Prep Time: 45 mins
Cook Time: 5 mins
Servings: 80 buckeyes
These tasty little sweets are the classic combination of chocolate and peanut butter. Great for the holidays and for edible gift giving!
- FOR THE CANDIED PECANS:
- 1/4 cup granulated sugar
- 1/2 cup pecan halves
- small pinch cinnamon
- FOR THE BUCKEYES:
- 3 cups creamy peanut butter
- 1 1/2 sticks unsalted butter, softened
- 2 pounds confectioner's sugar
- 1/2 teaspoon maple extract
- 24 ounces chocolate bark
For the Candied Pecans:
Spray a large piece of foil with nonstick spray and set aside.
Add the sugar, pecans, and cinnamon to a small skillet and place over low heat. Stir constantly until the sugar is melted and nuts are coated and golden brown. Dump the nuts onto the sprayed foil and spread out. Allow the nuts to cool, then chop finely with a sharp knife.
For the Buckeyes:
Add the peanut butter, softened butter, maple extract, and confectioner's sugar to a large mixing bowl. Press together with a spatula before using electric mixer. Mix on medium speed until the ingredients are fully incorporated.
With clean hands, grab a large pinch of the filling and squeeze it together in your palm until solid. Roll and shape into a 1" circle, set aside and repeat until filling is gone.
Place a large piece of foil on the counter and make little piles of the candied pecans to set the dipped buckeyes in.
Melt the chocolate bark according to the package directions. Insert sticks into the buckeyes and dip ¾ of the way into the chocolate. Allow excess to drip off and then set each candy on a pile of the pecans.
Dip about 20 at a time and wait for them to solidify. Transfer each batch of 20 to the refrigerator, scoop up the pecans left on the foil and reuse them to make new piles.
Store covered in the refrigerator.