Prep 2 hrs
Cook 0 mins
Buckeyes are the BEST candy in the fall when you live in Ohio! ESPECIALLY during Michigan week :)
- 1⁄2 cup margarine
- 1 1⁄2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1⁄2 cups powdered sugar
- 20 ounces semi-sweet chocolate chips
- 2 tablespoons shortening
- Cream the margarine and peanut butter until smooth.
- Add the vanilla extract and blend until smooth.
- Add the powdered sugar 1/2 - 1 cup at a time, blending well and scraping the bowl with each addition.
- Chill the peanut butter "dough" until easily handled (if not, your hands will get REALLY messy!).
- Once chilled, roll the peanut butter dough into 1 inch balls (you should be able to get about 6-8 dozen).
- Melt 10 ounces of chocolate with 1 tablespoon of shortening in either a double boiler, or on medium power in the microwave.
- Transfer the melted chocolate into a deep bowl.
- With a toothpick, dip each peanut butter ball into the chocolate to cover it about 3/4. There should be a circle of peanut butter showing on top. Set each buckeye on a cookie sheet lined with wax paper to cool. I tend to put the sheet into the freezer for a few minutes because it prevents the chocolate from sticking.
- If needed, melt the remaining 10 ounces of chocolate and 1 tbsp of shortening. (The original recipe I used said to use just one batch of the chocolate, but I definitely had to run out and get more chocolate to finish!).
These turned out really great! My grandma used to make these when I was a kid and I never got her recipe (probably because she never wrote them down!). These are a nice reminder of the past. I will say that they were a bit too sugary, so next time, i'm going to do 2 cups instead of 2.5...and I didn't have the same problem that other reviewers did. The peanut butter mixture was nice a firm.
Dough was way too creamy/sticky even after refrigerating. I also didn't get 60 - I only got about 4 dozen - and I made my balls quarter size or smaller. I also dip the balls while the chocolate is in the saucepan/double boiler so it doesn't harden and have to be re-melted.
The peanut butter mixture was so soft that it simply could not be handled, much less rolled into balls. I tried refrigerating it (not firm enough) and freezing it (too firm, but softened into the consistency of butter if tried to roll). I ended up cutting the peanut butter into chunks and dipping them into the somewhat cooled melted chocolate, but even then the peanut butter melted. I don't know if there's way too much margarine or way not enough sugar.