Friday, October 5, 2012
It’s a grey, almost rainy day in Southeast Kansas, so what better a day to share our buckeye recipe! We made these for Frontenac’s Festa Italiana, featured in this post. This recipe makes 10 dozen buckeyes. You an always halve or quarter the recipe, but I wouldn’t recommend it. You’re going to want to eat as many of these as possible.
3 cups creamy peanut butter (and maybe a little more for a better consistency)
1 cup butter, softened (really softened)
2 teaspoons vanilla extract
8 cups powdered sugar
12 oz semi-sweet chocolate chips
4 Tablespoons shortening
1. Line baking sheets with wax paper (we used about 3 baking sheets for 10 dozen buckeyes).
2. Mix peanut butter, butter, vanilla, and powdered sugar with hands to form smooth ball. You may have to add slightly more than 3 cups of peanut butter.
3. Shape peanut butter mixture into balls using about 2 teaspoons per ball. Place on wax papered pans and refrigerate.
4. Melt shortening and chocolate in a double boiler or metal bowl over simmering water. Stir until smooth and remove from heat.
5. Using a toothpick, dip balls about 3/4 of the way into chocolate. We put the chocolate into mugs for ease of dipping. The toothpick leaves a hole in the middle, which you could ignore, or if you’re crazy like us rolling the toothpick over the hole filled it in pretty quickly.
6. Refrigerate for at least 30 minutes to set. These are also great for freezing!
Let me know if you try these or have any tips of your own!