Thursday, December 18, 2008


My Aunt June use to make these when I was a young girl; these may have started my love for all things peanut butter and chocolate! I don't know that a more perfect combination of flavors exists, peanut butter was just made to go with chocolate...mmm I can taste these already! Buckeyes are small round balls of sweetened peanut butter dipped in melted chocolate with the top of the peanut butter ball exposed so it resembles a buckeye.

2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

2. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

3. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

I have used the ghiradelli dipping chocolate you can pick up at Sam's during the holidays. I've also used Kron that has been given to us in holiday themed forms, I just chop it up and melt it down. The ghiradelli and Kron are superior to toll house chocolate chips and defintiely enhance the quality of the candy, but there's nothing wrong with toll house, either.

You can take the toothpick or skewer used for dipping and smooth over the hole for a more finished appearance.
NOTE: I increased the amount of peanut butter from the original recipe. I used a full 18oz jar of creamy peanut butter which is just over 2 cups.

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