My husband is going to be so happy.
A couple days ago, I shared his worst nightmare in the form of these lovely double chocolate peppermint crunch cookies. While I adore anything minty, especially when paired with chocolate, Dan is NOT a fan. I’ll never get it. But to each his own!
If you’re in his camp, I’ve got you covered today! These espresso toffee buckeyes were a huge hit in our house, and they disappeared in record time between the three of us. I feel like the peanut butter chocolate combination is always a safe bet. Most people love it, some are even obsessed (Dan!), and unless there is a peanut allergy, most people at least tolerate it. It’s not as polarizing as the mint-chocolate combo.
Peanut butter chocolate lovers, behold! The only “cookie” you’ll ever need to satisfy your cravings. I say cookie in quotations because these are of the no-bake variety, and quite frankly, I just don’t really think of them as cookies. They’re more like candy! Like a Reese’s peanut butter cup…but even better!
These are so simple, Kieran helped me make these and was super into it. I find that when I try to involve him in cooking, the recipes need to be short and simple because he has a 3-year-old’s attention span. I can’t even tell you how many times I thought we were going to have a mommy-son memory for the books only to have my hopes and dreams dashed by an impatient threenager who can’t even deal with waiting 20 seconds between recipe steps.
But! These buckeyes were the perfect thing to make with him! He helped me with every step and was fascinated by each one, especially the chocolate dipping stage!
Kieran isn’t alone in his love for how easy these are. I am definitely on board with a no-bake, easy treat for the holidays! These come together in minutes (chilling time aside), and could NOT be tastier.
The peanut butter filling is studded with chopped Heath bars. They add an awesome crunch and that caramely toffee flavor I’m obsessed with. You could swap in any chocolate candy, though! M&M’s or even chopped up peanut butter cups would be perfect here. What’s wrong with peanut butter and chocolate on top of more peanut butter and chocolate? Absolutely nothing, that’s what.
Once you have the dough all mixed up, you roll it into balls (Kieran loved this part – all that tactile sensation jazz) and chill them before dipping them in a melted espresso chocolate.
Can we make this a part of our daily lives? I think we’d all be happier.
The espresso adds a richness and even more depth to the chocolate, without making it taste like straight up java. So, if you don’t like coffee, you can omit it but you definitely don’t need to! You really can’t taste it THAT much. Alternatively, if you want these to have a true coffee kick, feel free to add espresso powder to the peanut butter filling (maybe 1 teaspoon?) and up the amount added to the chocolate. It’s a fairly foolproof ingredient.
In case you aren’t picking up on what I’m puttin’ down, these are VERY customizable.
Which adds to their charm!
Make them for all the peanut butter chocolate fans in your life.
Mine are still saying thank you.
1 cup creamy peanut butter
1 teaspoon vanilla bean paste (or extract)
Pinch of sea salt
1 cup powdered sugar
1 cup finely chopped chocolate toffee bars (such as Heath)
12 oz semisweet chocolate, chopped
1 teaspoon coconut oil
½ teaspoon instant espresso powder
In the bowl of a stand mixer, combine the peanut butter, vanilla, and salt. Beat until smooth and creamy. Gradually beat in the powdered sugar until the mixture crumbly and holds together when pinched between two fingers.
Stir the chopped candy in with a spatula.
Line a baking sheet with parchment paper. Roll the peanut butter mixture into 1-inch balls and place on the baking sheet.
Insert a toothpick into each peanut butter ball and then transfer the baking sheet to the freezer for about an hour, or until the balls are firm.
Place the chocolate, coconut oil, and espresso powder in a glass bowl set over a small pot of boiling water, ensuring that the bottom of the bowl does not touch the water.
Stir until the chocolate and oil are melted and glossy and the espresso powder has completely dissolved.
Dip the frozen peanut butter balls into the chocolate, submerging them a little over halfway. Allow the excess chocolate to drip off and then return the balls to the baking sheet. Once all the peanut butter balls have been dipped, refrigerate them for at least an hour before serving.
Remove the toothpicks and serve.
These keep best in the fridge but can be stored at room temperature for a day or two (as long as your house isn’t too warm!).
Adapted from here.