Easy Buckeye Recipe Peanut Butter Balls Food

BUCKEYE PEANUT BUTTER BALLS

Steps:

• In a small mixing bowl, mix together the softened butter, creamy peanut butter, and powdered sugar.
• Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can, and place it on a baking sheet lined with wax paper. Continue rolling the rest of the dough into balls.
• Add toothpicks, for dipping, to each ball.
• Chill the peanut butter balls in the fridge or freezer for about 30 minutes.
• Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
• Remove the peanut butter balls from the freezer, and using the inserted toothpicks, dip every single peanut butter ball, partially immersing each one into the melted chocolate.
• Chill the chocolate covered peanut butter balls in the fridge or freezer 'til set, probably about 15-20 minutes.
• Then remove all the toothpicks and cover up the holes with your finger (optional step).
• Store the buckeyes in a wax paper lined airtight container or festive Christmas tin in the fridge.

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:

• 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.

PEANUT BUTTER BUCKEYES

Steps:

• Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)
• Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
• Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.

BUCKEYES, PEANUT BUTTER BALLS, OR REESE'S BALLS

Steps:

• Mix peanut butter, margarine, and sugar together.
• Roll into small balls and chill.
• Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.
• Enjoy!
• Optional - Drizzle second type of chocolate on top for decorative effect.

BUCKEYES (CHOCOLATE AND PEANUT BUTTER BALLS)

Steps:

• Mix together the butter, peanut butter, rice krispies and icing sugar.
• Roll the mixture into bite-size balls.
• Chill the balls until firm.
• Melt chocolate and wax in a double boiler until completely melted.
• Coat the balls in the chocolate mixture.
• Chill until the chocolate hardens.

EASY PEANUT BUTTER BALLS

Steps:

• In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
• Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
• Melt chocolate in the microwave.
• Use 20-second zaps and mix in between each zap until smooth.
• Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
• Return to wax paper and refreeze.
• Store in airtight container and serve from frozen.

BEST EVER BUCKEYES

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.