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PB balls (buckeyes?) - How to make chocolate coating glossy and graham crumbs or not?

I was gifted some on Thursday and when I brought them home, the gifter (whom I called for the recipe) was already Florida bound.
I have been googling a few recipes.
When we tasted them, they were fluffy and light and texture felt like they had been whipped quite a bit. Some recipes had graham crumbs, but won't that make it grainy?

How can I make the chocolate coating not so dull; I really want to avoid corn syrup? By the time I came home, DH and friends who were over for an after work drink, polished them all off!

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  1. http://smittenkitchen.com/blog/2010/1...

    have never had them with graham crackers.

    http://www.pauladeen.com/recipes/reci...

    if your chocolate has bloomed, i.e. has a whitish coating, it will dry dull. use very fresh chocolate and that won't happen. you can also add a teensy bit of oil instead of corn syrup or temper the chocolate which is easy too.

    1 Reply
    1. re: hotoynoodle

      The smitten kitchen ones are wonderful.

    2. 1 pound butter
      2 pounds peanut butter
      3 pounds confectioners' sugar

      (I halve this more often than not -- I've never needed 6 pounds of candy unless I was splitting it with someone else...)

      Mix with an electric mixer (you can knead it all together by hand, but ugh)

      Melt together 12 oz chocolate chips, and a large (baking size) Hershey bar. Some folks add a half a stick of paraffin; I haven't done that since I learned how to temper chocolate.

      Form peanut butter mixutre into balls about 1" in diameter. Dip into melted chocolates (leave an "eye" of peanut butter showing through) and let rest in a cool place until set.
      *********
      No graham crackers -- keep it simple.

      1 Reply
      1. re: sunshine842

        Yes! This is the classic recipe that my family has used for ~40 years!

      2. I make them with Rice Krispies mixed in. It lightens up the sweetness.

        1 Reply
        1. Yum. Made some yesterday. I put just a bit of butter into the BITTERSWEET chocolate while melting and they look good. Used crunchy PB - needed more of it, but it's really good.

          1. I like to use Almond Bark for a coating for cake balls or Buckeyes......I get mine at Walmart & melt slowly in a 1.5 qt. crockpot set on warm...

            6 Replies
            1. re: jenscats5

              I've found that it sets up great, but that the flavor is seriously lacking.

              1. re: jenscats5

                I used 60% bittersweet chocoloate and discovered the problem with Reese's cups.

                1. re: sandylc

                  heh -- I made a truckload of peanut butter blossoms (the peanut-butter cookies with the Hershey's kisses) this year and ran out of Kisses (they're not available here, so I have to wait til someone brings me a few bags from the states)

                  The demand was still running high, so I made them with a square of good milk chocolate. Wowza. They don't look right, but the good chocolate makes them really amazing (and the milk chocolate melts more, so they ooze down over the top of the cookie. Yum.)

                  1. re: sunshine842

                    For a real treat stick some good dark chocolate in there. heaven.

                    1. re: magiesmom

                      Not if you're baking for a crew that don't like dark chocolate...

                      And the original kisses are milk, so YMMV

                      1. re: sunshine842

                        I know, just giving my personal pref.
                        I don't "get" milk chocolate, but i am aware others do.