Buckeyes
Creamy, chocolate covered, peanut butter balls
Equipment
- Mixing bowl
- Measuring cups
- Small ice cream scoop or spoon
- Glass bowl
- Microwave
- Silpat
- Toothpicks
- Spatula
- Sifter
- Wooden spoon
- Parchment paper
Ingredients
- 1 cup peanut butter cheap brand works best
- 1/2 cup margarine Parkay recommended
- Pinch salt
- 3 cups powdered sugar sifted
- 1 tsp vanilla
- 1 1/2 bags Ghirardelli Dark Chocolate Melting Wafers
Instructions
- In a large mixing bowl, mix together peanut butter, margarine and salt until well combined.
- Add sifted powdered sugar, 3/4 cup at a time, incorporating well before adding more.
- Once that is well-combined, add the vanilla and mix together with wooden spoon.
- Roll peanut butter mixture into balls (36 -- more or less depending on desired size) and place on Silpat.
- Once all peanut butter balls are formed, place them in a plastic container to chill in refrigerator overnight. The balls can be stacked, just place wax paper between layers as you go.
- The next day (they can store in refrigerator at this stage for a few days), pour 1 1/2 bags of the Ghirardelli chocolate pieces into a microwave safe mixing bowl and melt according to the directions on the bag.
- Using a toothpick, dip the peanut butter balls 3/4 of the way into the chocolate, coating the sides and bottom but allowing a small amount of peanut butter still to show.
- Place dipped buckeyes on parchment paper and allow the chocolate to set.
- Try not to eat them all before gametime (haha)
- Store in a lidded container in the refrigerator up to one week.
Notes
You need about one bag of the dipping chocolate for each batch of Buckeye balls. The leftover chocolate can be poured into a plastic bag, air removed and allowed to harden to be used again another time. Break it up into pieces before melting again.