"Buckeyes"
To get into the Holiday Spirit.
Buckeye’s (a.k.a. peanut butter bon bons)
INGREDIENTS:
2 cups smooth peanut butter
1 cup butter, softened
1 ½ cups powdered sugar
12 oz semisweet chocolate chips
1/3 cake paraffin wax
DIRECTIONS:
In a large bowl, combine peanut butter and butter, stir until smooth. Gradually add powdered sugar, stirring until thoroughly mixed. Form the mixture into 1-inch balls. Place on a waxed-paper lined rimmed baking sheet and chill 1 hour (or until no longer sticky). In a double boiler over medium heat or in a saucepan over low heat, melt chocolate chips and paraffin wax until smooth. Stick a toothpick in the center of peanut butter ball and dip 3/4's of the way into chocolate mixture coating all sides except the top ¼ of the ball. Place on waxed paper lined rimmed baking sheet and remove toothpicks. Use your finger to fill in the hole left by the toothpicks. Cover and chill or freeze until ready to serve.
I found this recipe in a "Better Homes and Garden's" Magazine when I was living in Phoenix. The first time I made it was for a work christmas party. It took a long time for the peanut butter balls to freeze, and I thought the parafin wax gave the chocolate a strange taste. Karen asked for this recipe so I sent it to her, she and I have been talking, and we have decided that there are many dipping chocolates that could work for this.
I was newly married, and a full-time employee. I wasn't into the whole cooking scene like I am now, and I am sure that WHEN I make them again I will be able to make them so they look much better than they did the first time.
Buckeye’s (a.k.a. peanut butter bon bons)
INGREDIENTS:
2 cups smooth peanut butter
1 cup butter, softened
1 ½ cups powdered sugar
12 oz semisweet chocolate chips
1/3 cake paraffin wax
DIRECTIONS:
In a large bowl, combine peanut butter and butter, stir until smooth. Gradually add powdered sugar, stirring until thoroughly mixed. Form the mixture into 1-inch balls. Place on a waxed-paper lined rimmed baking sheet and chill 1 hour (or until no longer sticky). In a double boiler over medium heat or in a saucepan over low heat, melt chocolate chips and paraffin wax until smooth. Stick a toothpick in the center of peanut butter ball and dip 3/4's of the way into chocolate mixture coating all sides except the top ¼ of the ball. Place on waxed paper lined rimmed baking sheet and remove toothpicks. Use your finger to fill in the hole left by the toothpicks. Cover and chill or freeze until ready to serve.
I found this recipe in a "Better Homes and Garden's" Magazine when I was living in Phoenix. The first time I made it was for a work christmas party. It took a long time for the peanut butter balls to freeze, and I thought the parafin wax gave the chocolate a strange taste. Karen asked for this recipe so I sent it to her, she and I have been talking, and we have decided that there are many dipping chocolates that could work for this.
I was newly married, and a full-time employee. I wasn't into the whole cooking scene like I am now, and I am sure that WHEN I make them again I will be able to make them so they look much better than they did the first time.
posted by ABQ Mom at 11/21/2005 09:42:00 AM
2 Comments:
Hey! I was gonna send this one in! :) Ches got this recipe when he was serving his mission in Ohio (The Buckeye state), and we love it. Ours is a little different. Should I send it in?
Sariah, I'd like to see your recipe, too.
I looked in the bulk baking store in our area, and they have chocolate flavoured candy-making wafers (like chocolate chips, only big and flat -- you melt them and either pour the liquid into candy molds or use it for dipping). I was going to try using those.
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