Some call them buck-eyes or horse chestnuts, but here in England they are known by conkers.
When the wind starts to bite, the days are slowly shortening, the children’s laughter rings from the school yard, and the conkers start to fall, you know autumn is around the corner.
We love to break open the green shell and see inside beautiful brown marbling skin of this season’s conkers. Sister wants to collect them. I use them for fall decorating. The Brothers want to have a contest– drill a hole and string them up. One player’s conker just hangs while the 2nd player tries to break it by swinging their conker. Mind your fingers though. The last one standing is the winner.
I’d much rather have some that are edible. So here goes the recipe, I hope you enjoy these as much as we do.
Conkers (aka Buckeyes)
1 Cup Butter 2 2/3 C powdered sugar
1 Cup Peanut Butter 12 Whole Graham Crackers finely crushed
2 Cups good quality milk chocolate chopped or chocolate chips
Melt the butter in a microwave safe bowl. Crush the graham crackers in a zip top bag or pulse in a blender to measure 1 3/4 cups of crumbs. In a mixing bowl combine the melted butter, crumbs, powdered sugar, and peanut butter. Using a spoon, stir until well combined. Line a baking sheet with parchment or wax paper, and roll tablespoon sized balls of mixture onto the prepared sheet. Pop into the fridge for about 15-20 minutes. Melt the chocolate in a medium sized microwavable bowl. Dip the peanut butter balls in the chocolate and tap off the extra chocolate. Place back on the baking sheet and refrigerate until the chocolate has set.
If you don’t want to go to all the fuss of rolling and dipping, press the peanut butter mixture into a 9 x 13 in pan. Cover with melted chocolate and refrigerate. Be sure to score the chocolate before it sets to prevent breakage.