It is the season for fall treats. School is back in full swing, which means it is time for bake sales, parties and get-togethers. If you have a dairy- and gluten-free crew, it can be hard to find a recipe to please. I’ve found success with this recipe from Betty Rocker, though it definitely has both tree nuts and peanuts, so it’s not for every crowd.
If you want a fruitier fall option, then consider the cranberry. You can instantly update a summer cake with a simple swap. Like subbing cranberries into a recipe that calls for raspberries – like this ricotta cake from Epicurious.
But if you need a sweet treat for a fall celebration. This afternoon. You don’t have time to bake anything and you don’t have any cookie dough stashed in your freezer (mental note: you’ve got to make another batch of that next week!). Then it’s time for some buckeye bites.
The buckeye is a common no-bake candy. There are dozens, if not hundreds, of recipes for this treat that includes very few ingredients. I haven’t tried them all – but I have made A LOT of buckeyes – so now you can benefit from all that, um, research. Because, after dozens of batches, I have finally perfected my version of this peanut-butter-and-chocolate-goodness.
You will enjoy a richer flavor than most recipes, due to Christina Tosi’s trick of using browned butter. You will make the recipe faster, because it is formed into buckeye bites, not the traditional balls. You will have a chocolate top that does not shatter or break apart when you bite into it – inspired by the topping on these cheesecake bars from Bakerella. And you will be saved from cloying sweetness by a generous sprinkle of Maldon sea salt over the top of the finished product.
So if you are looking for a tasty, no-bake, homemade sweet treat to add to your fall celebration, then look no further than this recipe for Best Brown Butter Buckeye Bites.
- ½ pound 2 sticks unsalted butter
- 1 16 oz jar creamy peanut butter (you should try Smooth Operator brand)
- 1 pound powdered sugar (you can make it in your Vitamix)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons kosher salt
- Line a 9 x 9 inch square baking pan with a sling made from parchment paper and lightly grease both pan and paper.
- In a light-colored pan, melt butter and then continue to cook until browned, but not burnt. Pay close attention to this process. Allow to cool slightly.
- In a large bowl, combine brown butter with remaining base ingredients. Spread the “dough” in the prepared pan, smoothing the top as much as possible. Chill for at least 1 hour, and up to overnight.
- In a large glass measuring cup, combine the chocolate and butter and microwave on low for 10-15 seconds at a time until melted. Stir in cream, coconut oil and corn syrup until smooth. Pour over the chilled peanut butter layer and chill for about 20 minutes.
- Remove from refrigerator, sprinkle generously with salt flakes, and return to the refrigerator until fully set, about 1 hour.
- Use the sling to remove from the pan and then slice chilled buckeyes into your desired size bite.
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