Buckeyes

Chocolate and peanut butter always make an excellent pairing.  Over the years I have tried out different recipes for this chocolate and peanut butter combination and finally settled on this one.  It makes a nice firm peanut butter bonbon which holds up well when travelling or just transporting them across town.  They make a great finger food as you pop them right in your mouth.  Here's how to get started. 

Buckeyes

Makes about 7 dozen

·         2 (10 oz.) packages peanut butter chips

·         6 ounces cream cheese, softened (I usually use the lighter Neufchatel cheese)

·         14 ounce can sweetened condensed milk

·         1 cup peanuts, finely chopped

·         12 ounce package of Wilton® Candy Melts® - dark cocoa

In a heavy bottomed saucepan, melt peanut butter chips over low heat.

With electric mixer, beat cream cheese until fluffy.  Gradually add sweetened condensed milk as mixer continues beating.

Stir melted peanut butter chips into cream cheese mixture.  Add chopped peanuts.  Mix well. 

Chill for 2 to 3 hours. 

Roll dough into one-inch balls using the palms of your hands.  Follow package instructions to melt Candy Melts®.  Using a wooden toothpick, poke partway into the middle of the ball.  Dip the ball into the melted chocolate a little more than halfway up the sides of it.  Then gently release it onto wax paper.  You may need to gently push it off the toothpick with your fingers.  Leave buckeyes on wax paper until chocolate coating is firm.   

Peel them off of wax paper and store in a sealed plastic container.

The challenge then is to eat only one.