My Buckeyes Food

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 (PEANUT BUTTER BALLS)

Steps:

• In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth. This may take several minutes
• Roll into 1 inch balls and place in the freezer for at least 1 hour.
• Place the chocolate and paraffin wax in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted. (you can also use a double boiler or chocolate melting pot to melt the chocolate).
• Dip the chilled peanut butter balls three fourths of the way into the melted chocolate and place on a wax paper lined cookie sheet until chocolate is set.
• Store in the fridge or the freezer.

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

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.

BUCKEYES BAR RECIPE

Steps:

• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Beat butter and peanut butter in large bowl with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of prepared pan.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is completely melted; stir until well blended. Spread over peanut butter layer.
• Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting into bars.

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.

BUCKEYES

Steps:

• Mix peanut butter, powdered sugar, and vanilla.
• Add margarine.
• Roll into balls and let chill thoroughly.
• Melt chocolate chips and parafin. Dip balls in the chocolate mixture. Toothpicks are a smart choice. Traditionally, leave a portion of the ball uncoated.
• Place dipped balls on waxed paper-covered cookie sheets and refrigerate.

CRUNCHY BUCKEYES

Steps:

• In a large mixing bowl, mix together melted butter, peanut butter, confectioners' sugar, and vanilla until well combined. Stir in Rice Krispies (by hand).
• Line a cookie sheet or jelly roll pan with wax paper. Roll the peanut butter dough into 1-inch balls and place the balls on the lined pan.
• Place pan in the freezer and chill the peanut butter balls until firm, about 30 minutes.
• Combine chocolate chips and shortening in the top of a double boiler or small shallow mixing bowl set over simmering water.
• Stir frequently until chocolate chips are melted and smooth.
• Remove melted chocolate from the pot of simmering water. Remove peanut butter balls from the freezer.
• Working with one peanut butter ball at a time, stick a wooden pick into the ball - inserting it about 3/4 of the way in & making sure to not poke through the bottom of the ball.
• Hold onto the wooden pick as a "handle;" dip the bottom portion of the peanut butter ball into the melted chocolate, leaving some of the peanut butter exposed at the top. Let any excess chocolate drip off back into the melted chocolate.
• Place on the wax paper-lined pan and gently remove the wooden pick.
• Repeat until all peanut butter balls have been dipped in chocolate.
• Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
• Store in a sealed container in the refrigerator (or freezer) until serving.
• The peanut butter dough will be pretty stiff and look dry - don't worry, that's how it's supposed to be. It will come together and smooth out when you roll the dough into balls.
• I use a small cookie scoop (about 1 tablespoon capacity) to scoop out the peanut butter dough for each ball. This helps keep all my crunchy buckeyes pretty close to the same size.
• See my post How to Melt Chocolate: On the Stove & In the Microwave for helpful tips on melting chocolate.

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.

OHIO STATE BUCKEYES

Steps:

• Melt peanut butter and butter over double boiler or microwave. Transfer to mixing bowl. Add powdered sugar to warm peanut butter and butter mixture a bit at a time while mixing on medium-high speed. Mix until very smooth--very important! Put creamy mixture in refrigerator until cooled completely.
• Scoop scant tablespoonfuls of peanut butter mixture and roll into balls. Put balls on parchment or wax paper, stick a toothpick in each and freeze until frozen hard.
• Melt chocolate and wax in double boiler. Get peanut butter balls out of freezer and dip in chocolate, leaving a circle of peanut butter on top around toothpick. They will now look like a buckeye nut! Put back in refrigerator until chocolate is set. Remove toothpicks and package in resealable containers.
• Store in fridge or freezer. Never let the balls get to room temperature.