Peanut Butter Balls (aka Buckeyes)
2 cups GF Graham Cracker Crumbs [Kinnikinnick]
1/4 cup powdered sugar
1 cup of Peanut Butter [Skippy]
2 Tablespoons softened butter
4" x 4" chunk of dipping chocolate.
1/2 cup semi-sweet chocolate chips [Nestle's]
Mix graham cracker crumbs and powdered sugar until blended.
Into the crumb mixture, work in the peanut butter and butter.
Form mixture into 1" balls and place on cookie sheet
Put populated cookie sheet into the freezer for 1 hour
Melt dipping chocolate and chocolate chips together in microwave on low power. Be careful not to burn the chocolate.
Dip frozen peanut butter balls into the melted chocolate.
Place back on cookie tray and return to freezer for another hour.
Put in a tightly covered container and store in a cool place. We keep them in a closet that is adjacent to our garage [it's cooler].
I go so much by feel, this is hard to explain. I'll do my best.
If the graham cracker mixture seems too dry, add more peanut butter - 1 to 2 tablespoons at a time. Mixture should hold it's shape easily. It's a play dough type consistency.
Dipping these things are messy - I just use my hands. I have not found an easier way to do it. Some have good luck with inserting toothpicks, I have not.
If chocolate starts hardening back up, put it in the microwave for another minute.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.
½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.
Bake at 350 for about 15 minutes. Time may vary depending on your oven.
You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.
If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.