If there isn’t enough chocolate in a buckeye for your liking, then have a double dose with chocolate blended into the filling as well as on the exterior!
Normally I only made one new variety of buckeye candies per season. But with the blackout for Michigan State this weekend, at night, at home, I couldn’t not make a blackout version! I actually made these for the first time four years ago when I also made blackout whoopie pies for the blackout Penn State game. Thankfully it won’t be as cold as it was that evening. Not that I am going but Bob is – yes the Penn State fan is going to a game in which neither team is Penn State and I am not going. Let my bitterness sink in for a little longer.
But I can’t be too upset (even though he will be sitting in a suite on the 50 yard line) because I will be in Cleveland with some friends! Even though we met while in college at Ohio State, they probably won’t care about watching the game so I will have to have it on my phone. I love football but apparently I love my friends more – crazy I know. Maybe I can bribe them into watching a little bit with a handful of these to keep them satisfied case damn are they rich (as if buckeyes could get any richer).
Three years ago: RawSpiceBar Kit Giveaway
Four years ago: Chocolate Double Pumpkin Chip Cookies
Six years ago: Flourless Buckeye Blossom Cookies
Seven years ago: Linzer Cookies
Eight years ago: Taco Bowls
Makes approximately 8 dozen
1-1/2 cups creamy peanut butter
1 cup unsalted butter, room temperature
1/4 cup dark cocoa powder
1 tsp vanilla extract
4 cups sifted powdered sugar
12 oz. dark chocolate chocolate chips (or broken bar)
2 Tbsp shortening, optional
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, cocoa powder, and vanilla. Add powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
- Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
- Melt chocolate (and shortening if using) 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, chocolate side down. Repeat with remaining balls.
- Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.
Source: Adapted slightly from my Buckeye Candies.