Sassy Peanut Butter Marbled Buckeyes

By cecelia26_

Ingredients

• For the Dark Chocolate Dreams filling:
• 2 tablespoons cream cheese
• 3/4 cup Dark Chocolate Dreams peanut butter
• 2 cups confectioners’ sugar, sifted
• 5 tablespoons salted butter, melted
• For the Peanut Butter filling:
• 2 tablespoons cream cheese
• 3/4 cup peanut butter
• 2 cups confectioners’ sugar, sifted
• 5 tablespoons salted butter, melted
• For the coating:
• 12 ounces (2 cups) semi-sweet or milk chocolate chips
• 1 teaspoon coconut oil

Details

Servings 4
Adapted from ilovepeanutbutter.com

Preparation

Step 1

1. Make the Dark Chocolate Dreams peanut butter filling by placing all the ingredients in the bowl of a standing mixer fitted with a paddle attachment. Mix the ingredients together until they form a stiff dough, about a minute. Gather together and place in a small bowl and refrigerate while you make The Peanut Butter filling.
2. Make The Peanut Butter filling by placing all the ingredients in the same bowl of the standing mixer (don’t bother cleaning it) fitted with the paddle attachment. Mix the ingredients together, until they form a stiff dough, about a minute. Gather together and place in a small bowl and refrigerate while you melt the chocolate.
3. Place the chocolate chips and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and microwave again for 30 seconds. Stir and microwave one more time for 30 seconds. At this point continue to stir the chocolate until it is completely smooth. If there are still some stubborn hard lumps of chocolate, place back in the microwave and power for 15 more seconds. You don’t want to overheat the chocolate. If the chocolate seems liquidy, let it cool a bit before coating the buckeyes.
4. Assemble the buckeyes by first lining a baking sheet with parchment paper, wax paper or silpats. Remove the fillings from the refrigerator. Pull off two pea sized bits of the Dark Chocolate Dreams filling, and two pea sized bits of The Peanut Butter filling. Line them up in a row, alternating fillings, and squish them together to make them stick. Then roll them into a ball. It should be marbled. Dunk them in the melted chocolate and remove them with a toothpick, or lift them up with a fork and place them on the lined baking sheet. Continue with the rest of the filling. Once the sheet pan is filled, place in the refrigerator to solidify the chocolate. Serve once the chocolate has hardened.