"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Buckeye Balls Recipe

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This recipe for Buckeye Balls, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Ellis Johnson
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. creamy or crunchy peanut butter
1/2 c. lightly salted butter or margarine (at room temperature)
1 tsp. vanilla extract
1 (16 oz.) pkg. confectioners sugar
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 Tbsp. solid vegetable shorting

Directions:
Directions:
Line baking sheet with wax paper. In a medium sized bowl, mix peanut butter, vanilla, butter and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls using 2 teaspoons for each. Place on wax paper and put in refrigerator. In the top of a double boiler, over simmering, not boiling, water, melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup. Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip into melted chocolate so that 3/4 of ball is covered. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from wax paper and place in plastic containers, with wax paper between layers. Makes about 5 dozen candies, 89 calories each.

 

 

 

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