I have always loved baking. Something about creating a dish, savory or sweet, that brings together families, friends and strangers is incredibly satisfying, not to mention rewarding. I think I can say for certain, that no one hates a baked good and Halloween, in my opinion, is that time of year when we start the baking season! Treats of all kinds are consumed and given out freely on October 31st and I am always game to partake in the baking and consuming of an ungodly amount of sugar and chocolate (and in my kitchen it’s always paired with peanut butter). Many of my tried and true recipes call for coffee, and having a Keurig® brewer has changed the ease in which I can incorporate it. No more “save that leftover coffee in the pot for me!” shouts from the shower down to my cohorts in the kitchen. I can easily and breezily brew whatever amount of coffee, hot cocoa, or tea that my recipe calls for. In the spirit of Halloween and using my brewer,
In a two-part series, I’ve put together some of my staple recipes that are dressed up in their spookiest costumes.
Today's scarily tasty treat is my twist on the fan favorite Buckeye balls, irresistible peanut butter balls dipped in chocolate, only now they are creepy (but still irresistible) Buck Eyeballs.
9 oz (1 cup) Peanut butter
4 oz (8 tbsp) Butter, unsalted, soft
1 tsp Vanilla extract
12 oz (3 cups) Confectioners’ sugar, sifted (see Keys to Success)
1 lb (1 1/2 cups) Dark chocolate, melted, tempered
1 package candy eyes
- Line two sheet pans with parchment paper.
- Cream together the peanut butter, butter, and vanilla extract in a mixer fitted with a paddle attachment on medium speed.
- Add the confectioners’ sugar slowly until the mixture forms a workable dough. Add up to 1/2 cup more sugar if necessary.
- Remove the mixture from the machine. Scoop out balls of the buckeye mixture.
- Chill the formed buckeyes for approximately 20 minutes.
- Impale each buckeye lightly with a toothpick to use as a handle for dipping in chocolate. Holding a buckeye by the toothpick, dip it in the tempered chocolate, leaving a 1/2-inch circle of the center uncoated on top. Place on a prepared sheet pan. Remove the toothpick and set the candy eyes on top. Allow the chocolate to set completely.
- Store at room temp, tightly sealed
Keys To Success: The consistency of the peanut butter center is the key to making buckeyes. Add confectioners’ sugar until the mixture will roll up between your hands to a uniform ball that holds its shape and does not crumble or feel too sticky in your hands. This will make it much easier to dip into the chocolate!
Stay tuned next week for another "Spooky Treats" Edition - don't BAT an eye because some more BOO-tastic chocolatey goodies are coming your way!