Once chocolate is smooth, scrape it into a small deep bowl. Let chocolate cool until just warm.

6. While chocolate is cooling, roll balls. Cover a cookie sheet with parchment or waxed paper. Roll each ball in 1 tbsp. amounts, keeping them as similar in size as possible. Sit them on prepared sheet until all the batter is rolled.

7. Using two forks (hold each ball on the lower sides), dunk the ball in chocolate (leaving a small circle uncovered on the top). Let the excess chocolate drip back into the bowl and return to the pan.

8. Refrigerate entire sheet pan for 30 minutes to set the chocolate before serving.

Buckeyes will keep three days, tightly covered in the fridge.

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