Buckeyes

I heard about this confection from a friend over fifteen years ago. But it took me until today to actually make them. Jake was headed over to that friend's house for a guys' gathering and was volun-told to bring dessert. So, I gave them a shot and sent over a platter with buckeyes, einkorn shortbread, and espresso brownies.

Part way through the evening, Kevin texted me a thank you and a photo of a half-empty platter. I asked him if they were as good as he remembered. "Perfection," he responded. Sweet! If I knew how much these would be adored, I would have tried them sooner. Now they will definitely be part of my holiday sweets rotation. And they are so easy. I started with a couple of different recipes and simplified the process.

Ingredients

makes approximately 14

• 1 cup smooth peanut butter

• 5 Tablespoons salted butter, room temperature

• 2 cups organic powdered sugar

• 3 cups semisweet chocolate

• Also needed: baking sheet, parchment paper, scoop, bain-marie, toothpicks

Procedure

In a medium mixing bowl, beat the peanut butter and butter until it's lightened and fluffy. Add in the powdered sugar in 1/2 cup increments. Beat until well-combined. Press the mixture into a cohesive ball.

Use a scoop for consistent portioning. Roll the balls smooth and place them on a parchment paper-lined baking sheet. Place the sheet in the freezer for 15 minutes while you melt the chocolate.

Place 2 cups semisweet chocolate in the top of a bain-marie. Heat until the chips are melted and smooth. Add in the remaining cup of semisweet chocolate and stir until smooth. Remove the sheet from the freezer.

Use toothpicks to dip the peanut butter balls into the melted chocolate. Leave some of the peanut butter exposed for that signature buckeye look. Chill to allow the chocolate to set. To remove the holes from the toothpick, run a butter knife over the top or just pinch the hole closed.