CHILL TIME – 1 Hr
This is such an easy desert recipe:
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners’ sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)
- In a large bowl, combine peanut butter and butter; mix until smooth.
- Gradually add confectioners’ sugar, stirring until thoroughly mixed.
- Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
- In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.
- Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter.
- Place on the prepared baking sheet and remove toothpick.
- Using your finger, fill in the hole left by the toothpick.
- After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
- Makes about 5 dozen treats.
Notes
Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature. You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold. You may also find it in the aisle where baking supplies are sold.
See photos of real buckeyes (left) and confectionery buckeyes (right).
Here is a recipe from Sam the Cooking Guy.
2 C creamy peanut butter
1 C salted butter
16 oz (box) powdered sugar
Blend all together and shape into small golf balls or large marbles… however you envision it.
Place on a small baking sheet and freeze for one hour, or refrigerate for 3-4 hours.
In a double boiler, melt
2 C Nestle chocolate morsals
2 TBL vegetable shortening
2 TBL paraffin wax (also sometimes called baker’s wax or canning wax)
After balls are cooled, use toothpicks to hold them while you dip them ALMOST all the way into the chocolate.
Refrigerate at least one hour before serving.
