Peanut Butter Buckeyes have been on my to-make list for like forever! But then a magical thought crossed my mind – could it be possible to make a Peanut Butter Buckeye even better with the addition of Oreos?
You all went crazy with me over my Loaded Oreo Peanut Butter Bars a few weeks ago so I figured the answer must be YES! Lo and behold the Peanut Butter Oreo Buckeye was born. Creamy peanut butter buckeyes with a surprise Oreo cheesecake filling, all topped off with a dipping of dark chocolate – pure peanut butter bliss!
How is your week going? Our house is being renovated at the moment so every day when I come home from work I feel like there is a fresh coating of dust over everything. On the plus side, when I make an absolute mess of the kitchen baking up a storm, I don’t feel as bad! So back to the topic at hand – did I mention these beauties are no bake?
They are the perfect midweek pick me up. Oh, oh and you only need 6 ingredients! Have I convinced you yet? I have a stack of them sitting in my freezer, they are ridiculous good frozen, weird I know.
This recipe basically only requires two skills, mixing and rolling. So first things first, crush those delicious Oreo biscuits – cream and all, before adding in cream cheese. Roll them into small balls and pop them into the fridge. Then its onto the filling, blitzing peanut butter, butter and icing sugar into a sweet paste.
Cover each of the Oreo balls by rolling in your hands. Then it’s melting chocolate time! To achieve the traditional buckeye look, use a toothpick or skewer to dip each ball. Once they are set, it’s time to EAT! Or get them out of the house because they are so DARN delicious!
Peanut Butter Oreo Buckeyes
Makes 22-24 truffles
200 grams (approximately 20) plain Oreo biscuits
100 grams (1/2 cup) cream cheese, softened
Peanut butter layer
250 grams (1 cup) smooth peanut butter
60 grams (1/4 cup) unsalted butter, softened
250 grams (2 cups) icing or powdered sugar, sifted
225 grams (1 and 1/2 cups) good quality dark chocolate
Begin by lining a large cookie sheet or baking tray with baking or parchment paper. Then pop all your Oreos (cream and all) into a food processor and whiz until they resemble fine crumbs. Then add in chunks of the softened cream cheese and whiz again. Stir with a plastic spatula or wooden spoon until the Oreo mixture is nice and wet.
Roll the Oreo mixture into small balls and place onto your tray. You should make around 22 - 24 balls. Pop them into the fridge. Next to make the filling, add the peanut butter, butter and icing sugar into a large mixing bowl. Beat with an electric mixer on slow until combined and then turn the speed up to medium for about a minute or until the mixture is nice and smooth.
Next, get your Oreo balls out of the fridge. Grab a piece of peanut butter and wrap it around the Oreo until there is no more Oreo showing. Roll into a smooth ball using your hands. Continue until all the balls are complete and refrigerate for at least 20 minutes until nice and firm.
Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the dark chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth. I liked to remove the chocolate from the heat but keep the bowl on top of the warm water to keep the chocolate nice and loose.
Use a toothpick to dip each peanut butter ball into the chocolate before gently lifting it out and placing it back on the tray. Continue with all the truffles and then refrigerate for at least 30 minutes until the chocolate sets.
*Note - Australian Oreos are slightly small than American Oreos, so it may be best to measure your amount of Oreos in grams, otherwise maybe just add 18 Oreo biscuits.