Is it acceptable to give a philanthropy award to food? Because these make the world a better place. Corny, I know, but so true. My husband recently told me he was craving Reeses Peanut Butter Cups, but they have partially hydrogenated oil and other unwanted things in there, and I remembered seeing some peanut butter balls called “buckeyes” on someone else’s blog a long, long time ago. The time had come to give them a try, and MAN they are darned delicious little peanut butter balls dipped in chocolate. But they are even BETTER when rolled in milk chocolate toffee bits. *drool* Here’s how to make them:
1.5 cups natural peanut butter (no hydrogenated oil)
12 oz (3 cups) powdered sugar
1/2 tsp vanilla
1/2 cup butter, softened
1 cup milk chocolate toffee bits (I used Heath’s)
OR 1 cup semisweet chocolate chips, for dipping
In a large bowl, mix together the peanut butter, powdered sugar, vanilla, and butter. The dough will look very dry, like this:
Use a disher to portion out the dough and roll into 1 inch balls:
If coating the peanut butter balls in toffee, roll the balls in the toffee bits, then set them on a wax paper lined cookie sheet that can be popped into the fridge:
Refrigerate or freeze them for 30 minutes so they can harden up and hold their shape until serving.
If you are dipping them in chocolate, first roll them into balls, then freeze for 30 minutes. Melt the chocolate chips in a double boiler, dip the balls into the chocolate, and place them on wax paper. Pop into the fridge so the chocolate can harden.
Makes 4 dozen peanut butter balls.
Recipe adapted from Buckeyes at All Recipes.