Buckeyes Recipe

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Buckeyes

Kathy Mohler

By
@kmohler

I have made these every year for Christmas since the early 1970's. My friend Mary Barnhart introduced me to this recipe. It makes the dipping less tedious when you have someone to work with you (or just talk). When I had no one to share this chore, I put on Christmas music.

All my family, friend, and coworkers looked forward to these at Christmas time. They were so popular that I only make them for Christmas. I make at least a double batch every year.


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Prep:

2 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 lb
powdered sugar
2 1/2 lb
jiff peanut butter
1 lb
blue bonnet margine
24 oz
hershey cholate bars
3/4
parawax

Directions Step-By-Step

1
Mix melted butter, peanut butter, and powdered sugar together in a large mixing bowl
2
Once completely mixed together, roll into balls the size you like.
3
As you are rolling the balls, place them in a 9 X 13 container which can be sealed and placed in the freezer. I place wax paper between each row to make it easier to separate when it comes time to dip the balls into chocolate.
4
When you are ready to dip the balls in chocolate:
In a double boiler melt 24 oz of Hershey chocolate bars and 3/4 bar of Parawax.
5
Once melted, using a toothpick dip ball into chocolate leaving a bit of peanut butter showing.
6
As you dip each ball, place it on a wax paper lined cookie sheet. I place in freezer to "set" the chocolate.
7
After the chocolate covered balls are "set" I place them in air tight containers and refrigerate.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Middle Eastern
Hashtag: #Peanut butter