BAKEHOUSE BUCKEYE BITES
As a Columbus, Ohio-based brand, we had to put our spin on the classic dark chocolate covered Buckeye. Our recipe combines peanut butter & Macadamia Chunk Soft Granola for a textured yet creamy filling with hints of Madagascar vanilla & homemade brown sugar.
- Prep Time30 min
- Total Time30 min
- Yield20 bites
- 3/4 cup The Toasted Oat Macadamia Chunk Soft Granola
- 1 cup creamy peanut butter
- 1/4 cup coconut oil
- 3/4 tsp. pure vanilla extract
- 2 cups powdered sugar
- 6 oz. dark chocolate melting wafers
In a medium bowl, mix together coconut oil & peanut butter. Add Macadamia Chunk Soft Granola & vanilla. Mix with a fork.
Gradually add powdered sugar & combine. Add more powdered sugar tablespoon by tablespoon until the mixture isn’t sticky. Natural peanut butters will need more powdered sugar.
Scoop mixture into small balls & roll with the palms of your hand until smooth & round. Place balls on a baking sheet lined with wax paper & place in freezer for 15-20 minutes.
While peanut butter balls are chilling, prepare the chocolate according to package instructions. Pour melted chocolate into a small dish, deep enough to dip the balls.
Remove peanut butter balls from freezer & spear the top of each peanut butter ball with a toothpick. Holding the toothpick, dip each buckeye ball into the melted chocolate.
Return balls to cookie sheet & remove toothpicks. Use your fingertips to smooth over the toothpick mark. Allow chocolate to harden & keep stored in refrigerator.