I love the idea of buckeyes, but they're often just too sweet for me. I created this recipe so I could enjoy healthier buckeyes.
My friend's mother makes buckeyes every year as part of her Christmas cookie baking. I love the combination of peanut butter and chocolate—so I love the idea of buckeyes—but for me buckeyes are just too sweet.
What Is a Buckeye?
A traditional buckeye is a peanut butter truffle where the texture is achieved through copious amounts of confectioner's sugar. Then it is dipped in milk chocolate until only the very top of the truffle is visible to resemble a buckeye nut.
How to Make a Healthier Buckeye
I can barely choke down the sugar bomb that is the traditional buckeye. So I decided to take matters into my own hands.
This healthier buckeye is significantly less sweet and has a satisfying texture. Saltines add salty structure and extra crushed peanuts add crunch. The reduced sugar is complemented by both the salt from the crackers and by the darker and more intense chocolate. Together you create a more satiating dessert designed for people with slightly smaller sweet tooths.
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If you like more chocolate, completely submerge the truffles before refrigerating. If you like less, like I do, only dip them halfway. You can also leave the toothpicks inserted for easy grab-and-go desserts at the buffet table.
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
1 hour 10 min
For the peanut butter truffle:
- 1 1/2 cups peanut butter
- 1 cup butter, room temperature
- 4 to 4 1/2 cups confectioner's sugar, divided
- 1 cup Saltines, crushed
- 1/2 to 1 cup peanuts, crushed and divided
- 1/2 teaspoon vanilla extract
For the chocolate coating:
- 8 ounces unsweetened baker's chocolate
- 1/2 cup semi-sweet chocolate chips
- In a medium bowl, mix the peanut butter, butter, and vanilla extract well.
- Add the Saltines, 2 cups confectioner's sugar, and half of the peanuts. Mix well and taste. From here, alternate adding the sugar and peanuts until you've achieved the sweetness you desire. The end texture should be malleable enough to roll into a dough without being sticky.
- Form the dough into balls. This batch makes approximately 20 truffles, but feel free to make them larger or smaller to suit your taste. Refrigerate the truffles on a waxed or foil-lined tray for 30 minutes. You can also insert toothpicks now for faster dipping later.
- Once the truffles are cool and easy to work with, melt the chocolate in a double boiler. You can also melt the chocolate in a bowl in the microwave for 10 second intervals, stirring in between until the chocolate is melted and smooth.
- If not already done so, insert a toothpick in the center of the truffle. Use it as a handle to gently dip the truffle in melted chocolate. The amount of chocolate is entirely up to you, but I prefer mine only half dipped. If the chocolate starts to seize, place it back onto the boiler or in the microwave until it melts again.
- Place the dipped truffled back on the waxed tray and refrigerate for 1 hour or until the chocolate is hard.
- The buckeyes will keep for up to 1 week in the refrigerator. When serving, I prefer to keep the toothpicks in the top for easy eating and to keep things clean. Enjoy!
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