Recipe by Karen=^..^=
I make about 30 varieties of cookies and candies during the holidays and these are the most requested. They are fairly easy and delicious. I serve them on a tray in miniature muffin liners. I have tried many different buckeye recipes, but this one, given to me years ago, is the best one I have used. ADDED 12/17/06: Instead of chips and paraffin wax, this year I used chocolate bark coating and it worked really well. You will need about Five - 2 oz. blocks of bark.
Top Review by Shari2
I made these to use for Christmas and they are delicious. I was just going to buy them but not at 7.99 for 6. They are very easy to make. I didn't have any parrafin on hand so I just used a little bit of shortening and they turned out great. Thanks for the recipe.
- 1 (18 ounce) jar creamy peanut butter
- 1⁄2 cup butter (softened) or 1⁄2 cup 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)
- use 1/2 tsp of shortening per oz of chocolate instead paraffin wax
Directions See How It's Made
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with parafin wax in a double boiler.
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on waxed paper.
- Let set at room temperature or refrigerate.