Buckeye Fudge Food

EASY BUCKEYE RECIPE

Steps:

• Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined.
• Add brown sugar and vanilla extract. Stir well.
• Gradually add powdered sugar until completely combined. Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**
• Place on wax-paper lined cookie sheet and freeze for 15-20 minutes.
• While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup).
• Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.
• Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark.
• Allow chocolate to harden before eating and enjoying.
• Buckeye balls are best kept refrigerated.

BUCKEYE FUDGE

Steps:

• Line 9-inch square pan with foil; spray with cooking spray.
• In large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
• Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press mixture evenly in pan. Refrigerate 30 minutes.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Cut into 8 rows by 8 rows. Store covered in refrigerator.

BUCKEYE CANDY

Steps:

• Mix peanut butter and powdered sugar together in mixer, then mix in the butter. Roll mixture into balls.
• Melt the chocolate candy coating according to package directions. Dip balls into melted chocolate leaving a circle of peanut butter showing.
• Place on wax paper. Store in refrigerator.

BUCKEYES

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 I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BUCKEYES

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.