Reviews
Add Rating & Review
Back to Buckeyes
All Reviews for Buckeyes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Buckeyes
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 3 hrs 50 mins
Yield: Makes about 50 balls
Ingredients
Ingredient Checklist
2 1/2 cups confectioners’ sugar
1 1/2 sticks unsalted butter, softened
1/3 cup heavy cream
1 1/2 cups creamy peanut butter
1 teaspoon pure vanilla extract
Kosher salt
8 ounces bittersweet chocolate, chopped
Gallery
Buckeyes
Credit:
Bryan Gardner
Recipe Summary
prep: 50 mins
total: 3 hrs 50 mins
Yield: Makes about 50 balls
Gallery
Buckeyes
Credit:
Bryan Gardner
Buckeyes
Credit:
Bryan Gardner
Buckeyes
Recipe Summary
prep: 50 mins
total: 3 hrs 50 mins
Yield: Makes about 50 balls
Recipe Summary
prep: 50 mins
total: 3 hrs 50 mins
Yield: Makes about 50 balls
prep: 50 mins
total: 3 hrs 50 mins
prep:
50 mins
total:
3 hrs 50 mins
Yield: Makes about 50 balls
Makes about 50 balls
Ingredients
Ingredients
- 2 1/2 cups confectioners’ sugar
- 1 1/2 sticks unsalted butter, softened
- 1/3 cup heavy cream
- 1 1/2 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- Kosher salt
- 8 ounces bittersweet chocolate, chopped
Directions
Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
Roll scant tablespoons of peanut-butter mixture into 1-inch balls. Refrigerate for 30 minutes. In a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth; remove from heat. Working with 1 ball at a time, insert a toothpick into the center of the ball and dip into the chocolate 3/4 of the way up the ball, letting excess chocolate drip off. Transfer to parchment-lined baking sheets. Refrigerate until set, about 30 minutes. Gently press holes left by the toothpick to smooth. Buckeyes can be made 1 week ahead and stored in a single layer, covered, in refrigerator.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Buckeyes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buckeyes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
