Buckeyes

  

Peanut butter and chocolate is one of my favorite flavor combinations so making Buckeyes was a no-brainer.   I've never made these candies originating from Ohio before, but I think they'll definitely be added to my holiday cookie box repertoire.

 

The buckeyes couldn't be simpler to make and are made out of ingredients you probably already have in your kitchen.  I referenced a Cook's Illustrated recipe that uses cream cheese instead of butter, which cuts down on the sweetness coming from powdered sugar.   I just love the look of the finished candies once they're dipped in chocolate because they really do resemble their namesake.

 

 

Buckeyes 

Makes ~30 candies

2 cups (8 oz) powdered sugar

12 tablespoons (6 oz) creamy or crunch peanut butter

4 oz cream cheese, softened

1 teaspoon vanilla extract

8 oz dark chocolate chips

1 tablespoon vegetable oil

Line large plate with parchment paper. Stir sugar, peanut butter, cream cheese, and vanilla extract in bowl until uniform. Using a 1.5 tablespoon scoop, portion out mixture into about 32 balls; space balls evenly apart on prepared plate. Freeze, uncovered, for 15 minutes.

 

Microwave chocolate and oil in bowl, covered, at 50 percent power, stirring occasionally, until smooth, 2 to 4 minutes.

 

thpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl. Return ball to plate, remove toothpick. Repeat with remaining balls. Freeze balls, uncovered, until chocolate has hardened, about 10 minutes. Serve, or store in refrigerator until serving time. (Truffles can be refrigerated in airtight container for up to 1 week.)