- Cooking Time: 10
- Servings: 80
- Preparation Time: 60
BackstoryI make about 30 varieties of cookies and candies during the holidays and these are the most requested. They are fairly easy and delicious. I serve them on a tray in miniature muffin liners. I have tried many different buckeye recipes, but this one, adapted from a recipe given to me years ago, is the best one I have used. Note: Instead of chips and paraffin wax, you may use chocolate bark coating and it works really well. You will need 5-6 two oz. blocks of bark.
- * 1 (18 ounce) jar creamy peanut butter
- * 1/2 cup butter or margarine (softened)
- * 1 lb confectioners' sugar (about 3.5 cups)
- * 1 tablespoon vanilla
- * 12 ounces chocolate chips (milk or semi-sweet)
- * 3-4 ounces paraffin wax (I use 1/4 of a standard block)
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with paraffin wax (or chocolate bark coating) in a double boiler (or very carefully in the microwave).
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on parchment paper, such as Reynolds brand.
- If desired, drizzle some chocolate over the tops to hide the toothpick hole.
- Let set at room temperature or refrigerate.