Buckeyes
- Minutes to Prepare:
- Number of Servings: 100
Ingredients
18 oz creamy peanut butter1 cup butter1 1/2 lb powdered sugar3 cups chocolate chips
Using a strong mixer, combine the peanut butter, butter and powdered sugar thoroughly. This should have the consistency of a very stiff cookie dough.
Roll into balls the size of a buckeye (about like a small walnut). Do not make the balls too perfect, as you are imitating the nut of the buckeye tree, which is kind of irregular shaped. This recipe should make about 80-100 candies. Chill until firm, at least one hour.
Heat the chocolate chips in a small bown in the microwave for one minute. Stir. If the chips are not completely melted, heat in additional 30 second increments until the chocolate flows smoothly.
Using a toothpick, pick up each peanut butter ball and dip it in the chocolate, coating about 3/4 of the ball. Place each candy on a baking sheet lined with parchment or waxed paper.
If the peanut butter balls start to thaw, you may want to put them back in the refrigerator to set up, or work in smaller batches. They are easier to work with when well chilled.
Using a clean finger, smooth over the hole in each candy left by the toothpick. Chill to set the chocolate. Serve chilled or at room temperature.
Number of Servings: 100
Recipe submitted by SparkPeople user VSELVAGE1.
Roll into balls the size of a buckeye (about like a small walnut). Do not make the balls too perfect, as you are imitating the nut of the buckeye tree, which is kind of irregular shaped. This recipe should make about 80-100 candies. Chill until firm, at least one hour.
Heat the chocolate chips in a small bown in the microwave for one minute. Stir. If the chips are not completely melted, heat in additional 30 second increments until the chocolate flows smoothly.
Using a toothpick, pick up each peanut butter ball and dip it in the chocolate, coating about 3/4 of the ball. Place each candy on a baking sheet lined with parchment or waxed paper.
If the peanut butter balls start to thaw, you may want to put them back in the refrigerator to set up, or work in smaller batches. They are easier to work with when well chilled.
Using a clean finger, smooth over the hole in each candy left by the toothpick. Chill to set the chocolate. Serve chilled or at room temperature.
Number of Servings: 100
Recipe submitted by SparkPeople user VSELVAGE1.
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 5.4 g
- Cholesterol: 4.9 mg
- Sodium: 37.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.4 g
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