Conkers (the candy previously known as Buckeyes)
This won’t require an oven but you will need toothpicks, wax paper and a double boiler. If you don’t have a double boiler (I don’t either), place a heatproof bowl over a pan of boiled water.
115g butter (1 stick), room temp
1 450g jar (16 oz) of peanut butter
450g (1lb) of icing sugar
1/2 teaspoon salt
300g (10 oz) dark baking chocolate
Beat butter and peanut butter together until smooth and add salt and then sugar gradually so as not to send it all over the kitchen. This doesn’t need to take long, the sugar just needs to be well incorporated and the texture needs to be malleable but firm enough to hold a shape. Refrigerate for 30 minutes to make the dough easier to work with.
Divide the peanut butter dough into even sized scoops. I used a rounded teaspoon to scoop balls of about 10g. If you are a perfectionist, shape these quickly into smooth, round balls. Place on wax paper and freeze for at least 30 minutes before moving on. If you are more forgiving in your standards, set up an assembly line with any interested children to accomplish the above tasks.
While peanut butter balls firm up, melt the chocolate by placing it in a heatproof bowl over a pan of very hot water. Leave the chocolate to melt with only an occasional stir to make sure that it all melts.
Insert toothpicks in each of cold peanut butter balls and dip them in the chocolate to coat, leaving a circle of peanut butter exposed. As the peanut butter warms up, it is more prone to dropping off of the toothpick and can be hard to fish out. It helps to work quickly-ish and dip at an angle.
Place back on the wax paper lined cookie sheet and return to the fridge to set.