• Cooking Time: 10
  • Servings: 80
  • Preparation Time: 60


I 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.

Categories: Misc. Candy  Soft Center 
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