Call them what you like. Anyone from Columbus, Ohio knows that a peanut butter ball dipped in chocolate is a buckeye. We also know they’re irresistible.
But then I made them myself years ago and realized how much butter or margarine and sugar it takes to make these tasty little peanut butter balls.
I’ve since come up with a recipe that tastes pretty darn close, if you ask me, and is a whole lot healthier. The only problem is that I made the mistake of not taking a picture of the buckeyes the last time I made them. Which meant I had to make them again, all for the good of the blog, of course. And then I ate them. A lot of them. Again.
Let’s just say that too much of a good thing is not a good thing.
BUCKEYES
Filling:
3/4 cup creamy peanut butter
1/2 cup rice krispies
2t honey
Mix together thoroughly and refrigerate for 20 minutes. Once they’re cold, form them into balls.
Chocolate:
1/2 cup chocolate chips
1T coconut oil
Melt ingredients together in a double boiler. Dip peanut butter balls into the chocolate, leaving one small side exposed. Let dry on wax paper in the fridge. Keep refrigerated, unless you eat them all right then and there.
And in case there’s extra chocolate, frozen bananas on a stick anyone?
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