Our two-bite treats are scary-simple to make and a ghoulishly good addition to your spread of haunted sweets. When it comes time to wrap the mummies in chocolate, let the kids help out for a fun holiday craft.
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 minichips
Calcium 3% DV
Potassium 2% DV
Est. added sugars 4g
How to Make It
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.
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.
Dip the prongs of a fork into melted white chocolate, and drizzle over buckeyes, making crisscross motions to resemble a mummy wrap.
Place 2 minichips over the white chocolate to resemble eyes. Let stand 5 minutes at room temperature until chocolate hardens.
SNEAKY SUBSTITUTION Traditional buckeye recipes call for up to 6 tablespoons butter, but we found that protein-packed chickpeas lend the same creamy texture and shave 42g sat fat. Better yet: Your family will never know these tasty treats are bean-based and a great way to slip in extra fiber.
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I thought this was a great idea to boost the fiber content of buckeyes, and the presentation is creative and cute. However, the taste of the recipe as written was revolting. They were not even close to sweet enough, and they tasted overwhelmingly of chickpeas. I cannot imagine that any child would actually eat these. Only 2 T. of honey should have been my tip-off. I ended up adding an extra 3/4c. of peanut butter (on top of the 1/2 c.) to boost the peanut flavor and 2 c. of powdered sugar before I thought they were about right. I'm not sure that combination is exactly right, as the texture was still very soft and oily. But this recipe *definitely* needs more peanut butter and powdered sugar to be tasty.
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