Thursday, June 16, 2011


Another amazing recipe from my "Baked" baking books! Yay : D Sometimes I just want to eat every page of their books...

Buckeyes- I can't believe they even went so far as to cover the ordinary buckeye! And they've revamped it in the most perfect way possible. Every buckeye recipe I have ever come across consists of peanut butter, butter and a LOAD of confectionary sugar. Way too much! This recipe proves that is just isn't necessary. They also add to the texture of the dessert by adding cream cheese and graham cracker crumbs. They are definitely more akin to the peanut butter cup we all know and love than the other recipe floating around out there.

I used to make buckeyes for my good friend on occasion. I'll have to introduce her to these! She'll love 'em!!

For step by step photos click this link.

adapted from "Baked: Explorations" by Matt Lewis & Renato Poliafito
Print Recipe

1/4 cup cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (about 14 graham crackers)
3 cups confectioners' sugar
10 Tb (1 1/4 stick) unsalted butter, melted & cooled
12 oz good quality dark chocolate (60-72%), coarsely chopped

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10 seconds. Add the confectioners' sugar and butter. Beat at low speed for 20 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides and bottom of the bowl and beat again. The mixture will feel slightly dry. Set the peanut butter filling aside while you melt the chocolate. 

In the top of a double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to tepid, while you shape the peanut butter centers.

Line a sheet pan with parchment paper. Scoop out slightly more than 1 tablespoon's worth of filling and use your hands to form it into a ball (for uniform balls, use a medium-size melon baller or a very small ice cream scoop with a release mechanism). Place the ball on the prepared sheet pan and repeat the process until all the filling has been shaped. The balls can sit fairly close together on the sheet, just make sure they are not touching.

One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around from side to side to cover almost the entire peanut butter center, leaving a small part uncovered (if you want to be untraditional, cover the whole ball with chocolate). Manipulate the balls so that the dripping chocolate covers the holes made by the fork. Let the excess chocolate drip back into the bowl and return each chocolate-covered buckeye to the pan. Refrigerate the entire sheet pan for about 30 minutes to set the chocolate before serving. 

Buckeyes will keep well for at least 3 days in the refrigerator, tightly covered.

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