Pretzel Crusted Peanut Butter Buckeyes

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These really aren’t baking as much as an exercise in patience.

A co-worker mentioned I should make peanut butter cups and I, never one to to enjoy being told what to do, remembered reading about these somewhere along the line. Also, since I tend to complicate things unnecessarily, I decided that rolling them in crushed pretzel would be a smart idea. 

The good news? These things are all sorts of tasty. Like, get them away from me because I am going to keep eating them until I get sick, good. The bad news? They’re kind of a pain the make. Total time from start to finish was about 3 hours. Granted, first attempts tend to require a little more care—especially since I’ve never really made anything like this before—and the lack of A/C on a 90 degree day wasn’t doing me any favors, but I was surprised to learn that a seemingly simple recipe turned out to be a challenge.
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INGREDIENTS

  • 2 cups creamy peanut butter
  • 1/2 butter
  • 1 teaspoon vanilla extract
  • 3 cups confectioner’s sugar
  • 1 1/2 – 2 cups semi-sweet chocolate chips
  • 2 tablespoons shortening
  • 1 1/2 – 2 cups coarsely chopped salted pretzels

DIRECTIONS

  1. Prepare a baking sheet with parchment paper (or wax) and set aside.
  2. In a large bowl, mix together peanut butter, butter, vanilla, and confectioner’s sugar. Don’t be afraid to use your hands.
  3. Cover and chill dough for about an hour so it firms up a bit.
  4. Roll into 1″ balls and place on the prepared sheet. Stick a toothpick in the top of each one.
  5. Stick ’em in the freezer for a couple of hours.
  6. Melt chocolate and shortening together using whichever method your little heart wants. I used a crock pot, but a microwave or double boiler should work just as well.
  7. Remove the balls from the refrigerator. One at a time and somewhat quickly, dip into chocolate (about 2/3 of the way), remove, and immediately roll in pretzel. Set on prepared baking sheet and remove tooth pick.*
  8. Use your finger to smooth over the holes left by the toothpicks. Don’t broadcast this as some people are squeamish.
  9. Return to refrigerator and allow to completely set. Best served cold.
  10. Realize these are gluten free and act like you knew all along.

* I made these when it was like 95 degrees out. Bad idea. They start losing their shape really quickly. 

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One Response to Pretzel Crusted Peanut Butter Buckeyes

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