Mini Batch of Buckeyes

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Mini Batch of Buckeyes

This mini batch recipe for Buckeyes only makes about 16 pieces.  Yes, I am experimenting with cutting down recipes again.  Buckeyes are an Ohio favorite.   They are balls of peanut butter candy dipped in chocolate with a spot left to make them look like nuts from our state tree, the Buckeye.   At least that is what they are supposed to look like… mine don’t always turn out looking so nice.    The recipe version I cut down is one that has a lower butter to peanut butter ratio (one stick to a full jar) so if you prefer your Buckeyes to have a higher butter content, adjust and tweak to your own tastes.   You can use crunchy or smooth peanut butter, substitute dipping chocolate or melt down candy bars instead of chocolate chips, and make the balls any size you want.  Okay, here’s the recipe.

MINI BATCH of BUCKEYES

1 tbsp. soft butter

1/4 c. peanut butter

1/3 c. confectionary sugar

1/3 c.  chocolate chips

Stir butter and peanut butter together.  Work in enough confectionary sugar to make a very stiff, yet smooth dough.  (I started with 1/4th cup and added a little more, so a third cup is an estimate.)   Roll into balls and chill for about an hour.   Melt chocolate chips.  (I used a small custard cup size bowl set into a pan of hot water to melt mine as I do not use a microwave.  There will be leftover chocolate as melting a little extra makes it easier to dip the last few.)   Dip each ball, rolling around to coat all but an “eye” spot, and set candy on waxed paper to harden.   I pop ’em back in the fridge as I like mine cold.

EDIT UPDATE:  

I woke up to a text this morning from Lady Jai: “they’re supposed to be buckeyes, not marbles” so if you make them the size of real buckeyes, you might only get six.  Mine are diet size.

If you are interested in making a full size batch, check out some of these other blogs…

Small PB&J Cheesecake

Invented a new recipe today to make a no-bake cheesecake in a mini springform pan. It’s plenty big enough for two people, even three or four if you cut smaller slices. Most recipes make way too much. Who needs a dessert to serve 8 or 12 or 16 people?

Here’s how I made it:

Crust:
1/4 cup graham cracker crumbs
1 teaspoon sugar
1 teaspoon melted butter
Mix together and press into bottom of 5 inch springform pan. Chill.

PB layer:
1/8 cup crunchy peanut butter
2 oz cream cheese
2 teaspoons confectioner’s sugar
1 cup cool whip lite
Smash cream cheese, sugar, and peanut butter together with fork until nice and creamy, then slowly beat in the whipped topping. Spread on top of crust. Chill while making the next layer.

J layer:
2 T. preserves
1 oz. cream cheese
1/2 cup cool whip lite
I used my sister’s homemade peach preserves (thank you Jai!) and beat it into the cream cheese with an electric mixer which broke the peaches up into tiny bits and made it all creamy. Add whipped topping. Spread on top of peanut butter layer and chill overnight.

I did not chill overnight before cutting a slice (topped with a peach slice pulled from preserves) so I hope it gets a bit firmer overnight. If not, then oh well… maybe use less whipped topping next time? Or maybe it would be good frozen? Actually, if the peanut butter layer was thicker, could just skip the jelly layer and serve it with a dab of perserves on top. That is part of the fun with experimental cooking in less quantity. You can play in the kitchen trying new things. This might be good with pineapple preserves or maybe blackberry. If you don’t like cool whip, maybe try it with whipping cream?

As for calories? Oh, don’t know and don’t care. I’m not dieting. One forth was very satisfying, no urge to binge out on it, so that’s cool, too. I might end up throwing half of it in the freezer. What’s nice about using that mini pan is that an inverted bowl makes a good cake keeper.

Thanks for reading!