Monday, May 13, 2013

Wondrous Balls of Peanut Butter Goodness

I've renamed these little treats "chocolate peanut butter balls" (easier to remember than the title of this post) 'cause I felt like a fraud calling them "Buckeyes" since I don't live in Ohio. It just doesn't feel right. That's kinda like a Texan wanting to call his sandwich a "Philly cheesesteak." Sorry. You can't do that. Ain't nobody can do a cheesesteak like a Philly native. Nobody. 

I made these pb balls for Mitch's birthday. Every year he's supposed to bring in a treat to work to celebrate the day of his birth and every year I try to mix it up. (okay, I think this was like the second time in 10 years I've made something...whatever) So I made these as well as some pumpkin bars (recipe pending) for him and his coworkers. This was the first time I successfully dipped candy. You can check out my unsuccessful first attempt here. And they were a hit, apparently. So I made some more this past weekend for a cookout we were hosting. And now we have leftovers. Not a good thing. These little guys are way too easy to pop in your mouth and before you know it you've downed three or four or seventeen. So I'm sharing this melt-in-your-mouth recipe with you, my favorite friends (so you can get fat with me).

Here's whatcha need.

So easy. Even a non-Ohioan can do it. You just mix those four ingredients (pb, butter, sugar, and vanilla) together in a mixer and roll 'em into little 1" balls. 

Then you stick a fork in 'em...I mean, stick a toothpick in the top and freeze for at least 30 minutes to firm them up. (You can freeze them for weeks at this point and whenever you're ready to dip them, just pull them out of the freezer.) Then you dip in melted chocolate, leaving a portion of the top peeking out (that is if you want the Buckeye version, otherwise the whole wondrous ball of peanut butter goodness can take the plunge). Then just stick them in the fridge when you're done. 

BTW, I melt my chocolate on the stove. I have the worst time with my microwave and usually end up over-nuking stuff. And once chocolate is overcooked, you can call it a day--it ain't comin' back. Not that I'm speaking from experience or anything:/ I've found that you have much more control when you use the double boiler method. So I fill up a small saucepan with water, let it come to a boil, then place my small stainless mixing bowl on the rim of the pan (you can use a heat-safe glass bowl...just make sure the bottom of it doesn't reach the bottom of your saucepan), and add my chocolate. I lower/turn off the heat from time to time so as to not overheat the chocolate. You can always remelt chocolate, but you can't use overcooked chocolate. It has this nasty habit of clumping. And clumping ain't pretty. 

Chocolate Peanut Butter Balls (AKA Buckeyes)
adapted from allrecipes

3/4 cup peanut butter
3 cups confectioners' sugar
1/2 cup (1 stick) butter, softened
1/2 teaspoon vanilla extract
2 cups melting chocolate

  1. Blend peanut butter, confectioners' sugar, butter and vanilla.
  2. Roll into 1 inch balls and place on baking sheets lined with wax paper.
  3. Insert a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard, about 30 minutes.
  4. Dip frozen peanut butter balls in melted chocolate, holding onto the toothpick. Leave a small portion of peanut butter showing at the top.
  5. Place chocolate-covered balls on the wax paper lined baking sheet and refrigerate 2 hours. Yield: 2 1/2 dozen.

1 comment:

  1. Yum!!! They look good. :) Another way to melt chocolate is to use one of those mini crockpots. I have one dedicated just for melting chocolate and it works really well.


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