We are inundated with 'buckeye'd items everywhere -- clothing, cheesecakes, car lots, and a myriad of other references. I'm setting up the scenario to explain why I did feel like a fool in Paris, when the first thing I saw in Luxembourg Gardens was a huge horse chestnut tree, surrounded by fallen nuts. Buckeyes! Actually, horse chestnuts. I was so surprised that a "buckeye" tree had made its' way across the ocean to France. OK, that's all the brain fog I will admit to today.
These tasty snacks are yet another nod to the buckeye. They're also easy to convert to a low sodium diet by using unsalted butter, pretzels and peanut butter.
For 25, you'll need 50 tiny pretzels, unbroken. I only say this obvious statement because I have purchased smaller bags and found way too many slightly broken pretzels to get 25 matched 'sets'.
Line a baking sheet with parchment or foil. Use a mixer to combine 1 c. creamy peanut butter with 2 TB softened butter. Scrape the bowl and add 1/2 c powdered sugar and 3/4 c. brown sugar and beat well. You should be able to roll tiny balls without creating a sticky mess in your hands. Add more powdered sugar if needed.
Roll it all into balls using no more than a teaspoon for each. Make a couple test balls with the pretzels to be sure they don't squish wildly out of the pretzel 'sandwich', making a mess to serve and eat.
Place the pretzel sandwiches on parchment and chill at least 30 minutes or until you get back to them in a day or so. Then melt the chocolate and dip them about halfway. Place on the parchment-lined trays and pop in the fridge again long enough for the chocolate to harden. After that they don't need to be refrigerated. I store them in the freezer. And that's a Buckeye Pretzel. O-H-I-O. Some of you will 'get' that reference!
