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Buckeyes Recipe

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

Contributor:  
Contributor:  
Joe Mazzotti

Category:
Category:

Ingredients:  
Ingredients:  
FILLING
2-1/2 c. creamy Jif peanut butter
1/2 stick + 1 tbsp. butter at room temperature
1-1/2 tsp. vanilla
6 c. powdered sugar
1/2 c. milk

COATING
2 oz. parrafin
2 1-lb. bags of semi-sweet chocolate morsels

Directions:
Directions:
Mix peanut butter, vanilla, and butter thoroughly. Gradually add powdered sugar and milk until completely mixed.

Roll mixture into 3/4" balls and place on waxed-paper-covered cookie sheet. Refrigerate at least two hours.

Melt parrafin in double boiler. Gradually add and melt chocolate morsels.

Dip balls into coating mixture using toothpicks, being careful to cover only 3/4 of the ball, leaving peanut butter filling exposed on top (to look like a buckeye).

Place on waxed-paper-covered cookie sheets and refrigerate until set.

Number Of Servings:
Number Of Servings:
About 7 dozen

 

 

 

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