- 1-1/2 lb. of Powdered Sugar
- 1 lb. Peanut Butter (2 cups)
- 2 sticks of butter or margarine
- 1 (6 oz.) Bag of Chocolate Chips (your choice, milk or dark)
- 1/3 block of Parrafin Wax
Blend butter, sugar and peanut butter thoroughly and roll into 1 to 1-1/4 inch balls. Place on wax paper on a cookie sheet and chill for an hour.
Melt chocolate and parrafin wax in a double boiler (or, in a pan sitting in another pan with water in it). Using a toothpick stuck into them, dip the gorgeous little peanut butter globes into the chocolate, leaving a small portion undipped (see photo if you're not following). Place back on the wax paper. Chill the buckeyes until chocolate shell has set.
The parrafin wax adds a pretty sheen and helps the chocolate stay "solid" as it's held and eaten. Being a native of Buckeye Country in the purest sense, the wax is simply an accepted part of how it's done for me - but if you don't like that consistency in your shell, try this: Instead of the wax, slowly add 1/2 cup of Half & Half to the chocolate after it's melted. Blend well, bringing the temperature back up, and proceed. I've also recently learned that you could simply alternatively add a small bit of vegetable oil to the chocolate to get a similar result (thanks to Tirithien for that tip!)
My "2 cents" on the sugar: These can also be made with regular sugar, but the powdered sugar gives a much better, smoother consistency. Buckeyes made with regular sugar have a more grainy texture. Not horrible, but I recommend using powdered sugar.
This recipe will make about 4 dozen - which might get you through the first evening.
Enjoy, and Merry Christmas!