A commenter asked in an earlier post for my recipe for buckeyes - this is it. :)
I've just used this recipe once, but I think it received a thumbs up from the whole family. It came from a cookbook I checked out from the library called The All-American Dessert Book. The instructions are very detailed...I didn't chill the peanut butter mixture nearly as long as they said to, though. It also was quite crumbly, even with the extra water. That's fine, you can still make balls out of it. :)
- 1 1/2 cups creamy peanut butter
- 6 T. unsalted butter, slightly softened
- 1 t. vanilla extract
- 3 cups powdered sugar, plus more if needed
- Water, if needed
- 2 cups semi-sweet chocolate chips
- 1/4 cup white shortening
To make the candy centers:
In a large bowl using a mixer, beat the peanut butter and butter on medium speed until well blended, about 2 minutes. Beating on low speed, add the vanilla and powdered sugar. Beat on medium speed until the mixture holds together. If the mixture is too dry and crumbly, beat in a teaspoon or two of water until the mixture holds together smoothly. If the mixture seems slightly wet, beat in a few tablespoons more powdered sugar to stiffen it. Tightly cover the mixture and refrigerate until cool and slightly firm, at least 1 hour and up to 24 hours, or freeze for 30-40 minutes.
Line several rimmed baking sheets with wax paper. Working with about a quarter of the peanut butter mixture and keeping the rest in the refrigerator, scoop up portions using a teaspoon or very small scoop and roll into 1-inch balls. Place on the baking sheets, spacing them about 1 inches apart. Repeat with the remaining mixture until all the balls are formed. Cover and freeze until well chilled and firm, at least 1 1/2 hours and up to 24 hours.
To prepare the chocolate:
In a microwave-safe medium bowl, microwave the chocolate chips and shortening on high power for 1 minute. Stir well. Continue microwaving on medium power, stirring and checking the consistency at 30-second intervals, until the chocolate is about two-thirds melted. Stir until the residual heat finishes the job and the chocolate mixture is smooth and has cooled to warm. (You can also melt the chocolate and shortening on the stove.)
Line several large rimmed baking sheets with wax paper. (Or just use the ones you already have lined...I did.) Remove about 12 centers from the freezer at a time for dipping. Using a toothpick, dip a ball partially into the chocolate, leaving about one quarter of the ball (around the pick) uncovered so that the peanut butter mixture shows. Shake off as much excess chocolate as possible. As you work, place the candies on the wax paper, spacing them about 1 inch apart with the "eyes" up. Patch the tiny hole left by the toothpick by smoothing the peanut butter filling with a fingertip. If the chocolate cools and stiffens too much for dipping, reheat it in the microwave on medium power (or in the saucepan over lowest heat), stirring every few seconds, until just warm enough to use. As each sheet of buckeyes is prepared, transfer it to the refrigerator. Refrigerate until cold and firm, about 30 minutes. Pack in airtight containers with wax paper between the layers.
The buckeyes will keep in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. Serve lightly chilled; they should not come to room temperature. If frozen, let thaw in the refrigerator. Makes 60-70 buckeyes.
~Sarah
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