Soy-free Buck Eyes!

My husband's family has a Christmas tradition of making lots of Christmas cookies and candies each year. With my daughter's allergies, we can't partake in any of those holiday goodies. So, I started looking around for alternatives! My husband's favorite candies they made were buck-eyes so we made them today without soy (or any other yucky stuff!)

Soy-Free Buck Eyes (makes 36)

1 cup creamy peanut butter (I used a Whole Foods natural PB. Ingredients: peanuts and salt)
1/2 cup finely ground graham cracker crumbs (I used New Morning and crushed them with my mini-prep)
1 cup confectioners sugar 
1 cup semisweet chocolate chips (I used enjoy life chips)
1 tablespoon butter

Using a mixer, cream together peanut butter, graham cracker crumbs, and powdered sugar. It should look like the picture below. 
Refrigerate for at least an hour. Roll teaspoons of mixture into balls. Refrigerate until ready to dip. Using a double boiler method (a bowl on top of a saucepan with boiling water), melt chocolate and butter until everything is melted and runny-ish. The Enjoy Life chocolate chips will not melt quite as smoothly as other chips and that's okay for this recipe. Pick up each ball and dip it in the chocolate! Refrigerate until the chocolate is hard.

Not only are these buck eyes extremely tasty, they're pretty healthy on the scale of holiday treats when you use the ingredients I used. So, enjoy this protein packed, iron supplying, slightly high in sugar holiday candy!

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