Now, these aren't quite like traditional Buckeyes-they are quite soft as the sugar substitute doesn't set them up as much as powdered sugar in the original and the only sugar-free chocolate candy I can get in my small town is Hershey's bars which also doesn't set up as much as semi-sweet chocolate. So, I normally keep them frozen-but the taste idea is there! ~Sarah
Ingredients:
3/4 cup & 2 Tablespoon peanut butter
1/4 cup butter
1/2 teaspoon vanilla
31 Splenda packets
1 small package (3 oz, I think) sugar free Hershey's bars dark or milk chocolate
1/2 Tablespoon Crisco
Makes 3-4 dozen
Directions:
- Mix the peanut butter, vanilla, butter, and Splenda
- Pour the above mixture into a wax-paper lined container-I use a sandwich sized Tubberware one. (The idea is for the mixture to be about as thick as you want the Buckeyes to be.)
- Freeze the mixture
- Once the mixture is frozen take it out and cut it into cubes as best you can, then separate and refreeze
- Melt the chocolate and Crisco together. I do this in a double boiler, but if you don't have one I've read it can easily be done in the microwave, just look it up. You just don't want to melt it in a pan directly on the stove-top as it will tend to scorch.
- Prepare plates covered with wax paper to put the finished Buckeyes on.
- Once the chocolate is melted, get out the peanut mixture chunks and quickly dip them one at a time in the melted chocolate then place them on the prepared plates. I drop them in, then roll them around and get them out with a fork. If they start getting too soft, put them back in the freezer for a bit.
- Freeze the finish products for about an hour, then they should be hard enough to eat or repackage to store in the freezer.
Note: I use a natural kind of peanut butter as many add sugar, but if you can find a more traditional one without sugar added, it may make it thicker.
Thanks to Elizabeth's sister Sarah, from Sarah's Scribbling, for guest posting her Sugar Free Buckeye Recipe.
