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Buckeyes (Peanut Butter and Chocolate Candies) Recipe

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This recipe for Buckeyes (Peanut Butter and Chocolate Candies) is from United Clinical Services Regulatory Adherence 2017 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups sifted confectioners' sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet, bittersweet or milk chocolate, chopped
1 tablespoon vanilla
3 -4 ounces paraffin wax (I use 1/4 of a standard block) or use 1/2 tsp of shortening per oz of chocolate instead paraffin wax
Directions:
Directions:
Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.

Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
or
Melt chocolate chips with parafin wax in a double boiler.

Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.

Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
Personal Notes:
Personal Notes:
I use Hersey Milk Chocolate bars you can buy at bulk at Costco or Sam's.

 

 

 

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