CRISPY MILLET AND PEANUT BUTTER BUCKEYES
CRISPY MILLET AND PEANUT BUTTER BUCKEYES
yields 24 BUCKEYES
ingredients
- 1/3 cup uncooked millet
- 2/3 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2 TBL flour
- 1 1/2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 tsp butter, if needed
Instructions
1 Heat the oil in a skillet over medium heat and toss in the millet. Shake the millet around in
the pan until it starts to smell toasted and look a little golden, 3 to 5 minutes. Set it aside.
2 Line a baking sheet with parchment paper. In a medium bowl, mix together the peanut
butter, powdered sugar, flour, and vanilla until a thick dough is formed. Fold in the millet and
mix until that is all in there. Make walnut-size balls with the dough and put them on the
baking sheet. You should get about 24. You can lick your fingers here, we won’t snitch. Put
them in the freezer for at least 30 minutes or up to 2 hours.
3 Right before you are about to take out the peanut butter balls, you need to melt that
chocolate. (For an easy technique for melting chocolate, see this page. ) When the chocolate looks all smooth, turn off the heat. This whole process should take about 3 minutes.
4 Gently lower a ball into the chocolate using a fork, and spoon the chocolate over the ball to
coat all the sides. Traditionally you are supposed to a leave the little spot of peanut butter open
at the top, but if you find it easier to just roll all those in the chocolate, don’t fight it.
If you’re having trouble doing it, stir in the butter while the chocolate is still hot and it
will loosen up. Drip off the excess chocolate and place the buckeye down on the
baking sheet and repeat with the rest of the balls. Freeze them on the tray for at least 3 hours
before serving. Store in an airtight container and they will keep for 2 weeks in the fridge or
freezer. But for real, you will eat them long before then.