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Foodgeek: |
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Rating: |
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Servings: |
10 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Part One:
3 lb. powdered sugar
2 lb. chunky peanut butter
3 tbsp. vanilla
1 lb. butter
Part Two:
24 oz. semisweet chocolate chips
1/2 bar paraffin
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Directions:
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Part one:
Combine ingredients as in making pie crust - then knead until sugar is completely absorbed. (Best to use hands to accomplish this.) Now form into small balls, place on cookie sheet and refrigerate before dipping.
Part two:
Melt chocolate and paraffin in top of double boiler. Stir thoroughly - be sure the water stays hot while dipping and stir occaisionally. Cover a cookie sheet with waxed paper - insert toothpick in center of the chilled peanut butter ball and dip into melted chocolate until it resembles a buckeye. Remove from chocolate and let drip off. Place on waxed paper.
When sheet is covered, place in refrigerator. The chocolate becomes shiny as it cools. After the buckeyes are cool, rub finger over toothpick hole to make a smooth surface.
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So there--a thing of beauty--! Good Luck!
HINTS: LARGE bowl is needed for mixing Part 1. Really large. Experiment with the size of the bolls -remember the chocolate adds to size so keep this in mind. Better to halve the Part 2 - and do in two operations unless you have two double boilers and friendly helping hands to make the job move right along. The buckeyes, when cooled and set up, may be boxed - use wax paper between layers. Refrigerated will keep for long periods if they last solong. Jiff chunky style peanut butter is the best!
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