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Buckeyes Recipe

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This recipe for Buckeyes, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Gill-Almost Home Unit
Added: Tuesday, April 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound margarine
2 pounds creamy peanut butter
3 pounds confectioners sugar, sifted
12 oz. semi-sweet chocolate chips
2" x 2" piece parafin wax, shaved with a carrot peeler.

Directions:
Directions:
For the Buckeyes:
Cream together margarine and peanut butter. Combine with confectioners sugar and form into balls 3/4" to 1" in diameter. Place on a cookie sheet lined with waxed paper and put in refrigerator or freezer until firm.
For the Chocolate Shell:
In the top of a double boiler combine the chocolate chips and the pafaffin. Stir until melted, mixture will be thin. Stick a toothpick or skewer into the formed peanut butter balls and dip into the chocolate mixture, leaving the top portion of the peanut butter ball visible to resembe our state's buckeyes. Place the dipped buckeyes on waxed paper until the chocolate coating is set. If you are a heavy dipper, a second bag of chocolate chips and paraffin mixture may be needed to coat the entire recipe.
Store in a cool location in plastic containers or tins. Buckeyes freeze (and refreeze) well.
This recipe may be cut in half, but you can never have too many buckeyes!

 

 

 

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