Monday, February 14, 2011

Peanut butter balls aka buckeyes

The candy that looks like a nut, reminds you of a college football team and tastes amazing.

2 cups creamy peanut butter
1/4 cup unsalted butter*, room temperature
1/4 tsp salt
1/2 tsp vanilla extract
2 - 2 1/2 cups powdered sugar

Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped
2 tablespoons shortening

  1. Line a baking sheet with parchment paper. Put peanut butter, unsalted butter and salt in a medium to large microwaveable bowl. Heat in the microwave for about one minute in 20 second increments or until just soft. Stir in the vanilla extract and powdered sugar and mix until it has the consistency of a dough (add more sugar if necessary).
  2. Roll the dough into 1 inch round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
Chocolate Coating:
  1. Melt the chocolate and shortening in a double boiler over simmering water. Dip the balls in the melted chocolate, one at a time; making sure the entire ball is coated with chocolate. 
  2. With two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set.
Store in an airtight container for up to two weeks.

If you want to make Buckeyes: place a toothpick into each peanut butter ball and one ball at a time, dip into the melted chocolate, leaving the top quarter of each ball showing the peanut butter.

Makes about 40 pieces, depending on size.

*to make vegan use a butter substitute
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