Buckeyes Crispy Peanut Butter Bonbons Recipes

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

Steps:

• Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
• Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
• Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Cream peanut butter and powdered sugar in bowl of an electric mixer. Add rice cereal and mix until incorporated. (I find that using a whisk attachment, as opposed to the paddle attachment, crushes up the cereal a bit more effectively and results in a better texture.).
• Using a meatballer or a spoon, scoop out bits of the mixture and roll into 3/4" balls. Cover either two dinner plates or a cookie sheet in parchment and space the balls about 1" apart. Place in freezer for 15 minute to harden.
• Melt chocolate in a double-boiler over the stove or on 50% power in your microwave for about 2 minutes, stopping to stir once. Remove peanut butter balls from freezer. Poke one with a toothpick and swirl about 3/4 of the way up the sides in the chocolate mixture. Return it to the parchment and repeat the process for the remaining candies.
• Return tray of completed buckeyes to the freezer for 20 minutes, or until chocolate has hardened. Keep in freezer or refrigerator until serving. If frozen, allow to thaw 5 minutes before serving.