Classic Buckeyes recipe for peanut butter balls dipped , a popular treat in the midwest, especially Ohio, on the holiday dessert table
Time: 1
time:
Servings: 8 dozen buckeyes
Ingredients
- 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
Instructions
- 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!
Notes
- 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.