Law librarian with interests in research, tech services, baking, books, and pop culture.
Tuesday, November 15, 2011
Club: BAKED: Buckeyes
Have you ever wondered how they get the texture of the peanut butter filling in a Reese's? It's somehow moist yet manages to be slightly crumbly? I always thought it was magic. I do believe the BAKED boys know the answer: graham cracker crumbs and confectioners' sugar. This is my introduction to the tasty Ohio treat known as the Buckeye.
The recipe made 60 treats (!!). I didn't want giant gobs of candy, so I made the balls smaller then suggested and next time I might even make the balls smaller. I tried to rush through the chocolate coating which is never a good idea. It took several tries before I managed the coating technique. I kept imaging Grandmas scattered across Ohio making these delicious treats. What method would they use to coat the peanut butter balls? I have no idea, but I found it easy to drop the entire ball into a shallow pan of melted chocolate, then gently rock the pan back and forth until just the right amount of peanut butter was exposed to make it look like a Buckeye. I used a chocolate fork to retrieve the chocolate covered candies.
I shared these treats at our friend's party. Everyone gobbled them up as they raved about the great flavor. Next time I might add a scant 1/4 teaspoon of salt to balance the sweetness. I briefly considered using crushed gingersnaps instead of graham crackers, but maybe next time. Thanks to Karen for for hosting this week's recipe. Be sure to check out Karen's post for the recipe and the baked creations by members of Club: BAKED.