For those of you who love Buckeyes, the peanut butter candy that resembles the seed of a buckeye tree, meet their salty cousins! These Peanut Butter Pretzel Buckeyes are made with Ghirardelli Chocolate Melting Wafers.
Peanut Butter Pretzel Buckeyes
These little gems are called Peanut Butter-Pretzel Bon Bons. Unlike typical Buckeyes which are made with peanut butter, butter and powdered sugar (or sometimes mashed potatoes), these are made with peanut butter, cream cheese and pretzels.
I was a little worried I'd miss the richness that regular butter adds to Buckeyes, but the cream cheese gives the filling a bit of flavor. The cream cheese also makes it easier to shape. As for the pretzels, they add a little kick of salt plus a certain lightness'
Easier Than Tempering
I'm really starting to like the Ghirardelli Melting Wafers, by the way. Tempering chocolate is fun and usually reliable, but melting wafers are more convenient. I also noticed that they're setting up quicker now that my kitchen has cooled off. When I used the wafers to dip the Football Cake Pops, the chocolate took longer to set up and required refrigeration. Now it's setting up immediately, though it does need a quick chill to make the chocolate firm enough to snap.
More Buckey Recipes
Recipe
Ghirardelli Chocolate Peanut Butter-Pretzel Bon Bons
Ingredients
- 1 cup creamy peanut butter
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup crushed pretzels -- but not TOO fine
- 1 12- ounce package Ghirardelli® Dark Melting Wafers
Instructions
- Line a baking sheet or tray with waxed paper. Alternatively, you can use a couple of plates if a baking sheet won't fit in your refrigerator.
- In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. If you have a high powered microwave, start with 10 seconds. Stir in powdered sugar and pretzels. Shape the peanut butter mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.
- Place Ghirardelli® Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.
- Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. Place dipped balls back on baking sheet. Chill for 30 minutes or until firm.
- To store, place in a single layer in an airtight container. Refrigerate for up to 1 week or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.
Anna says
Ha! Glad I did something right today. LOL. Merry Christmas, Laura!
Laura E Aycock says
So happy to find your recipe. Ghiardelli doesn’t have this on their site anymore. I make these every Christmas, and was happy to stumble upon your site! You saved Christmas! Haha. Everyone always loves these!
Sarah says
Anna,
Did you use natural or "regular" peanut butter for these? Thanks!
Anna says
Glad you liked them! Happy Holidays!
Nikki says
Just made these,Followed the recipe exactly,They are awesome! The pretzels make the whole truffle.
Darlene says
Just know I'll love the combination of sweet, salty, smooth, and crunchy!
Lisa Ernst says
Love this take on Buckeyes. I like that the added ingredients are cream cheese and pretzels rather than just powdered sugar. Just peanut butter and powdered sugar has never been appealing to me, too sweet. I'll definitely have to try these along with the Ghirardelli melting wafers!
Sherry says
I think you've found the way to my heart---I can't wait to make these this weekend.
Adam says
These look great! I've never had buckeyes before, but with Cream cheese in the equation, I know a few people that would hurt me if I didn't make this for them :).
Sue says
These would be great for holiday cookie trays. The salt sounds like a nice relief from the sweet.