Toffee Crunch Buckeyes

toffee crunch buckeyes marydukecooks.com

I am so excited to let you know that the cookbooks are published and ready to be shipped to your door! I’ve been working on this project for around 2 ½ years and I feel like I just birthed a cookbook! It’s funny, you never know how things will actually translate from a computer screen to a hardcopy but I couldn’t be more pleased. The 157 color photos, 177 recipes, plus humorous stories turned out beautifully!

To order, go on your laptop or desk computer to marydukecooks.com. Look for the “purchase cookbook” tab where the other tabs (entrees, desserts, sides etc.) are. The purchase cookbook tab will take you directly to my cookbook distributor website where you can fill out the ordering information. Doc and I thank you from the bottom of our hearts. Recipes from our home to yours…

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)

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. 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. 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

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