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Milton's Buckeyes (from Penzey's) Recipe

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This recipe for Milton's Buckeyes (from Penzey's) is from SMARTT SISTER'S, Smith origins Cooking!, 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:  
FILLING
1 1/2 lb Powdered sugar (almost 6 cups)
1/2 lb room temp. butter (2 sticks)
1 lb. Creamy Peanut Butter ( 2 cups)
2 tsp PURE VANILLA EXTRACT

COATING
12 oz. semisweet chocolate chips
1/2 slab paraffin wax
Directions:
Directions:
Filling:
Combine powdered sugar, butter, peanut butter and vanilla extract in large bowl. Mix well.
Form the dough into small balls, about 1/2 inch in diameter. Put balls in a bowl and chill in refrigerator about an hour. You can also chill the dough then roll it into small balls as you dip.

Coating:
To melt the chocolate, use a double-boiler or a small heavy-bottomed saucepan. Cut paraffin into small chunks and place in the pan with chocolate chips over lowest heat. Stir pan every minute or so with a wooden spoon(will take a while for anything to happen). Dip a small number of balls in batches, using a toothpick to hold a ball and dip into chocolate then transferring to a cookie sheet. Swirl to coat, covering only 3/4 way up ball of dough. You may have to re-warm chocolate occasionally to keep dippable.

Transfer each cookie sheet to the refrigerator as done. When finished, transfer buckeyes to the freezer. May be moved to a cookie tin or ziplock but still stored in the freezer. You can rub out the toothpick hole.

www.food-cooking.net/12-cooking/f6e36b423d1f2b16.htm
Number Of Servings:
Number Of Servings:
125 balls
Preparation Time:
Preparation Time:
cook time approx. 1 hour + prep

 

 

 

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