BUCKEYE DELIGHTS
Everybody should try & make Santa a good cookie for Christmas. Here th cookie for the 8th day of Christmas. Santa will love it.
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. First heat the oven to 350F. Then line a 36 mini muffin cups with mini foil candy cups about 1 1/4 inch. Then in large bowl stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Then bake 8 to 9 minutes or until puffy and set. Then cool completely for about 30 minutes. Remove from pan.
- 2. Next in a small bowl mix filling ingredients until well blended. Then press about 1 teaspoon mixture on top of each cooled cookie. Then in a 1 quart saucepan heat whipping cream just to boiling over low heat & stir occasionally. Then remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate for about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
- 3. Then place the remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag & seal bag. Microwave on High 30 to 60 seconds or until softened & knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
BUCKEYES I
This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.
Provided by Tammy Winters
Categories Desserts Cookies No-Bake Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
- Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
- Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
- Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g
BUCKEYE PIE
It's unbeatable: The Buckeye's combination of salty-sweet peanut butter and rich chocolate is so good, we couldn't stop ourselves from making it into a pie. With a crust made of Betty Crocker™ double chocolate chunk cookies and a creamy peanut butter filling, it delivers on all the classic flavor, and it even has the looks to match. The chocolate ganache topping is a perfectly appropriate nod to the chocolate-dipped look of the candy. Surprise the chocolate-peanut butter lovers in your life with this new take on an old favorite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
- In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
- In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
- Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.
Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g, TransFat 1 g
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
BUCKEYE DELIGHTS (COOKIE MIX)
Source: Betty Crocker "Try an easy-mix cousin to the classic Buckeye candy, a delightfully rich chocolate and peanut butter cookie." Cooking time doesn't include refrigeration time.
Provided by Mom2Rose
Categories Candy
Time 20m
Yield 36 cookie cups, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch).
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press about 1 tablespoon dough into each foil cup.
- Bake 8 to 9 minutes or until puffy and set.
- Cool completely, about 30 minutes.
- Remove from pan.
- In small bowl, mix filling ingredients until well blended.
- Press about 1 teaspoon mixture on top of each cooled cookie.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.
- Stir in 1 cup of the chocolate chips.
- Refrigerate about 30 minutes or until cooled.
- Spread about 2 teaspoons chocolate mixture over each cookie cup.
- Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag.
- Microwave on High 30 to 60 seconds or until softened; knead to mix.
- Cut off small tip from one corner of bag.
- Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set.
- Store covered in refrigerator.
Nutrition Facts : Calories 99.2, Fat 8.3, SaturatedFat 4.2, Cholesterol 18.9, Sodium 61.3, Carbohydrate 6.3, Fiber 0.8, Sugar 4.9, Protein 1.7
BUCKEYES
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes-hence the name. -Merry Kay Opitz, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.
Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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- In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
- Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
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