Buckeyes
Smitten Kitchen
- 2 oz softened cream cheese
- 1 1/2 c creamy peanut butter
- 1 c graham cracker crumbs, finely crushed
- 3 1/2 c powdered sugar
- 10 tbsp melted butter, cooled
- 2 pinches coarse sea salt
- 12 oz dark chocolate (1 bag chocolate chips)
In kitchen aid, blend together peanut butter and cream cheese until smooth. Mix in graham crackers. Add powdered sugar, melted butter and sea salt. Beat together until well combined, but don't mix in any unnecessary air.
Roll 1 tbs. portions (16 grams) of mixture into balls and place on waxed paper lined baking sheet. Chill for about fifteen minutes before dipping them in chocolate so they're easier to handle.
Melt chocolate in microwave in 20 second spurts. Thin a little with heavy cream if necessary.
Insert toothpick into peanut butter ball and dip and roll in chocolate until sides are coated. Leave a little circle at the top uncoated. Place back on waxed paper lined baking sheet and freeze for about 15 minutes, or until chocolate sets.
Store in the fridge.
Yield: 50 pieces