Pages

▼

March 11, 2012

Nutella Buckeyes

As a resident of the buckeye state, traditional chocolate peanut butter buckeyes are a favorite in my household. However, when I heard about using Nutella in addition to peanut butter for the buckeye filling, I was intrigued! Despite my family's initial skepticism because I was altering the the traditional family recipe (which uses only peanut butter, powdered sugar, and butter for the filling) these Nutella buckeyes were even better than the traditional buckeye. Is that even possible? By following a few simple steps, you can create Nutella buckeyes that taste delicious and look beautifully smooth.


NUTELLA BUCKEYE FILLING
3 1/2 cups powdered sugar
12 oz. Nutella
3/4 cup Peanut Butter
16 tbsp. Unsalted Butter (room temperature)
1/2 tsp. Vanilla
1 tsp. Salt

Combine Nutella, peanut butter, and butter and mix until combined.

Add vanilla and salt.

Gradually add powdered sugar.

Roll mixture into 1 inch balls. 

Place on cookie sheet lined with wax paper and refrigerate for at least 1 hour.

NUTELLA BUCKEYE CHOCOLATE COATING
16 ounces semisweet chocolate chips
1/3 block baking paraffin wax (makes chocolate appear shiny)

Melt paraffin and chocolate, stirring frequently, over low/medium heat in small saucepan until smooth. 

Remove peanut butter balls from refrigerator and place one on a toothpick. Dip in chocolate over low heat. Leave a small part of the top of the buckeye un-dipped. Tap the toothpick on the edge of the pan to remove excess chocolate. 

Remove toothpick and place back on cookie sheet lined with wax paper.

Refrigerate until coating hardens and until time to serve.

Enjoy!

at

10 comments:

  1. UnknownAugust 8, 2012 at 10:37 AM

    Do you have to use the wax?

    ReplyDelete
    Replies
    1. BridgetAugust 10, 2012 at 12:56 AM

      Hi Kerri, I have never tried making the buckeyes without the paraffin. It really just helps to make the chocolate coating smooth and hard. If you aren't worried about how the buckeyes look, you could try it without the wax. Thanks for the question :)

      Delete
  2. AnonymousSeptember 16, 2012 at 3:59 PM

    We're checking the ingredients. Is one ounce of chocolate correct? I'm thinking it needs to be more....maybe 12 ounces?

    ReplyDelete
    Replies
    1. BridgetSeptember 16, 2012 at 4:03 PM

      Thanks for catching this mistake! I have changed it to 16 ounces.

      Delete
  3. AnonymousSeptember 16, 2012 at 4:06 PM

    Do you know how many Buckeyes this makes? Go BUCKS!

    ReplyDelete
    Replies
    1. BridgetSeptember 16, 2012 at 4:12 PM

      I will need to make these buckeye again soon! I posted this recipe as an after thought, and therefore, do not remember how many it makes :( I figured I had a picture and it was too good not to share (since I am a huge buckeye fan!), but I need to pay more careful attention the next time I make them! Sorry this wasn't much help!

      Delete
  4. AnonymousJune 28, 2013 at 10:30 PM

    hi bridget can I use Nutella in a buttercream if so how do I do it thank you,,

    ReplyDelete
    Replies
    1. BridgetJune 30, 2013 at 10:13 AM

      Try this recipe!
      1 cup (2 sticks) unsalted butter, softened to room temperature
      2 cups powdered sugar
      3/4 cup Nutella
      3-4 Tablespoons heavy cream*
      2 teaspoons vanilla extract
      Read more from the source: http://sallysbakingaddiction.com/2013/03/14/chocolate-cupcakes-with-creamy-nutella-frosting/#ixzz2Xi0VgXIV

      Delete
    2. John FisherJanuary 17, 2015 at 11:18 AM

      I always use coconut butter for melting my chocolate when I make these. I've never used parafin, but the thought of eating wax just kind of turns me off. I know coconut butter is expensive, but you don't need to use much.

      Delete
    3. John FisherJanuary 17, 2015 at 11:21 AM

      I mean coconut oil, not coconut butter. Sorry.

      Delete