19 December 2010

Ohio Buckeyes

We made these this past weekend. I grew up in Ohio and Christmas was not complete without these! They are heavenly! This recipe makes a bunch, perfect for sharing.

Ohio Buckeyes
4 cups smooth peanut butter
1 cup butter, at room temperature
6 cups powdered sugar
2 tbsp. vanilla
1 (12 oz.) bag semi-sweet chocolate chips
1/2 cup paraffin, shaved
In a large mixer bowl, beat peanut butter, butter, sugar and vanilla together. Cover and chill until firm or overnight. Roll into small buckeye-sized balls, about 1" in diameter, and place on shallow, wax-paper-lined pans (cookie sheets work well). Chill until firm. In the top of a double-boiler, melt the chocolate chips and paraffin. With a candy-dipper or a toothpick*, dip balls into the chocolate, leaving just a small spot of peanut butter showing (so that they look like buckeye nuts). Place on wax paper to cool. It's a good idea to chill them again before peeling them off the wax paper to put in containers. Keep refrigerated until serving time.
Makes about 100 buckeyes.
*I smooth out the toothpick hole with a clean fingertip later:)

1 comment:

Kari said...

OOOH! Yummy! I'm drooling. =)