Now that you’ve experienced a healthy full fledged breakfast, lunch, and dinner, what kind of people would be be if we didn’t top it off with some f*cking dessert? Perfect your skills with this recipe before the holiday season rolls around and everyone will be begging you for the secret to your tiny little bite-sized moments of peanut butter perfection. Share with your friends, bribe your enemies, or do what I do and eat the whole batch yourself.
Crispy Millet and Peanut Butter Buckeyes
No clue what in the fuck a buckeye is? It’s a tasty treat from the Midwest that is supposed to resemble an Ohio buckeye tree nut. Breaking that down even more, it’s basically a peanut butter cup in ball form. Don’t waste any more time trying to understand this shit, just make it.
Makes about 24 buckeyes
1⁄2 teaspoon oil (olive oil, grapeseed, coconut… almost anything is cool here)
1⁄3 cup uncooked millet
2⁄3 cup creamy peanut butter (don’t buy shit that has more than 3 ingredients, OK? Bad fucking news)
¼ cup powdered sugar (Yeah, this is dessert, so relax)
2 tablespoons flour
11⁄2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 teaspoon coconut oil, if needed
1. Heat the oil in a skillet over medium heat and toss in the millet. Shake the millet around in the pan until it starts to smell toasted and look a little golden, 3 to 5 minutes. Set it aside.
2. Line a baking sheet with parchment paper. In a medium bowl, mix together the peanut butter, powdered sugar, flour, and vanilla until a thick dough is formed. Fold in the millet and mix until that shit is all in there. Make walnut-size balls with the dough and put them on the baking sheet. You should get about 24. You can lick your fingers here, we won’t snitch. Put them in the freezer for at least 30 minutes or up to 2 hours.
3. Right before you are about to take out the peanut butter balls, you need to melt that chocolate. (For an easy technique for melting chocolate, see page 182.) When the chocolate looks all smooth, turn off the heat. This whole process should take about 3 minutes.
4. Gently lower a ball into the chocolate using a fork, and spoon the chocolate over the ball to coat all the sides. Traditionally you are supposed to a leave the little spot of peanut butter open at the top, but if you find it easier to just roll all those bitches in the chocolate, don’t fight it. If you’re having trouble doing it, stir in the coconut oil while the chocolate is still hot and it will loosen that bastard up. Drip off the excess chocolate and place the buckeye down on the baking sheet and repeat with the rest of the balls. Freeze them on the tray for at least 3 hours before serving. Store in an airtight container and they will keep for 2 weeks in the fridge or freezer. But for real, you will eat them long before then.
We only have one prize pack left to give away! Remember to tag @HouseofAnansi and #ThugKitchen on Twitter or Instagram to get your pic entered in the last draw. Bake these delicious balls by Thursday, October 23rd for your chance to win! Must be a Canadian resident, excluding Quebec.