It’s been several weeks since I participated in Baked Sunday Mornings, but I couldn’t pass this one up.
I’ve baked thousands of Christmas cookies and experimented with various candies of a December, but have but have never attempted buckeyes despite how much I like them. I have some friends who make buckeyes every Christmas, and when I had some of theirs last year, I sort of bullied them into giving me more than my share because I loved them so much. That said, they are so rich and sweet that I can’t ever eat more than two before I’m pretty well satisfied.
This was one of the recipes I flagged when I first purchased this book a little over a year ago, but this is my first crack at them. And because I have been feeling extra ambitious and creative this year, I decided to do something a little different and use speculoos (well, okay, I used Biscoff, which is a knockoff, but whatever) instead of peanut butter in these bad boys. I thought maybe using the ginger-caramel spread might cut down on the intense sweetness of the traditional buckeye, but these are still pretty sweet.
I followed the Baked Explorations recipe pretty closely; in addition to the speculoos substitution, I also used cinnamon graham crackers and a 50-50 mixture of dark and semi-sweet chocolate chips instead of the chopped dark chocolate.
And I know that speculoos is popular among The Vegans, so here’s a veganized version of buckeyes.