Gluten Free Buckeyes Recipe (Dairy Free Options)


Gluten Free Buckeyes

 

 

Ingredients Needed:

 

6 Cups powdered Sugar 


16oz jar of Peanut Butter  

 

1/2 Cup crushed gluten free Graham crackers (one could also use crisp GF cookies or rely solely on the powdered sugar if you cannot acquire these easily.)

 

2 sticks softened Margarine (some gluten free margarines include: Parkay, Imperial. Earth Balance is gluten & dairy free.)

 

1 Tbsn of Vanilla (Gluten free Vanilla options include: McKormick, Nielsen-Massey.)

 

15-20 oz chocolate chips or melting chocolate. (I used a bit less than 2 10z bags.) (Enjoy Life chocolate chips are a favorite dairy free option.)

 

 

Step 1: Crush the GF graham crackers in a food processor or by putting them in a sandwich bag & hitting them with something to take your frustrations out. (Unless you have too many frustrations. It is always more frustrating to break something.)

 

 

Step 2: Cream the margarine, peanut butter, GF graham crackers and vanilla in a mixing bowl.

 

 

Step 3: Add 5 cups of the powdered sugar and fold in. Then, get that hand in there and knead the peanut butter/sugar blob. Add more powdered sugar and incorporate if needed, until it is not sticky and can be easily rolled into a ball. 

 

Step 4: Roll it into like 80+ balls, depending on the size, and place them onto a cookie sheet covered in wax paper or a silicone mat. Then freeze them. You will need something like a tooth pick to dip them, and some people like to place them before frozen.

 

Step 5: Freeze for an hour and a half, or more if you are like me and can't keep track of time. 

 

Step 6: Pour some of the chocolate into a microwavable container that is skinny, but open- like a small measuring cup. And microwave about 20 sec at a time, stirring each time, until the chocolate is smooth and melted. Be careful not to burn yourself on a hot container. (You will need to add and melt more chocolate a few times, as needed.)

 

Step 7: Take the now frozen peanut butter balls out of the freezer and using a toothpick (or other blunt instrument,) dip them into the melted chocolate and place them onto a fresh cookie sheet with wax paper or a silicone baking mat. You may need more than one cookie sheet, or a larger area to place them, since they need to be further apart with the chocolate drying. 

 

Step 8: Now that you are really, really, sick of dipping stuff in chocolate, you can leave them out to harden or place them in the refrigerator. Then, you can store them in whichever type of container you happen to have on hand.  

  

 

 

 

 

 

 **I have listed Amazon Affiliate links below and through the post. I do earn commission if you buy from these links, but I invite you only to buy what will be truly useful to you and no more. Thank you very much if you choose to support my site by using the links! 

 

 

Vanilla


The Graham Crackers I used (I crushed 6.)

 

Pre-crumbed GF Graham Crackers (In case you do not like to smash stuff.)


 Enjoy Life Chocolate Chips (GF & Dairy Free.)

 

 Silicone Baking Mats (Fancy)

 

Silicone Baking Mats (More affordable, reusable, unlike wax paper.) 

 

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