This Buckeye has nothing to do with football

You might have heard of the Ohio State Buckeyes, this is not them!  Instead, author Liz Guttman told Tonia's Kitchen about a tasty holiday candy.  Liz, who co-wrote Liddabit Sweets Candy Cookbook told Tonia that they're balls dipped in chocolate with a peanut buttery center, that you leave a little bare on top. That's so it looks like a buckeye.  Use standard confectionery ingredients, along with almond flour for some texture.  You can temper some chocolate on your own, or use "cheaters chocolate," which is standard chocolate with vegetable oil, that gives it a shiny coating without the tempering work. It's a holiday candy that's welcome in Ohio, and everywhere else sweets are served!

Special Equipment
• Stand mixer fitted with paddle attachment, or electric mixer with large bowl
• 2 large (13" x 18") rimmed baking sheets, lined with parchment or wax paper
• Wooden toothpicks

INGREDIENTS
For the centers
¼ cup (60 g) cream cheese, at room temperature
1½ cups (275 g) creamy commercial peanut butter, such as Skippy
10 tablespoons (1¼ sticks/150 g) unsalted butter, at room temperature
2 teaspoons (10 g) fine sea salt
1 cup (85 g) almond or peanut flour (see Note)
3 cups (400 g) confectioners’ sugar, sifted
For dipping and garnish
About 4 cups (26 ounces/740 g) chopped dark chocolate, or 3 cups (19 ounces/540 g) chopped dark chocolate and½ cup (4 ounces/110 g) mild vegetable oil
Coarse sea salt (optional)

1 Make the centers: Combine all the ingredients in the mixer bowl and beat on medium-high speed until completely incorporated and creamy-looking. Cover and refrigerate the peanut butter mixture until it has firmed up a little (it should be pliable but hold its shape), about 30 minutes.

2 Scoop up a tablespoon of the mixture, roll it into a ball with your hands, and place it on one of the prepared baking sheets; repeat with the remaining mixture. Once all the mixture has been formed, place the balls in the refrigerator until firm, about 30 minutes. (Any leftover peanut butter mixture can be wrapped tightly in plastic wrap and stored in the fridge for up to a week.)

3 Prepare the dipping chocolate: Temper the 4 cups dark chocolate according to the instructions on page 26 or melt it as directed on page 24. Or use the 3 cups dark chocolate and ½ cup oil to make Cheater’s Chocolate Coating, following the directions on page 32. Place the coating of your choice in a large bowl.

4 Dip the buckeyes: Stick a toothpick into a peanut butter ball and dip it in the chocolate, but don’t submerge it—leave the top quarter undipped. This spot is what makes a buckeye a Buckeye! Transfer the buckeye to the second prepared baking sheet. Pull out the toothpick, twisting it gently, and either use your thumb to carefully smooth out the hole left behind or cover it with a few grains of coarse sea salt. Repeat with the remaining buckeyes.

5 Allow the buckeyes to set up until the chocolate is firm, 15 to 20 minutes. Store the buckeyes, layered with wax paper, in an airtight container in the refrigerator for up to 4 weeks.

NOTE: Nut flours are sold at specialty and health food stores. Bob’s Red Mill is a widely available brand; they have a great almond flour that works very well in this recipe, adding a delicate nutty flavor and hearty texture that we love. Peanut flour, which you can find online at Amazon, adds an extra-special peanutty kick that you should definitely try at least once.