Peanut Butter Balls (Buckeyes)

If you want to add more gluten free and fodmap friendly recipes to your recipe box, Peanut Butter Balls (Buckeyes) might be a recipe you should try. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 48. This dessert has 155 calories, 3g of protein, and 9g of fat per serving. Head to the store and pick up smooth peanut butter, kosher salt, vanillan extract, and a few other things to make it today. 1408 people have tried and liked this recipe. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes around 2 hours and 12 minutes. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. Try Peanut Butter Buckeyes, Peanut Butter Buckeyes, and No Bake Peanut Butter Buckeyes for similar recipes.

Servings: 48

Preparation duration: 12 minutes

Cooking duration: 120 minutes

 

Ingredients:

1 1/2 cups (390 g) smooth peanut butter (not "natural")

1/2 cup (115 g / 1 stick) unsalted butter, melted

1 teaspoon vanilla extract

3/4 teaspoon kosher salt

3 1/2 cups (400 g) powdered sugar

3 cups (525 g) semi-sweet chocolate chips

Equipment:

sieve

bowl

baking paper

baking pan

microwave

toothpicks

skewers

baking sheet

Cooking instruction summary:

Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms. Shape the filling into balls: Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms. Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone. Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip. Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth. Dip the peanut butter balls in the melted chocolate: Skewer one of the peanut butter balls with a toothpick and dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls. Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger. Store buckeyes in an airtight container in the refrigerator until ready to eat. Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

 

Step by step:

Make the peanut butter filling

1. Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

2. Shape the filling into balls: Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms.

3. Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.

4. Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip.

5. Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

6. Dip the peanut butter balls in the melted chocolate: Skewer one of the peanut butter balls with a toothpick and dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter.

7. Place back on the baking sheet and repeat with the remaining balls.

8. Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.

9. Store buckeyes in an airtight container in the refrigerator until ready to eat. Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.


Nutrition Information:

Quickview
155k Calories
2g Protein
8g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
155k
8%

Fat
8g
14%

  Saturated Fat
4g
26%

Carbohydrates
16g
6%

  Sugar
12g
14%

Cholesterol
5mg
2%

Sodium
81mg
4%

Caffeine
9mg
3%

Get Enough Of These
Protein
2g
6%

Manganese
0.27mg
13%

Copper
0.18mg
9%

Magnesium
33mg
8%

Vitamin B3
1mg
6%

Phosphorus
58mg
6%

Vitamin E
0.85mg
6%

Fiber
1g
5%

Iron
0.85mg
5%

Zinc
0.52mg
3%

Potassium
117mg
3%

Selenium
1µg
2%

Vitamin B1
0.03mg
2%

Vitamin B6
0.03mg
1%

Vitamin A
64IU
1%

Folate
4µg
1%

Vitamin B5
0.12mg
1%

Calcium
10mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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