BEST EVER BUCKEYES
Small peanut butter balls that taste even better than Reese's Cups. The taste so good- be careful, they are addictive!
Provided by Jo2678
Categories Candy
Time 10m
Yield 40-50 balls
Number Of Ingredients 6
Steps:
- Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
- Shape into 1" balls.
- Refrigerate balls.
- Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
- Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
- Cool on wax paper and store in refrigerator or freezer.
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
BUCKEYES
Make and share this Buckeyes recipe from Food.com.
Provided by Jifreg Recipes
Categories Dessert
Time 30m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
- PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
- INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
- Variation:.
- SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.
Nutrition Facts : Calories 813.1, Fat 43.7, SaturatedFat 24.9, Cholesterol 48.8, Sodium 403.7, Carbohydrate 114.9, Fiber 4, Sugar 107.2, Protein 3
BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)
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.
Provided by Karen..
Categories Candy
Time 45m
Yield 80 Buckeyes
Number Of Ingredients 7
Steps:
- 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.
BUCKEYE BALLS II
These are chocolate-covered balls of peanut butter and confectioners' sugar.
Provided by Allison O'Brien
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 12 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 81.2 mg, Sugar 20.7 g
BUCKEYES
The classic recipes for buckeyes I've found on the web use up to twice the amount of powdered sugar (yes, 6 cups) and two full sticks of butter for the same amount of peanut butter. This variation is less aggressively sweet, with a little tang from cream cheese and warm flavors from the graham crumbs. The only thing I wished it had was salt - perhaps a quarter teaspoon? Maybe a half teaspoon of something light and flaky? I think that salt really brings out the flavor in a peanut butter candy (try just the peanut butter portion of a Reese's peanut butter cup alone if you don't believe me), especially against a chocolate coating.
Provided by Vylet Chef
Categories Candy
Time 30m
Yield 64 Candies
Number Of Ingredients 7
Steps:
- Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry - perfect for shaping. Set it aside while you prepare the coating.
- Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I'd go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers.
- Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon's worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
- Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don't fuss too much; even the "ugly" ones won't go to waste.
- Chill the buckeyes until they are set, about 30 minutes.
- Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I'd say at least a week, should you keep them in a lockbox and hide the key.
Nutrition Facts : Calories 101.4, Fat 8.1, SaturatedFat 3.7, Cholesterol 5.8, Sodium 39.9, Carbohydrate 7.5, Fiber 1.3, Sugar 4.7, Protein 2.4
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