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    Buckeye Brownie Bites

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    These Buckeye Brownie Bites are a delicious mashup of two classic desserts – brownies and peanut butter buckeyes! They’ll add a festive touch to your Christmas celebrations.

    As we move through this holiday season, I can’t help but get excited about sharing my baking with family on Christmas Day (I’m hosting!). One recipe that’s been a surprise standout in my current repertoire is Buckeye Brownie Bites. How do I love them? Let me count the ways!
    First, they combine two wonderful desserts – brownies and buckeyes – into one perfect bite. Second, they’re a true crowd-pleaser. Everyone loves the soft, chewy brownie and creamy peanut butter middle. Third, one recipe makes 32 brownie bites. That’s a bunch! Which means there’s plenty to share. Last (but certainly not least) they are excellent for holiday gifting. If you’re looking for something to bring to a Christmas party, then this could be your go-to.

    Make the Brownie Batter.
    Begin with 1/2 cup (1 stick) of unsalted butter and 1/2 cup of semisweet chocolate chips. Place them in a large microwave-safe bowl an heat on high for 1 minute. Stir until well combined and let cool slightly.

    Next, add some vanilla extract, brown sugar, and eggs. Beat together with an electric mixer. I used a hand mixer. Which is perfect for a small job like this.

    Add the flour and baking powder, and mix until just combined.

    You’ll need a mini cupcake pan. I use and recommend this one that bakes two dozen at once! Use a cookie scoop to fill the cups about 3/4 full. If you don’t have a cookie scoop, use a tablespoon instead.

    Bake the brownie cups for about 15 minutes. While they are still warm, use the back of a teaspoon measure to create divots in the tops. The mini buckeyes will rest in those concave areas. While the brownies cool, make the buckeyes.

    Make the Buckeyes.
    Combine peanut butter, powdered sugar, and a little butter in a mixing bowl. Again, I used and hand mixer because it’s a small job. Beat together until smooth and creamy. The dough shouldn’t be very sticky. If it is sticky, then refrigerate it for 10 minutes.

    Honestly, I wondered how tedious this would be when I first started. But the work went quickly! Roll the peanut butter mixture into teaspoon-sized balls. The mixture should yield about 32 peanut butter balls. Chill them in the refrigerator or freezer for 10 minutes so they’re nice and firm.

    Next, whip up a small bowl of ganache with heavy cream and semisweet chips. I do this in the microwave because it’s really fast. Skewer each peanut butter ball with a toothpick and dip about 3/4 of the ball in the ganache.

    Use the toothpick to transfer the buckeye to the cooled brownie cups.

    Add some festive, Christmassy nonpareils before the chocolate ganache sets. You can remove the toothpicks, but I left them in. If you have some extra time and red ribbon, you can tie little ribbon flags on each toothpick.

    This is such a fun dessert mashup of classic buckeyes and brownies. Such big flavors for a miniature dessert!

    The duo of rich, cakey brownie with the creamy texture of peanut butter buckeyes is an experience you won’t want to miss. Whether you’re creating a thoughtful homemade gift basket or looking for something to bring for Christmas dessert, these little treats will make the holiday season even more special.
    Related recipe: Toasted Sesame Peanut Butter Balls

    Buckeye Brownie Bites

    Heather Baird

    These miniature treats are ideal for any occasion, from holiday gatherings to everyday sweet cravings. The combination of rich, cakey brownie and creamy peanut butter is a real crowd-pleaser. This makes them perfect for holiday gifting, parties, and other festive occasions.

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    Prep Time 35 minutes minsCook Time 15 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 50 minutes mins

    Course DessertCuisine American

    Servings 32

    Ingredients US CustomaryMetric Brownie bites1/2 cup semisweet chocolate chips1/2 cup unsalted butter1 teaspoon vanilla extract1/4 cup light brown sugar2 large eggs1/2 cup all-purpose flour1/4 teaspoon baking powderBuckeyes1/2 cup creamy peanut butter1/2 cup powdered sugar2 tablespoons butter at room temperature1/2 teaspoon vanilla extractChocolate ganache and decors1/2 cup semisweet chocolate chips1/4 cup heavy cream2 tablespoons nonpareils in holiday colors
    Instructions Brownie bitesPreheat the oven to 350°F. Line a mini cupcake pan with the miniature paper liners.In a microwave-safe bowl, combine 1/2 cup of semisweet chocolate chips with 1/2 cup butter. Place in the microwave and heat on high for 1 minute. Remove the bowl from the microwave and stir until the chocolate and butter are completely melted and combined. Add the vanilla extract, brown sugar, and the eggs. Beat with an electric hand mixer until thoroughly combined.Add in the flour and baking powder. Mix until well combined. Spoon the batter into the mini cupcake liners about 3/4 full. Bake for 13-15 minutes. Transfer the brownies to a wire rack to cool completely.BuckeyesUsing an electric hand mixer, blend together the ingredients for the peanut butter balls in a large bowl. Beat until smooth. Scoop the mixture by the level teaspoons and roll into about 32 small balls. Place the balls on a baking sheet and refrigerate 10 minutes.Chocolate ganacheIn a small microwave-safe glass bowl, combine the chocolate chips and heavy cream. Heat at 100% power in the microwave for 1 minute. Allow the mixture to stand for 1 minute, then whisk together until a thick shiny ganache forms. Let cool slightly.AssembleSkewer each chilled peanut butter ball with a toothpick and dip each 3/4 into the chocolate ganache. Transfer each dipped buckeye to a brownie bite. (Remove the toothpick or keep them in – it’s up to you!) Sprinkle with the nonpareils while the chocolate is still tacky. Allow brownie bites to set at room temperature, about 30 minutes, or speed setting by refrigerating them for 10-15 minutes.
    NotesThe peanut butter mixture for the buckeyes should be soft, yet unsticky. If your mixture is too soft, add more powdered sugar. If it seems dry or crumbles, add a little more peanut butter.
    You will have a little leftover chocolate ganache. Refrigerate the leftovers and then scoop the mixture into truffles. Roll them in unsweet cocoa powder and enjoy for a cook’s treat.

    Keyword brownies, buckeye brownie bites, buckeyes, christmas candy, creamy peanut butter, peanut butter balls, powdered sugar, rainbow nonpareils, unsweet cocoa powder

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Easy Slow Cooker Peanut Clusters

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      These Easy Slow Cooker Peanut Clusters are deliciously salty-sweet and packed with peanuts. This recipe makes more than 6 dozen, so there’s plenty to share for the holidays.
      Easy Slow Cooker Peanut Clusters
      This post was originally published 10/30/2009.
      This recipe is our family favorite that I’ve been making for more than a decade. I first posted it here in October 2009, just one month into my first year of blogging. It comes from our family friend, Ms. Bobbie Ivey. She was a special lady who was well known for her confections in our home town. She would sell them during Easter, Thanksgiving, and Christmas holidays.
      These peanut clusters were one of her most popular sweets. They appeal to all ages. In fact, my mom just made batch this week for the children’s program at her church. They are old-fashioned and hearty – so simple to whip up for a big gathering, and one batch makes 150 small clusters, or 75 large.

      Candy-coated.
      Confectioners’ coating goes by many names: almond bark, candy coating, or you may recognize name brands like Candiquik. You can usually find it in 24 oz. blocks at the grocery store in the baking aisle next to the chocolate chips. You’ll need two packages of chocolate, and two of vanilla.

      Break up the blocks of candy and place them in a large slow cooker. Turn the crockpot to low and cover with the lid. Stir occasionally until the candy is completely melted and smooth.
      You may be asking – why not use real chocolate bars? I asked this same question before I made my first batch so long ago. So, I tried a batch with semisweet chocolate and the end result was just too rich and very expensive. The cocoa powder in the chocolate candy coating is just enough flavor without being aggressive. And the vanilla coating adds a creaminess. The creamy flavor is a big part of what draws you in, contrasting the salty peanuts.

      The peanuts.
      When the candy is melted add the peanuts. You’ll need two 16 oz. containers of roasted, salted peanuts, and two roasted, unsalted. Now, sometimes I’ll just use what I have on hand. Which may be 3/4 salted peanuts and 1/4 unsalted. Or any ratio thereof. Do try to use at least 1/4 unsalted peanuts give these clusters balanced flavor. Some brands of roasted peanuts are very salty, indeed.

      Stir until all the peanuts are coated and turn the slow cooker to WARM. Setting the temp to warm ensures the candy stays melted while you dip.
      You’ll notice when you stir everything together, that the candy coating is more like a dressing for the peanuts. It’s just enough melted candy to hold all those peanuts together.

      Cover a large work surface with parchment paper (or waxed paper) and – get to dippin! These days I use a cookie scoop to make uniform clusters. Two dips with this scoop make one large cluster. A standard trigger ice cream scoop makes them a little too large, unless you’re aiming for jumbo clusters.

      Candy coating sets up more quickly than chocolate at room temperature (about 70F). When the clusters lose their shine and become matte, peel them off the paper and store airtight. If storing them in Tupperware, separate layers with waxed paper.
      I always love revisiting this recipe. It’s easy and inexpensive considering the high yield, and everybody loves them. I hope you will too.
      (Check out another of our friend Bobbie’s recipes here: Strawberry Delight)

      Easy Slow Cooker Peanut Clusters

      Heather Baird

      This high yield recipe is quick and easy, perfect when you need a crowd-pleasing candy – it’s thrifty too! We always have a batch on the dessert buffet next to the fudge and bourbon balls at Christmastime. Two or four large clusters, packaged in cellophane and tied with festive ribbon makes a lovely homespun gift.

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      Prep Time 30 minsCook Time 35 mins1 hour setting time 1 hrTotal Time 2 hrs 5 mins

      Course DessertCuisine American

      Servings 75

      Equipmentslow cooker largeparchment papercookie scoop optional
      Ingredients US CustomaryMetric 24 oz. package chocolate candy coating (chocolate almond bark)24 oz. package vanilla candy coating (white almond bark)32 oz. dry roasted salted peanuts two 16 oz. containers32 oz. dry roasted unsalted peanuts two 16 oz. containers
      Instructions Place both chocolate and vanilla candy coating in a large slow cooker and turn to low setting. Cover with the lid.Stir occasionally to encourage even melting of the candies. Stir mixture until both candies are combined with no white streaks of candy remaining.Pour peanuts over the mixture and stir until peanuts are coated. Turn slow cooker to WARM setting.Drop by spoonfuls onto parchment or wax paper. Scoop heaping tablespoons for 150 small clusters, or two heaping tablespoons for 75 large. Allow to set completely, approximately 1 hour.Store candies air-tight in Tupperware between sheets of waxed paper, or package in cellophane bags with twist ties or ribbon for gifting.Candy will keep well airtight for up to 2 weeks, or longer if refrigerated.
      NotesUse a cookie scoop (4 teaspoon capacity) and scoop two level scoops for the perfect size large cluster. 
      I think these clusters are perfect as-is, but if you’d like to boost the chocolate flavor, add 1 cup of semisweet chips to the melted candy coating. Mix until melted, then pour in peanuts. This will help temper the semisweet chocolate, and avoid any clouding (fat bloom).
      You could make these with real chocolate bars; however, the end result will be very rich, and you’d need 21 bars (4 oz. each) for the required 84 oz. Very expensive these days.

      Keyword candiquik, candy coating, christmas candy, confectioners’ coating, dry roasted salted peanuts, millionaire candy, old fashioned peanut clusters, roasted unsalted peanuts, slow cooker peanut clusters

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Butterfinger Truffles

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      Crunchy, peanut-buttery Butterfinger Truffles are easy to whip up and they make a wonderful edible gift. Just four ingredients!

      Here’s something sweet and delicious for your candy tin! These candy bar-inspired truffles come together in a hurry with only four ingredients for you grocery list. Soft silky chocolate ganache holds crunchy chunks of candy bars inside. The outside is covered in more Butterfinger candy bars that have been ground fine for a tasty truffle coating.

      Use good quality chocolate for the truffle mixture. Baker’s bars are a good choice. Semisweet chocolate is my to-to for truffles. But milk chocolate could also be used for a milder truffle, and to match the candy bar’s milk chocolate coating.

      Use the magic truffle ratio of 2:1, chopped chocolate to hot cream. Whisk it up and then add 3 whole chopped up Butterfinger candy bars. Fold all that peanut-buttery goodness into the ganache mixture and chill to set.

      Roll ’em up!
      Scoop and roll the set ganache by the level 1 tablespoons. Then roll the truffles in finely ground Butterfinger bars. The crumbs stick to the truffles well and it gives the candy a uniform appearance.

      These are potent little bites, so one batch will go a long way if you’re gifting them. Package up 4-6 in a little box or bag for a cute gift.

      A festive paper cup makes a good container to slip a bag of truffles into. That way they don’t get crushed during transport. I love these bright red metallic striped cups. You can find them for purchase right here.

      Candy making is such an enjoyable holiday tradition, and these are so easy to throw together. It could easily be a fun project for the whole family.

      Butterfinger Truffles

      Heather Baird

      What’s better than a Butterfinger candy bar? A Butterfinger truffle! These are highly giftable and so tasty. Semisweet chocolate is lovely in this recipe, but milk chocolate can be used to match the flavor of the candy bar’s coating.These keep for 7 days in the refrigerator. See recipe notes for more tips.

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      Prep Time 25 minsCook Time 1 min2 hours chill time 2 hrsTotal Time 2 hrs 26 mins

      Course DessertCuisine American

      Servings 24 truffles

      Ingredients US CustomaryMetric 5 full-size Butterfinger candy bars 1.9 oz. each8 oz. semisweet chocolate fine chopped1/2 cup heavy cream1/2 teaspoon butter and nut extract optional
      Instructions Break two candy bars in the bowl of a food processor. Pulse to fine crumbs. Place in a shallow bowl and set aside.Chop remaining candy bars into pieces with a chef’s knife.Place the semisweet chocolate in a heat-proof bowl. In a glass measuring cup with a pour spout, heat the heavy cream in the microwave for 1 minute, or until steaming but not boiling. Alternatively you can do this on the stove top in a sauce pan.Pour the hot cream over the chocolate and let stand 1 minute. Add the butter and nut flavor if using. Whisk slowly until a shiny ganache is formed, this should take about 3 minutes to fully incorporate. Stir in the chopped candy bars. Cover and refrigerate until set, about 2 hours or until the ganache is firm and scoopable.Scoop the truffle mixture into level 1 tablespoon balls. Roll quickly between palms to make smooth, evenly shaped truffles. Quickly roll in candy bar crumbs.Store truffles in the refrigerator for up to 7 days.Let the truffles stand at room temperature before serving, as the flavors are more developed.
      NotesWhat to expect: Silky chocolate ganache holds chunks of Butterfinger candy bar inside with a fine crumbly coating of Butterfinger bars on the outside. Each truffle is a rich bite, and one batch could be divided into many gifts.
      If you have leftover Butterfinger crumbs for rolling, save them. Over time in the fridge the coating on the truffles gets a little sticky. Re-roll the truffles in more crumbs just before serving. (Although they may not last long enough to get sticky!)
      Butter and nut flavor is a southern pantry staple that many home bakers use in cakes and banana pudding. It is optional in this recipe but it adds to the buttery flavor of the candy bars. Butter pecan flavoring can also be used. You can find both of these for purchase online.

      Keyword butterfinger candy bars, heavy cream, semisweet chocolate

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Toasted Sesame Peanut Butter Balls

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      Toasted sesame seeds and ancho chile powder give this classic holiday candy a new twist. Tradition dictates that I make some kind of peanut butter and chocolate confection each year for Christmas. Sometimes it's Easy Chocolate Peanut Butter Swirl Fudge, other times it's Buckeyes. This year I came across a new recipe that intrigued me with its simple ingredients and complex flavors. It incorporates benne seeds – a southern strain of sesame seeds – and ancho chile powder into a well-known classic candy.The benne seed is an heirloom variety derived from the same plant as modern-day sesame seeds. They are scarce, but can be procured at specialty markets. Since sesame seeds are their relative and more widely available (although flavor-wise, benne is more nuanced) I decided to use them in this recipe. It gave this candy a whole new personality!Continued, click to read more… LEGGI TUTTO