Slow Cooker Barbecue Brisket has just the right combination of flavor, tenderness, and convenience. A slow cooker recipe perfect for those days you are working or running errands. From my home to yours! Slow Cooker Barbeque Brisket Brisket Rub … Continue reading
Monthly Archives: December 2017
Kathi’s Chocolate Mint Brownies
Chocolate Mint Brownies are delicious! This cherished Christmas recipe, from my dear friend and amazing baker Kathi Baty, has the perfect balance of flavors. Mint filling is sandwiched between decadent brownies and rich chocolate glaze! Enjoy! Kathi’s Chocolate Mint Brownies … Continue reading
White Chocolate Speculoos Cookie Butter Balls
White Chocolate Cookie Butter Balls marydukecooks.com Sometimes you need a candy recipe that looks impressive. White Chocolate Speculoos Cookie Butter Balls are ridiculously easy to make and only have 2 ingredients plus decorating supplies! If you haven’t tried Speculoos, … Continue reading
Toffee Crunch Buckeyes
Sometimes it is difficult to decide what sweet treats to make at Christmas. There are so many choices that I get overwhelmed. Toffee Crunch Buckeyes are simple to make yet look impressive. With the addition of toffee, these buckeyes have a sweet candy crunch. This is a great recipe can to make with your children or grandchildren and make a beautiful presentation when boxed and given as gifts. Just in case you would like to keep some for yourself…hide them in the back of the refrigerator! (Don’t tell- that’s what I always do!)
Toffee Crunch Buckeyes
1 cup smooth peanut butter
1 teaspoon pure vanilla extract
pinch kosher salt
1 ¼ cups powdered sugar
¾ cup toffee bits with chocolate (I use Heath Bits O’ Brickle)
10-12 ounces Candy coating (I use Ghirardelli dark chocolate melting wafers
or Wilton dark cocoa candy melts)
1-2 teaspoons canola oil
With a mixer beat peanut butter, vanilla, and salt. Add powdered sugar ¼ cup at a time. Scrape down sides of bowl and mix again. Mix in toffee bits by hand. Roll into 1-inch balls or use a 1-tablespoon cookie scoop. Place balls on 2 plastic wrap lined plates. Freeze 2 hours or until hard.
In a small bowl, melt ½ bag of candy melts according to package directions. Add 1-2 teaspoons oil. Start with 1 teaspoon and add enough oil until the chocolate flows smoothly in a ribbon when poured from a spoon.
Remove ½ buckeyes from freezer. Place a toothpick in center of each buckeye. Holding toothpick, dip ¾ of each buckeye in chocolate leaving a small circle of peanut butter exposed where the toothpick is. Let excess chocolate drip in bowl. Place buckeyes on a plate lined with clean plastic wrap. If chocolate begins to harden reheat briefly in microwave.
Place chocolate dipped buckeyes in refrigerator to harden. Repeat process with remaining buckeyes and candy melts. Store in refrigerator. Makes around 30 buckeyes. Enjoy!
Published in The News and Neighbor on November 29, 2017