Hazelnut Buckeyes

Tis the season for putting Nutella in every recipe known to man. Nutella brownies, Nutella Truffles, Nutella Cake, Nutella Hot Chocolate… I’m just waiting for Pinterest to go mad over Nutella Meatloaf.

Now, don’t get me wrong, I’m firmly in the Nutella-is-magical camp, but perhaps not that magical. Which got me thinking, what if you could get all the magic of Nutella without just shoving Nutella in random recipes and hoping for the best?

What if — revolutionary thought here — we went back to the basics of what makes Nutella Nutella? What if, wait for it, we simply played around with Hazelnuts and chocolate?

It would be festive and scrumptious and nutella-y without all the its-been-done-ed-ness of the old add a couple scoops of Nutella twist. Wouldn’t it?

Wouldn’t it?!?!, I thought to myself very late one night when I should have been sleeping, and so were born Dark Chocolate Hazelnut Buckeyes.

I’m not actually going to claim they turned out all Nutella-y, or even with all the magic of Nutella, mostly because I’ve no interest in being sued by Nutella, but I will say this: if you’re intending to give these as Christmas gifts you should package them up right away, because they will be promptly packaged up in your belly and your man’s belly and your kids’ bellies if you do not.

Because they are scrumptious, and that word, I’m pretty certain, is still in the pubic domain.

Shall we?  

Get yourself some ingredients. There’s a full list below, but it’s short, so don’t worry. Cream cheese, butter — because it’s about to get all Paula Deen up in here — dark chocolate, hazelnut peanut butter, some graham crackers, and a bit of confectioner’s sugar.

In a big mixing bowl whip your cream cheese and hazelnut peanut butter together until well combined. I bought my hazelnut peanut butter fresh ground — actually ground it myself — at this fabulous local farm market, but even if you can’t find a grind your own you should be able to get a jar of the stuff at many grocers. If all else fails, check a health food store; they usually have all the fancy stuff.

As an aside, it makes tremendous sandwiches for kids’ lunches. Mine seem to appreciate a fresh take on the old PB&J every once in a while.

Add butter and sugar and mix on medium until it begins to incorporate and then whip to a creamy finish.

Add graham cracker crumbs to firm up mixture and reduce greasiness following the same protocol. Depending on the hazelnut butter you use you may need to add more or less crumbs. Just make sure they’re finely ground so you don’t get crunchy chunks in your buckeyes.

Roll mixture into bite sized balls and set aside on a parchment-lined baking sheet. I made the balls using a heaping teaspoon of mixture for each and this seemed like the perfect size. At this size the recipe made 40 balls.

Melt chocolate in microwave stirring every 30-60 seconds to prevent burning. Once melted allow to cool just slightly. The thinner the chocolate the thinner the coating it’ll make on your hazelnut balls, for a good coating you want it melted, but thick.

Use a fork to lower balls into chocolate and then put back on parchment lined baking sheet to rest. Once all have been dunked chill and store in refrigerator.

Enjoy!

Dark Chocolate Hazelnut Buckeyes
 
Prep time

Total time

 

Hazelnut and Dark Chocolate team up for a modern twist on the traditional Christmas treat.
Author:
Recipe type: Dessert

Ingredients
  • 16 oz Hazelnut Peanut Butter
  • 6 oz Cream Cheese, Room Temperature
  • 6 TBSP Butter
  • 1½ Cups Confectioner’s Sugar
  • ¾ Cup Graham Cracker Crumbs

Instructions
  1. In a big mixing bowl whip your cream cheese and hazelnut peanut butter together until well combined.
  2. Add butter and sugar and mix on medium until it begins to incorporate and then whip to a creamy finish.
  3. Add graham cracker crumbs to firm up mixture and reduce greasiness following the same protocol. Depending on the hazelnut butter you use you may need to add more or less crumbs. Just make sure they’re finely ground so you don’t get crunchy chunks in your buckeyes.
  4. Roll mixture into bite sized balls and set aside on a parchment-lined baking sheet.
  5. Melt chocolate in microwave stirring every 30-60 seconds to prevent burning. Once melted allow to cool just slightly. Use a fork to lower balls into chocolate and then put back on parchment lined baking sheet to rest.
  6. Once all have been dunked chill and store in refrigerator.

*Adapted from Deb’s modern twist on the traditional Buckeye Recipe. If you’re looking to make regular peanut butter buckeyes click over.

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{ 2 comments… add one }

  • Haley Rademacher December 11, 2012, 5:19 pm

    I am hoping these will make an appearance at the Christmas party? :)

    -Haley

    PS I got a blog! so now I can comment on everything you write!

    Reply
    • Diana December 11, 2012, 5:24 pm

      Maybe.

      And YAY! :)

      Reply

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