Courtney S's Peanut Butter Buckeyes modified from Real Simple
Why I Love This Recipe
I have always made peanut butter buckeyes around Halloween or Thanksgiving time. It is just like the title, peanut butter balls, covered in chocolate; except for the tip of it. So it will look like a buckeye. CHEMISTRY INFORMATION: There are no pure substances, but when you make peanuts, you use salt, and salt is a pure substance. All the ingredients are homogeneous mixtures, before you put it all together. After you combine the peanut butter, butter, and confectioners sugar, it changes to a heterogeneous mixture, since you can see all the different materials. But after you mix it all together, it is a homogeneous mixture. If you use crunchy peanut butter in the recipe, it is a heterogeneous mixture. When you combine peanut butter, confectioners sugar, and chocolate, it is a heterogeneous mixture because you can see all the different substances. Putting the peanut butter balls into the freezer is a physical change. This is because they were room temperature, then once they went in the freezer, they became cold and hard. Also, putting the peanut butter buckeyes (with the chocolate coating on) in the refrigerator, then taking them out, because the chocolate was hot when it went on the peanut butter, then once it went fridge, it became cold and hard, once again. Plus, melting the chocolate is a physical change because it starts out as chocolate chips, then it becomes melted chocolate. You still have the chocolate, just in a different form, so this is why it is a physical change. How the chocolate is made, is a chemical change. This is because in order to make chocolate you have to roast cocoa beans, which then the cocoa beans let off a chocolate smell, and they also pop. After the chemical reaction you do a few other steps to finish off the chocolate. Also, another chemical change is the photosynthesis that the cocoa plants carry out. It is important because that is how you make the cocoa beans.
Submitted by: "Courtney S"
Ingredients You'll Need
6 ounces semisweet chocolate, melted (177.441mL)
1 cup creamy peanut butter (236.588mL)
4 tablespoons unsalted butter, melted (59.1471mL)
2 cups confectioners’ sugar (473.176mL)
Line a baking sheet with wax paper, then set it aside.
Then in a bowl,combine the peanut butter, butter, and confectioners sugar.
Then form into tablespoon-size balls; place on the baking sheet with wax paper.
Freeze for 10 minutes.
You can stick a toothpick in each one, if you want to.
Melt the chocolate chips in a pot on the stove, or in the microwave.
Make sure when you’re melting the chocolate to stir it occasionally.
Take out of the freezer, then partially dip each ball in the chocolate, put back on baking sheet, and refrigerate until firm, 25 to 35 minutes.
Finally you can take them out of the refrigerator, and try them for yourself.