The Original Buckeyes Recipe a.ka. Peanut Butter Balls



2 sticks of real butter, softened at room temperature
1 regular jar (16.4 oz.) Smooth peanut butter
2 lbs powdered sugar (1 can = 1 lb or 1 bag = 2 lb)
1 teaspoon vanilla
4 large Hershey bars + 1/4 - 1/2 paraffin cake wax
1 large + 1 small sachet of semi-sweet chocolate chips + 1/4 cake paraffin wax
Semi-sweet chocolate squares + 1/4 cake paraffin wax
1 packet of almond peel (imitation chocolate which tastes great and is easy to melt and use)

Line a cookie sheet with waxed paper.
Using a hand mixer, cream together butter and peanut butter. Add the vanilla and mix.
Continue to use the hand mixer for as long as you can, but do not burn the motor. Stir all the powdered sugar into the peanut butter mixture. Continue with a sturdy wooden spoon or your clean hands until everything is combined. The dough will be very crumbly, but will come together into perfect balls when you grab a teaspoon of it and roll it into a ball between your palms.
Melt the paraffin in a double boiler on the stove. Add the Hershey (broken into small pieces) or chocolate chips and stir until completely melted. If using almond peel, follow the directions on the package to melt in the microwave.
Drop one ball at a time into the melted chocolate, cover completely then scoop under the ball with a fork, allowing the excess chocolate to drain before transferring to the waxed paper. Allow the chocolate to dry and solidify before serving.
To make the balls look like buckeyes, insert a toothpick into the center of a ball and carefully dip 3/4 into the chocolate, leaving a small round, bare spot on top. Sometimes the bullet will want to fall off the toothpick or the bullet with a break. Cooling the balls in the fridge for about half an hour can help.
Enjoy your meal!
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