Tuesday, December 19, 2017

Buckeyes (Recipe)


1 1/2 cups peanut butter 
1/2 cup butter (softened)
1 lb powdered sugar
1 tsp vanilla
1 1/2 cups chocolate chips or chocolate "almond" bark (easier to use)
Crisco or baker's wax (for hardening; otherwise, the chocolate will remain soft)


1. Mix peanut butter, butter, powdered sugar and vanilla in mixer.

2. Shape clumps into about 1" balls (roll them around between your palms 'til they're perfect).

3. Refrigerate for at least 1/2 an hour. We stick ours in the freezer; it's quicker.

4. Melt chocolate with a dollop of either Crisco or shaved baker's wax in a double-broiler. If you don't have a double-broiler, you can use your microwave, but be careful! The chocolate gets HOT.

5. Insert toothpick into chilled peanut butter balls and dip into chocolate, swirling around and leaving a bit of the peanut butter peeking through to make the "buckeye".

6. Cool on wax paper.

7. Store in refrigerator. We use empty, clean Country Crock butter bowls.


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