I’m not gonna lie: these cookies are a pain in the ass to make.
Putting together the filling was no big deal, but I think I actually lost my will to live a couple times while tempering the chocolate and dipping the centers. Or at least, I think I may have contracted restless leg syndrome or something. Seriously. Tempering chocolate sucks.
I wish I could say, then, that these treats were not worth the trouble. The truth is, they were like the best damned Reese’s peanut butter cup EVAR. They were worth all the restless leg syndrome in the world.
And they have ground up Cap’n Crunch in them. So, y’know.
I’d never heard of Buckeyes – it’s a regional thing, I guess, that we don’t have in Minnesota. I was irritated enough by the whole chocolate tempering thing to not bother with the special dipping technique to make them look like creepy-ass eyeballs. I guess we can call them Cap’n Crunch Balls, then. But I don’t think I want to do that, either.
Recipe below the fold
2 ounces cream cheese, softened
1 1/2 cups smooth peanut butter
1 1/2 cups whole Cap’n Crunch cereal, ground
1/2 teaspoon salt
3 cups confectioners sugar
12 tablespoons (1 1/2 sticks) butter, melted and cooled
12 ounces semi-sweet chocolate, coarsely chopped
Beat together the cream cheese and peanut butter. Add the Cap’n Crunch crumbs and beat until just combined. Add the salt, sugar, and butter, and mix on low until the mixture just comes together. Set it aside while you temper the chocolate.
Line a cookie sheet with parchment paper. Scoop out a generous tablespoon of filling and shape it into a ball. Place the ball on the prepared sheet and repeat until all of the cookies have been shaped.
Using a fork, dip each ball into the chocolate and coat completely. Chill in the refrigerator until they are set, at least 30 minutes.