Buckeye Candy
Here is another item from our cookie baking marathon. If you have checked out my About page, you have probably read that I joke about putting peanut butter on just about anything to make it better. Well, I think chocolate is one thing that I am pretty sure no one can deny is remarkably improved by the addition of peanut butter. How about when you add in a LOT of powdered sugar and some butter to the mix?
For me, Buckeyes are just one of those cookies / candies that simply fit with the Holiday season. Until we started making them, it didn’t even register in my mind how similar these are to the peanut butter and chocolate fudge that I like to make. The fudge is slightly more creamy, and does taste a bit different, but essentially, they are just about the same thing. Maybe in the future I can work to combine the two recipes to get the best of both worlds…
Buckeye Candy
INGREDIENTS
- 2 cups creamy peanut butter (not all-natural)
- 1/4 cup (1/2 stick) butter or margarine, softened
- 3 3/4 cups (16 oz. box) powdered sugar
- 2 cups (12 oz. pkg.) semi-sweet chocolate chips
- 2 Tbsp. vegetable shortening
METHOD
1. Beat the peanut butter and butter in a large mixing bowl until creamy. In small increments, beat in the powdered sugar until mixture holds together and is moistened.
2. Roll into 1 inch balls, and place on baking sheets lined with wax paper. Place in the freezer for about an hour.
3. Melt the chocolate chips and shortening in a microwave safe bowl for 1 minute. The chips may not be completely melted, simply stir and they should create a thick, creamy mixture. If necessary, microwave for an additional 10-15 seconds.
Note: For this part, you will need to act quickly. The peanut butter balls need to stay cold, and they chocolate needs to stay warm enough to not clump. It works much better if you can have a few people helping with the dipping. You may need to stop about halfway through the dipping process to re-chill the peanut butter balls, and re-heat the chocolate.
4. Dip the peanut butter balls by inserting a toothpick into the center, and quickly placing into the melted chocolate. Shake the excess chocolate form each ball, scraping the bottom of the candy on the side of the bowl. Return to the baking sheet, and refrigerate until set. Store covered in refrigerator or in a cool place.
This recipe is from Nestle’s Very Best Baking website.
I love buckeyes! My mom has made these since I was little and they were always my favorite Christmas cookie. I have never attempted them myself, but I may give it a go this year.
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