Chef Kurt’s Buckeyes
MSU Corporate Chef Kurt Kwiatkowski is back from the bye week with a gourmet recipe for Buckeyes! Click play below to hear the conversation.
Chef Kurt's Buckeyes
¾ c. your favorite creamy peanut butter
1 stick unsalted, softened butter
2 c. confections (powdered) sugar
½ t. vanilla extract
½ t. kosher salt
8-10 oz. dark chocolate
With an electric mixer, beat the peanut butter and butter at medium speed until nice and creamy. Reduce speed to low and mix in the sugar, vanilla, and salt.
Roll tablespoons of the dough into balls and place on a wax paper-lined baking sheet, put a toothpick in the top of each one and place in the refrigerator or freezer for about 15 minutes, or until firm.
In a medium metal bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly.
Lower each ball into the chocolate until its two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes. Remove the toothpicks and serve them up.
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