BUCKEYE BALLS
Peanut butter balls dipped in chocolate. They look like buckeye nuts. Absolutely delicious!
Provided by Angela J.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
- In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.1 g, Cholesterol 13.6 mg, Fat 22.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 137.3 mg, Sugar 36.9 g
BUCKEYE BALLS II
These are chocolate-covered balls of peanut butter and confectioners' sugar.
Provided by Allison O'Brien
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 12 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 81.2 mg, Sugar 20.7 g
PEANUT LADDOO BUCKEYE BALLS
Here's a simple, no-bake sweet that riffs on peanut laddoos, a bite-size Indian confection made of ghee, sugar and nuts, with a chocolate coating inspired by buckeyes, the peanut butter and chocolate treat popular in Ohio. It was dreamed up by Hetal Vasavada, the blogger and author of the dessert cookbook "Milk & Cardamom," which combines the traditional Indian flavors she grew up with and the Western sweets she encountered as an American kid in New Jersey. The cardamom, ghee and jaggery provide both an interesting twist to the traditional flavor combination and a slightly grittier texture, which Ms. Vasavada likens to that of a Butterfinger candy bar.
Provided by Priya Krishna
Categories snack, candies, cookies and bars, dessert
Time 25m
Yield About 15 balls
Number Of Ingredients 7
Steps:
- In a medium skillet, toast the peanuts over medium heat, shaking the pan, until fragrant and slightly darkened, 3 to 4 minutes. Transfer the peanuts to a food processor and process until pulverized into a fine powder. Add the jaggery, ghee, cardamom and salt and process until the mixture reaches the texture of thick, chunky peanut butter, 1 to 2 minutes, scraping down the sides every so often. The mixture should easily form a ball if you squeeze it with your fist.
- Scrape the mixture into a medium bowl. Tightly pack a tablespoon (about 15 grams) with the peanut laddoo mixture. Remove from the measuring spoon and give the peanut laddoo mixture a squeeze with your fist, then gently roll the mixture into a ball. (If the mixture seems sticky, you can grease your hands with ghee.) If your mixture is too crumbly, return it to the rest of the peanut mixture in the medium bowl and mix in an additional tablespoon (about 15 grams) of ghee. Try rolling again, adding more ghee as needed to help the mixture come together, then form into about 15 balls. Transfer all of the laddoos to a plate and freeze for 1 hour.
- Add the chocolate and coconut oil to a microwavable bowl, and microwave in 15-second increments, stirring between each increment, until the chocolate is fully melted, 1 to 2 minutes. Alternatively, if you don't have a microwave, you can set up a bain-marie by bringing a small saucepan of water to a boil over high. Once it reaches a boil, lower the temperature to reduce it to a simmer and place a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate and coconut oil to the bowl and stir until melted, 2 to 3 minutes. Remove the melted chocolate from the heat.
- Line a baking sheet with parchment paper. Remove the laddoos from the freezer; if any have flattened, roll them again into round balls. Insert a toothpick into each peanut laddoo and dip it into the chocolate, leaving about ⅓ of the laddoo exposed on top. Transfer each ball onto the parchment-lined baking sheet and remove the toothpick. If it's stuck, use another toothpick to push the laddoo off the inserted toothpick.
- Transfer to the freezer until the chocolate is set, 10 to 20 minutes. Gently use your finger to smoothen the surface of the peanut laddoo to cover the toothpick holes. Serve chilled. Store in an airtight container in the refrigerator for up to 2 weeks.
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
PEANUT BUTTER BALLS
Depending on where you live, these chocolate and peanut-butter confections are known as either peanut butter balls or buckeyes. In the Midwest, they are known as buckeyes because they look like the nut of a buckeye tree, thanks to an exposed circle of peanut butter that's left after they're dipped in chocolate. Be sure to start with a good-quality peanut butter, and don't skimp on the salt. Those small touches carry a lot of impact.
Provided by Samantha Seneviratne
Categories candies, cookies and bars, dessert
Time 25m
Yield About 30 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
- Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
- A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
- Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 11 grams, TransFat 0 grams
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