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Nutritional Info
  • Servings Per Recipe: 170
  • Amount Per Serving
  • Calories: 99.8
  • Total Fat: 6.1 g
  • Cholesterol: 0.1 mg
  • Sodium: 54.3 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Rosi's Buckeyes calories by ingredient
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Rosi's Buckeyes

Submitted by: 4AMAZINGME

Introduction

This recipe originated from my sister who got it from her mother-in-law and has been perfected over the course of 40 years. The only adjustment that I have made is the use of melting chocolates because they are easy to use and more predictable (She uses chocolate chips and parafin)
Use only Jif peanut butter and stick margarine (butter will not work in this recipe) and be sure to melt the margarine for perfect buckeyes every time.

This recipe may be reduce in size. I use a professional 6 qt. KitchenAid mixer
This recipe originated from my sister who got it from her mother-in-law and has been perfected over the course of 40 years. The only adjustment that I have made is the use of melting chocolates because they are easy to use and more predictable (She uses chocolate chips and parafin)
Use only Jif peanut butter and stick margarine (butter will not work in this recipe) and be sure to melt the margarine for perfect buckeyes every time.

This recipe may be reduce in size. I use a professional 6 qt. KitchenAid mixer

Number of Servings: 170

Ingredients

    5 Cups Jif Peanut butter
    5 sticks of Imperial Stick margarine, melted
    approx. 9 cups Powdered Sugar
    Toothpicks
    1-1/2 lb of Melting chocolates

Directions

In very large mixer combine Jif and melted margarine. Slowly incorperate the powder sugar until will mixed and smooth. The mixture should have a peanut butter taste and have a smooth texture, not crumbly. ( if crumbly add a tablespoon of melted margarine and or peanut butter)
Form balls of mixture into the desired size place on cookie sheet lined with waxed paper - these may be placed close together. Mine make approximately 170 balls of approx size of 3/4'
Poke toothpicks in each ball about 3/4 of the way in. Freeze until hard.
In double boiler melt chocolates until smooth and runny. - I add lecithin chips from the candy store if needed for a shinier and smoother consistancy especially if the chocolate is older. My sister uses semi-sweet chocolate chips and wax.
Remove the peanut butter balls from freezer and dip in the chocolates covering most of the ball leaving an "eye" of the peanut butter. Place on another waxed paper lined cookie sheet leaving room so they do not touch.
Refreeze to make buckeyes easier to handle and bag.
Freeze until ready to eat, then thaw to room temperature.

**Remove toothpicks either before refreezing or during bagging.

Number of Servings: 170

Recipe submitted by SparkPeople user FUNNIROSI.






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Member Ratings For This Recipe

  • i insert a toothpick when dipping the ball into the chocolate, this way i can dip it and let the chocolate drip back off and i can make sure to leave the "eye" - 12/7/10

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  • I would rate this a 5 star. I know from trying this recipe before. Go Ohio State BUCKEYES.! I love to make these in the fall. Saturday is game Buckeye Game Day. I make these a head and we have them sitting out during the game. My kids love them... - 10/8/10

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