Ohio Buckeye Peanut Butter Chocolate Candy Food

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

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.

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.

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.

EASY BUCKEYE BARS

Steps:

• Grease a 10x15-inch jelly roll pan.
• Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

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.

OHIO BUCKEYE PEANUT BUTTER & CHOCOLATE CANDY

Steps:

• In a large bowl, mix together peanut butter, butter, powdered sugar and vanilla.
• Shape mixture into 1 inch balls, inserting 1 toothpick in top center.
• Refrigerate balls for at least 2 hours.
• Over low heat, melt shortening with chocolate chips until smooth.
• Dip each peanut butter ball into chocolate leaving small uncoated top area (resembling a buckeye).
• Cool on wax paper and refrigerate (or freeze) for additional 2 hours before serving.

OHIO STATE BUCKEYE CANDY

Steps:

• Blend sugar, peanut butter and butter together thoroughly.
• Roll mixture into walnut-sized balls and insert a toothpick into each.
• Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
• Melt chocolate and paraffin in a double boiler.
• Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the "eye" of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
• Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.