peanut butter buckeyes

December 29, 2011
Here's a little confession I feel compelled to admit...

I woke up this morning, sipped coffee, ate breakfast, then napped on the couch while watching Full House.  Who wakes up in the morning just to eat and then take a nap?   This girl right here.  I'm not proud of myself, but that sort of indulgence was pretty amazing.   

Also?  For the life of me, I can't come up with a new year's resolution.  Any ideas? 

But let's get back to amazing indulgences.  These peanut butter buckeyes are at the top of my easy-to-make dessert list and not coincidentally are the one dessert I make most often.  I could go on for days and days about my love of chocolate and peanut butter, but I know that's completely unoriginal.  True, but... it's been said.  That doesn't mean that I won't bombard you regularly with this winning combo.  PB+C 'till death do us part, y'all.  Nothing will ever break this love.

Peanut Butter Buckeyes
(Slightly adapted from my previous recipe found here)
2 sticks of butter
1 1/2 cups peanut butter (you'll want to use a smooth, regular version like Skippy or Jiff)
5 1/2 cups powdered sugar
1/4 tsp sea salt, more for sprinkling
1 tsp vanilla
4 cups chopped chocolate (I use high quality semi-sweet chocolate)
chopped peanuts for garnish
  1. Melt butter over medium heat in a pan and simmer until butter becomes a light brown color. Remove from stove and pour into a large mixing bowl with peanut butter, powdered sugar, vanilla, and salt. 
  2. Whip together until a smooth dough forms. Form into 1/2 - 3/4 inch balls. Place peanut balls on a baking sheet covered with parchment paper. Sprinkle with sea salt. Freeze until firm. 
  3. Meanwhile, melt your chocolate using a double boiler (making sure that the boiling water is not touching the bottom of the bowl). 
  4. Dip in the melted chocolate then in the chopped peanuts and place back on the cookie sheet.