Buckeyes

One of my friends discovered recently that she has Celiac disease-- or, she can't eat gluten. So when our group got together for Movie Night, I decided to make something gluten free for dessert. They're either called buckeyes or buckeye candy, depending on how you've heard it.

I discovered this recipe on the internet (link at the end of the post.) In short, they're peanut butter balls dipped in melted milk chocolate. Reese's, eat your heart out!

After a bit of research, I discovered that they're called buckeyes because they resemble the nuts that come from Buckeye trees. Google images proved it!

Everybody at work loved them. LOVED them. They're so simple to make, too. I'm giving them the "quick and easy" stamp because, even though they have to be chilled for an hour, the preparation is otherwise very...quick and easy.

The recipe directs you to use a toothpick to dip the PB ball halfway in the chocolate. This leaves a less-than-pleasing hole in the top though. My solution: After putting them in the fridge to chill, I simply smoothed over the tops with my finger!

Note: When chilled, I put most in a glass 9x13 pan. The rest went into a metal pan. Both pans went into the freezer, but when they were taken out, the balls in the metal pan had spread and flattened slightly. I suggest using a glass pan to help them retain their shape.

Buckeyes recipe

• 2 cups creamy peanut butter (NOT all-natural, according to the recipe)
• 1/2 stick (or 4 tbsp) butter, softened
• 3 3/4 cups powdered sugar
• 1 12-oz package of milk chocolate chips (recipe calls for semi-sweet, but I substituted and think they came out even better this way)
• 2 tablespoons vegetable shortening (to keep the chocolate smooth and creamy)

Preparation

• Beat peanut butter and regular butter in a bowl until creamy/smooth.
• Beat in the powdered sugar, a little at a time. This amount was perfect, so don't go short! Otherwise the balls will be too difficult (sticky) to roll.
• Roll into 1" balls. Place in a wax-paper lined 9x13 pan. Freeze for about one hour.
• Once the hour is up, melt together your chocolate and vegetable shortening, checking on/stirring until entirely melted.
• Prepare a cookie sheet (or two) with wax paper.
• Take 7-8 balls from the freezer at a time.
• Using a toothpick, dip each ball about 1/2-3/4 of the way into the chocolate.
• Shake off the excess chocolate, then run the bottom edge on the side of the bowl (this eliminates the chocolate blob that forms on the bottom of the ball otherwise.) Place on cookie sheet.
• Once all of the balls are dipped, put in the fridge to help them set.
• Before packing them up, use your finger to smooth the toothpick hole off of the top.

Be sure to keep these chilled if it all possible, even when they're being served. The coldness provides an extra crispness to the chocolate, and gives the peanut butter an extra somethin'-somethin'.

Recipe came from here: http://www.verybestbaking.com/recipes/detail.aspx?id=121354