Classic Buckeyes recipe for peanut butter balls dipped
Servings: 8 dozen buckeyes
- 1 pound butter (or margarine), room temp
- 2 cups creamy peanut butter, not natural (I used an entire 18-ounce jar)
- 2½ to 3 pounds confectioners sugar
- 3 teaspoons vanilla
- 12 ounces semi-sweet chocolate chips
- In bowl of stand mixer fitted with paddle, cream butter and peanut butter. Add powdered sugar a cup at a time and mix until needed consistency to roll into balls (about 8 to 10 cups). Add vanilla and mix thoroughly.
- Form into large marble-size balls and place on baking sheet lined with wax paper. Refrigerate until well chilled, at least one hour.
- Melt chocolate in a double boiler (or microwave). Place toothpick in center of ball and dip in chocolate to cover about two-thirds of the ball, making it look like a buckeye. Place on waxed paper, remove toothpick, gently pinch hole together. Chill in refrigerator until set.
- Store buckeyes in refrigerator. They also freeze well. Enjoy!
- If you use unsalted butter, add ½ teaspoon salt to the peanut butter mixture.
- You can also use a hand mixer or wooden spoon to mix the peanut butter/butter dough.
- My original recipe calls for ¼ pound of paraffin wax to be melted along with the chocolate in the double boiler, your call if you want to do that. I think it makes the buckeyes shiny.
- I don’t find 12 ounces of chocolate enough, I went through almost 3 (12-ounce) bags to have enough to dip all the balls. Buy two bags, at least.