I rarely do any big blowout recipes anymore. There just isn’t time. When I do, it’s almost never a dessert recipe. Leah and I were invited to a chocolate party last month that required us to make a dish to share. Leah came up with this recipe for peanut butter chocolate buckeyes. The recipe itself is stupid-simple, but there’s a lot of rolling involved if you want to make a whole batch (we halved it). This would also be a fun recipe to make with kids, though older kids than our little Ava. So, without further ado, I bring you:
Peanut Butter and Chocolate Buckeyes
- 1 (18 ounce) jar creamy peanut butter
- 1/2 cup butter or margarine (softened)
- 1 lb confectioners’ sugar (about 3.5 cups)
- 1 tablespoon vanilla
- 12 ounces chocolate chips (milk or semi-sweet)
- 3-4 ounces paraffin wax (I use 1/4 of a standard block)
1. Cream peanut butter and butter.
2. Add sugar and vanilla and mix well.
3. Form into 1 inch balls and refrigerate.
4. Melt chocolate chips with parafin wax in a double boiler.
5. Dip balls into chocolate with a toothpick about 3/4 of the way covered.
6. Place chocolate side down on waxed paper.
7. Let set at room temperature or refrigerate.80 Buckeyes
45 mins prep