Buckeyes Some Like Em Cold And Without Wax Food

OHIO BUCKEYE CANDY RECIPE

Steps:

• Cream butter, peanut butter, and vanilla together, adding confectioners' sugar until proper consistency is reached.
• Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.
• Melt chips and shortening together in the top of double boiler.
• Keep the chocolate mixture in double boiler over low heat while you dip each candy.
• Using a toothpick, dip each ball, covering about 3/4 of candy.
• Place candy on a sheet to cool.
• If you like, you can insert a lollipop stick into each like a cake pop.

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-SOME LIKE 'EM COLD (AND WITHOUT WAX)

Steps:

• Cook time is freeze time.
• Mix first 4 ingredients together in big bowl. (use your stand mixer if you have one to make the work easier).
• Wash hands and roll mixed dough into quarter or smaller size balls (we prefer them smaller than bigger -- they are more pop-able that way!). This recipe will make 5-6 dozen nickel size ones.
• Method #1 --.
• Place the balls on a big cookie sheet covered with wax paper. Stick a toothpick into each one. Set in freezer to firm up. After they are thoroughly chilled and working with 10 or so out of the freezer at a time, take a toothpick and dip into the chilled balls halfway into melted chocolate OR --.
• Method #2 --.
• Don't put toothpicks in, chill the balls in the freezer and let them harden up. With a small spoon, dip some melted chocolate bark over each ball trying to cover the end and maybe half way down. Let them harden up and then --.
• Either method you choose, store in an air tight container IN THE FREEZER. Trust me -- they are best this way.

CHOCOLATE & PEANUT BUTTER BUCKEYES

Steps:

• Combine first three ingredients and form into little balls about the size of quarters.
• Mixture will be dry.
• Melt chocolate chips and wax in microwave or double broiler.
• With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.
• Place onto wax paper to cool.
• Cover toothpick holes when chocolate has dried.

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.