Crunchy Buckeyes
- Level: Easy
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 92
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 13
- Total: 2 hr (includes freezing and chilling times)
- Active: 30 min
Ingredients
3/4 cup peanut butter, creamy or crunchy
3 tablespoons unsalted butter, at room temperature
2 pinches kosher salt
1 1/2 cups confectionersā sugar, sifted
1/2 teaspoon pure vanilla extract
1 1/4 cups crispy rice cereal, such as Rice Krispies
8 ounces semisweet chocolate, chopped
1 teaspoon coconut oil or vegetable shortening
Directions
- Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the confectionersā sugar and vanilla; beat on low until incorporated. Increase to medium high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula.
- Scoop 2-teaspoon mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
- Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30-second increments, stirring in between each, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
- Stick a toothpick into the top of a ball. Dip the ball into the chocolate mixture and coat most of the ball, leaving an uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls and chocolate mixture. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate is set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.