I read an article in Runner’s World magazine a couple of years ago where a new runner was talking about what he thinks about while running. Peanut butter. He thinks about peanut butter. What stuck with me was not just that he thinks about peanut butter, it’s what he thinks about peanut butter. It stuck with me because I think it too: “I really do love peanut butter. Like most people who love peanut butter, I think I love it more than usual–more than anyone else.” Hahahahaha, I think. But, see, here’s the secret. I really do love peanut butter more than most people, more than usual.
But, see Evelyn’s best friend is allergic to peanuts. And I will be damned if anyone comes to my house and can’t eat what I’ve made. So, I’ve had to rethink my relationship to peanut butter. Certain basic rules now apply in our house. Peanut butter gets eaten at the kitchen table only. And if I’m making something to share it’s going to be peanut free. So when I came across this recipe for buckeyes I just near about fainted. I HAD to make these. But, since I was planning to share I decided to make them with sunbutter (a nut butter made from sun flower seeds and safe for those with peanut allergies) instead.
And then my chronic state of exhaustion took it’s toll and I completely spaced and used the peanut free allergy safe chocolate in another dish and put the chocolate that was made in a “facility that processes peanuts” into the buckeyes so my efforts were basically wasted. EXCEPT, that they are still so freaking good they’ve confirmed what I’ve suspected for a while: it’s not peanut butter that I love, it’s really any nut butter, they’re all good. I even took them to a party and no one knew the difference.
Adapted from Smitten Kitchen
2.5 ounces cream cheese, softened
1 jar sunbutter (1 lb) smooth, or crunchy
1.25 cup graham cracker crumbs (I grind Back to Nature honey graham sticks in the food processor)
1/2 tsp kosher salt
4 cups confectioners’ (powdered) sugar
12 tablespoons unsalted butter
12 ounces semi-sweet chocolate, coarsely chopped
In an electric mixer beat together cream cheese and peanut butter. Add the butter and beat to combine. Then add the graham cracker crumbs and beat until combined. Add the sugar and mix it slowly so that you keep the flying sugar to a minimum (you will get some on you no matter what). Scrape down the bowl and then finish mixing to combine.
Using a double boiler or a heat proof bowl resting over a pot of simmering water, melt the chocolate stirring until smooth. Once it’s smooth turn the heat off.
I dropped them into the chocolate and slowly rolled them with a spoon. When they are coated but have a small non-chocolate spot on top lift them out with a spoon and place them on the cookie sheet to cool.
Chill in fridge.