Lunch: Buckeyes

Peanut butter and chocolate is a classic combination for a reason, and this recipe gets it all right: rich, peanutty, and smooth, with a little texture from the nut flour, and the richness cut by the bitterness of the dark chocolate.

Ingredients

1/4 c. cream cheese
1 1/2 c. creamy commercial peanut butter
10 tbsp. unsalted butter
2 tsp. fine sea salt
1 c. almond or peanut flour (see Note)
3 c. confectioners' sugar

Instructions

Make the centers: Combine all the ingredients in the mixer bowl and beat on medium-high speed 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.
Scoop up a tablespoon of the mixture, roll it into a ball with your hands, and place it on one of the prepared baking sheets; repeat with the remaining mixture. Once all the mixture has been formed, place the balls in the refrigerator until firm, about 30 minutes. (Any leftover peanut butter mixture can be wrapped tightly in plastic wrap and stored in the fridge for up to a week.)
Prepare the dipping chocolate: Temper the 4 cups dark chocolate or use the 3 cups dark chocolate and 1/2 cup oil. Place the coating of your choice in 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.
Allow the buckeyes to set up until the chocolate is firm, 15 to 20 minutes. Store the buckeyes, layered with wax paper, in an airtight container in the refrigerator for up to 4 weeks.

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