Recently noticed cute looking buckeye candies in a magazine and looked up a few recipes. Peanut butter and chocolate are a favorite combination of mine so I was pretty much smitten. The only problem is most make the peanut butter fudge balls using peanut butter, butter and powdered sugar. A lot of butter and powdered sugar.
So as not to offend anyone, I made my own chocolate covered peanut butter fudge candy version. Buckeyes are super popular in Ohio, named after the Ohio state tree’s dried nut which the candy resembles. I read a Buckeye recipe post comment on a popular food site where someone from Ohio took offense about the peanut butter in the recipe being crunchy instead of creamy. Since I am changing the peanut butter fudge significantly, I decided to stay away from the buckeye theme. But buckeye candy inspired “Chocolate Covered Peanut Butter Candies”.
Thinking of substitutions, I came to the idea of coconut oil and maple syrup instead of butter and sugar. This makes a gluten-free, vegan and overall healthier substitute in my opinion. Also, chocolate covers the peanut butter totally for an even combination of peanut butter fudge and chocolate.
- Can use either 2.5 T. cacao butter or 2.5 T. coconut oil. Choose only one to have 2.5 tablespoons though. Does not matter which one. For this recipe, I chose 2.5 T. of coconut oil. Cacao butter has a slightly stronger taste.
- Taste tester felt these taste better after a couple of days in refrigerator.
Chocolate Covered Peanut Butter Candies
Bite-size chocolate covered peanut butter candy with a gluten-free and healthy twist.
Peanut Butter Fudge:
- 2 T. creamy peanut butter
- 1/2 coconut oil
- 1/2 T. maple syrup, depending on sweet preference
- 2 T. cacao butter
- 2.5 T. coconut oil
- 2 T. cacao powder
- 1 T. maple syrup
Peanut Butter Fudge:
- In a medium to large mixing bowl able to withstand a hand held mixer, add all of the ingredients.
- Mix with hand held mixer on lowest speed until well combined.
- Set aside until first chocolate layer in candy mold has firmed.
- Mix all ingredients until well blended.
- Spoon a thin layer of chocolate for top portion of candy into mold cavities. Set aside rest of chocolate for later use. Place mold in refrigerator for a few minutes or until chocolate layer is firm.
- Equally divide peanut butter fudge among sixteen chocolate mold cavities. Can be balled and flattened or placed into mold with a spoon.
- Divide remainder of chocolate sauce atop each peanut butter layer. Place in refrigerator to firm. Usually only takes five or so minutes.
- Gently peel away mold to reveal newly made chocolate candies.
- Store in refrigerator in sealed container.