Mummy Buckeyes
Our two-bite treats are scary-simple to make and a spooktacular addition to your spread of haunted sweets. Most buckeye recipes call for a whole stick of butter, but we found that protein-packed chickpeas lend the same creamy texture while cutting the sat fat in half.
Your family will never know these monstrously delicious treats are bean-based. Plus, it’s a great way to sneak in extra fiber. When it comes time to mummify, let the kids help out for a fun holiday craft. That’s a wrap!
Ingredients
- 1 (15.5-oz.) can unsalted chickpeas, rinsed and drained
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup white chocolate chips
- 2 teaspoons semisweet chocolate mini-chips
How To :
Step 1
Place chickpeas in a food processor; pulse until smooth. Add peanut butter, honey, vanilla, and salt. Pulse until well combined. Turn mixture out into a bowl; divide into 18 equal portions. Roll each portion around to form a ball; place on a parchment paper-lined baking sheet. Chill until firm, about 30 minutes.
Step 2
Place white chocolate chips in the top of a double boiler. Cook over simmering water until white chocolate melts, stirring occasionally. Remove from heat, and let stand 1 minute. Alternatively, place chips in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, microwaving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.
