If you thought buckeyes were decadent already, then you might want to sit down while I tell you about these buckeyes made with bacon!
No it is not Saturday, but today is the kick off of this year’s Peanut Butter and Chocolate Saturday (#PBChocSat) because today is the first Buckeye Football game of the season! They decided to add Thursday games into the mix which I am non too pleased about. Working on the Ohio State campus is great and all but I really don’t want to deal with game day traffic on my way home from work. Thankfully this game is away so I am spared this time. But I digress, let’s get back to the early celebration of peanut butter and chocolate.
Obviously no Ohio State Buckeye fan can be without some homemade buckeye candies. I even made a healthier version if you find them to be too sinful, but today I am going to the complete opposite spectrum with buckeyes made with BACON. And I didn’t sprinkle bacon on top of them, oh no, I straight up mixed bacon grease right into the peanut butter mixture in place of some of the butter. After all, today is not only the first game of the season but also International Bacon Day so I must do it justice!
EDIT: After publishing this I realized that my food calendar has lead me astray and International Bacon Day is actually this Saturday. Whatever, let’s celebrate bacon every day!
One year ago: Bourbon, Bacon, and Maple Mini Cheesecakes
Two years ago: No-Bake Chocolate Hazelnut Pie
Four years ago: Marble Malt Cake with Peanut Butter Malt Frosting
Six years ago: Stone Fruit Hand Pies
Makes approximately 5 dozen
6 slices bacon, cooked and 1/2 cup reserved grease, room temperature
1-1/2 cups creamy peanut butter
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp vanilla extract
4 cups sifted powdered sugar
12 oz. semisweet or dark chocolate, chopped
2 Tbsp shortening
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove to let drain on a paper-towel lined plate and reserve 1/2 cup of the bacon grease. Crumble the bacon once cooled.
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, bacon grease, and vanilla. Add powdered sugar a half cup at a time to reach desired consistency, then use hands to form a smooth stiff dough. Refrigerate for a couple minutes if necessary.
- Shape into balls using approximately 2 teaspoons of dough for each ball (about 3/4-inch diameter). Dust hands with more powdered sugar if needed to prevent dough from sticking. Place on prepared pan, insert a wooden toothpick, and place in the refrigerator for at least 30 minutes.
- Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, sprinkle with crumbled bacon if desired, and repeat with remaining balls.
- Refrigerate for 30 minutes to set. Carefully remove toothpicks and serve or store in refrigerator. Remove 30 minutes prior to serving.
Source: Adapted from my Healthier Buckeyes (yes I made a healthier version and then a super-not version).