Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, robin's creamy buckeye chocolates. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Robin's Creamy Buckeye Chocolates is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Robin's Creamy Buckeye Chocolates is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook robin's creamy buckeye chocolates using 4 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Robin's Creamy Buckeye Chocolates:
- Take Powdered Sugar
- Get Creamy Peanut Butter
- Make ready Butter
- Get Milk Chocolate
Instructions to make Robin's Creamy Buckeye Chocolates:
- Note: I have used name brand peanut butter but have found they're tasteless. Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.
- Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste. If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.
- Add peanut butter and softened butter to mixer. Mix at medium speed while adding powdered sugar. Continue to mix until all ingredients are well blended. Mixture will appear crumbley but will smooth when made into balls.
- Place the mixture into the refrigerator for at least 15 minutes. It's is easier to handle and will stick less when cold.
- Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray. Place the tray into the freezer for at least 20 minutes. This allowed the balls to harden, making them easier to dip without falling off the toothpick.
- Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).
- Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball. It should resemble a Buckeye nut. Allow excess chocolate to drip off. Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.
- If more chocolate is preferred, they can be doubled dipped into the chocolate. If the balls start falling off the toothpick just pop them back into the freezer to chill again.
- To finish, close the toothpick hole by gently pushing the hole closed with your fingers.
So that is going to wrap this up for this special food robin's creamy buckeye chocolates recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
