Blackout Buckeyes (Double Dark Chocolate Peanut Butter)

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

BLACKOUT BUCKEYES

Makes approximately 8 dozen

Ingredients:

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

Directions:

1. Line two baking sheets with waxed paper; set aside.
2. 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.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. 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.
5. 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.
6. 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.