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Monday, October 8, 2012


Posted by Bryna Bear aka Gluten Free Baking Bear

     These Buckeyes are creamier and less sweet than most and very pleasing to the adult palate.  These are my idea of the perfect peanut butter cup!   A small area on top of the peanut butter balls are left exposed when dipped into the chocolate and they resemble the eyes of a male deer, thus the name Buckeye. 
     I found the recipe in a Southern Cookbook, but could not bring myself to put in the entire 5 ¾ cups of powdered (confectioner’s) sugar that the recipe called for.  I have been taking cake-decorating classes and I know that a pound of confectioner’s sugar is about 4 ½ cups and is very sweet.  More than a pound would be unbearably sweet for me, so I decided to experiment.  I weighed out half a pound of sugar and then added half of that to the recipe.  It still needed a bit more sweetness, so I added another 2 ounces.  This recipe has a total of 6 ounces of powdered sugar.  Six ounces measures out to about 1 ½ cups of powdered sugar minus one Tbs.
     These Buckeyes are not as perfectly round and take a bit more time to form and dip than the ones with the full amount of sugar; but they are delicious and well worth the extra effort.
     The peanut butter mixture is quite soft when using less sugar.  (The 5 ¾ cups of sugar makes them firm and easier to handle, but much dryer.) I scooped the mixture out onto a baking sheet with a small (about 1 Tbs.) scoop and smoothed the tops with my wet fingers. When the balls are warm they are soft and tend to flatten out.  I froze them until firm before dipping them into the chocolate. After dipping them in chocolate I froze them again.
     Once the chocolate is set they maintain their shape and can be kept at room temperature in an airtight container. If you do not use them all within a week, freeze them in a plastic bag or airtight container.  Just take the Buckeyes out of the freezer and thaw them to room temperature when you want to have some more.

                From glutenfreebakingbear.com

1/2 cup (1 stick)
Butter (unsalted) at room temperature.
1 jar (16 ounces)
Smooth Peanut Butter (unsalted and natural with nothing in it but roasted peanuts)
6 ounces (1 ½ cups minus 1 Tbs.)
Powdered Sugar
¼ tsp.
Sea Salt
12 ounces
Semi-sweet Chocolate Chips
1 Tbs.
Shortening (non-hydrogenated - such as Spectrum or Earth Balance)

     In a bowl combine the butter, peanut butter, sugar and salt until smooth and well blended.
Peanut butter mixture and a small scoop.

     Form into balls by scooping the mixture out onto a baking sheet lined with wax paper.  Smooth the top of the balls with wet fingers.
Peanut butter scooped out onto a baking sheet lined with wax paper.
     Freeze or refrigerate until firm. When the balls are firm continue with the recipe.
     In a saucepan melt the chocolate and shortening over low heat and blend until smooth.
     Using a toothpick pierce the middle of a peanut butter ball and dip it into the chocolate part way, being sure to leave the top of the peanut butter ball exposed.  Place the dipped ball into a baking sheet lined with wax paper.  Repeat until all the balls are dipped.  Freeze until the chocolate is set. 
Just dipped, the chocolate is soft.
      If the peanut butter balls become too soft to handle, refreeze them until firm and then continue to dip the firm balls into the chocolate mixture.  You may need to keep the peanut butter balls frozen and just take out a dozen at a time for dipping so that the balls do not get soft and difficult to handle.
     Store the Buckeyes at room temperature in an airtight container for up to a week.  For longer storage, put them in a plastic bag or airtight container and keep in the freezer.  Just thaw to room temperature before using.
     Makes about 40 Buckeyes.


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