Rosi's Buckeyes
- Number of Servings: 170
Ingredients
5 Cups Jif Peanut butter5 sticks of Imperial Stick margarine, meltedapprox. 9 cups Powdered SugarToothpicks1-1/2 lb of Melting chocolates
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.
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.
Nutritional Info 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
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