Edible Conkers

Posted by Hannah on Sep 21, 2011 in News | 3 comments

Edible conkers on an Autumnal day – what could be better?!

I have been curious about this recipe idea for a couple of years now after discovering it on an American blog (they’re better known over there as Buckeyes), which I have long since lost the original link for.

This weekend, as I collected real conkers in the sunshine with my family, I was reminded of the edible variety and decided to give them a try.

I have looked at several recipes and adapted them for two reasons – the first is that I don’t need five dozen edible conkers, and the other is that I’ve added crushed biscuits into the mixture because I found them a bit too soft and gooey. The biscuits can be omitted if you prefer.

Chocolate Conkers
(Makes around 30)

Ingredients:

Half a cup of peanut butter
A third of a cup of butter
Half a teaspoon of vanilla extract
6 biscuits (digestives, hobnobs or rich tea will work well)
200g chocolate (I used dark)

Method:

Crush the biscuits to small crumbs in a large mixing bowl. Add the peanut butter, butter and vanilla extract.
Roll the mixture into balls using about a level tablespoon of mixture for each one. Place onto a baking sheet covered with baking paper.
Stick a cocktail stick into each of the balls (try not to wiggle them around too much).
Place the tray in the freezer for a minimum of 30 minutes.
Melt the chocolate.
Remove your tray from the freezer.
Taking one at a time, hold the ball of mixture (which should be very firm) by the cocktail stick and dip into the chocolate, covering all but the top of the ball.
Place back down on the baking paper and repeat with the others (this part can be a little tricky).
Leave to set before eating.