Source: "Baked Explorations" by Matt Lewis and Renato Poliafito
Yield: 36 to 42 Buckeyes
1/4 cup cream cheese softened
1 1/2 cups peanut butter (not natural...sorry, just doesn't work as well)
1 cup graham cracker crumbs (about 14 graham crackers)
3 cups confectioners' sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled
12 ounces good-quality dark chocolate (60-72%), coarsely chopped
1. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and peanut butter until combined. Add the graham cracker crumbs and beat on medium speed for 10 seconds. Add the confectioners' sugar and butter. Beat at low speed for 20 seconds to prevent the sugar from spilling over, then gradually increase the speed until the mixture is completely combined. Scrape down the sides of the bowl and beat again. The mixture will feel slightly dry. Set the peanut butter filling aside while you melt the chocolate.
2. In the top of double boiler set over hot water, melt the chocolate, stirring frequently until it is completely smooth. Pour the chocolate into a small, deep bowl. Let it cool to tepid (about 100 degrees F, body temperature) while you shape the peanut butter centers.
3. Line a sheet pan with parchment paper. Scoop out slightly more than 1 tablespoon worth of filling and use your hands to form it into a ball. Place the ball on the prepared sheet pan and repeat the process until all of the filling has been shaped.
4. One by one, using a fork or large skewer, dip each ball into the chocolate. Roll the ball around just enough to cover almost the entire peanut butter center, leaving a small part uncovered. Manipulate the buckeye so that the dripping chocolate cover the holes made by the fork or skewer. Let the excess chocolate drip back into the bowl and return each chocolate covered buckeye to the pan. Refrigerate the entire pan for about 30 minutes to set the chocolate before serving.
*Buckeyes will keep for about 4-5 days tightly covered in the refrigerator.