SunButter Buckeye Candies
Servings: 35 candies
Ingredients
- 1 cup SunButter (or any nut-free butter you’d like)
- 1-1/2 cup Rice Krispies cereal, crushed
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1-2 cups chocolate (almond bark, melting wafers) (may need more of less)
Instructions
- Line a cookie sheet with parchment paper; set aside.
- Put the cereal in a resealable plastic bag and crush by running a rolling pin over the cereal a couple of times.
- In a large bowl or stand mixer, mix together the SunButter, the crushed cereal and softened butter.
- Gradually add the powdered sugar, mixing until a thick dough forms. You may need to adjust the amount of powdered sugar slightly to achieve the right consistency. If the dough is crumbly or too thick, add a tablespoon of milk or melted butter until desired consistency is reached.
- Once the dough is firm enough to handle, use a cookie scoop and shape it into small 1-inch balls. Roll the scooped balls in your hands to make smooth, if needed.
- Place the rolled balls onto the cookie sheet that is lined with parchment paper or a silicone baking mat.
- Refrigerate or freeze for about 20 minutes or until firm.
- In the meantime, melt the chocolate in a microwave-safe bowl in 30-second intervals. Stir the chocolate after each interval, until smooth and melted.
- Remove the balls from the refrigerator or freezer. Using dipping tools, a fork or toothpick, dip each ball about three-quarters of the way into the melted chocolate, carefully shaking off the excess chocolate. The top portion typically remains uncovered for the classic buckeye look.
- Place the dipped buckeyes back on the cookie sheet. Let the chocolate harden completely at room temperature or refrigerate for a faster set. When set, the chocolate coating should firm.
- Once the chocolate is fully set, carefully remove any toothpicks or skewers that you may have used when dipping.
- Store in a food-safe container in the refrigerator. Put parchment paper in between each layer of buckeyes.