Today, I was inspired by my daughter. She got a cooking book from the library at her school and wanted to make a dessert with me. She chose buckeyes as she loves peanut butter. I am familiar with the all American treat but decided to do it my way... with Latino style!
I love the way chocolate and sea salt complement each other and I know many of us Latina cooks fuse traditional flavors with American ones. So while my daughter likes peanut butter on her toast, I like dulce de leche in mine - so why not combine the two. So that is how I came up with my Inside out salted buckeye. That perfectly combines the flavors of peanut butter, dulce de leche, and salted chocolate!
Ingredients (makes 24):
- 1/2 cup of Peter Pan Peanut Butter - Crunchy
- 2 tbsp butter
- 3 tbsp dulce de leche (Cajeta)
- 3/4 cup of sugar
- 1/4 tsp vanilla extract
- 1/8 tsp salt
For the chocolate
- 1/2 cup of semi sweet chocolate chips
- 1 tbsp butter
- 1 tbsp of for syrup
- sea salt
In a mixer, combine your peanut butter, butter, dulce de leche, vanilla extract, and salt. Add sugar a 1/3 of a cup at time and blend for a while (5 minutes) until the sugar has dissolved completely and the mixture forms a dough.
Make small balls (slightly bigger than a marble) and put them on a tray covered with parchment paper. Put in the refrigerator for 15 minutes to 1 hour.
Once the balls are chilled. Melt the chocolate, butter and corn syrup on a double boiler (simply put a metal bowl over a pot with boiling water). Mix until you have a paste.
While the paste is warm (be careful not to burn yourself), make a small chocolate ball and place on top of the peanut butter balls. squish it and flattened a little to make the "eye" and sprinkle it with a couple of grains of sea salt.
Once all the balls are done - placed them back on the fridge - and keep refrigerated until ready to eat - this will keep their consistency.