Buckeyes

Ingredients

  • 2 1/2 Cups confectioners' sugar
  • 3/4 Cups Peter Pan® Creamy Peanut Butter
  • 1/2 Cup butter, softened
  • 1/2 Teaspoon salt
  • 1 1/4 Cup semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz)
  • 1 Tablespoon vegetable shortening

Directions

Blend together confectioner's sugar, peanut butter, butter and salt in medium bowl with electric mixer on low speed. Mixture will be stiff. Line large baking pan with waxed paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round; place on prepared baking pan. Freeze 30 minutes or until set.

Place morsels and shortening in top of double boiler over simmering water in the bottom. Melt over medium-low heat; blend well. Reduce heat to low.

Insert wooden pick into top of frozen peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical “buckeye” appearance. Place coated side on prepared baking pan. Repeat until all pieces are coated. Refrigerate at least 1 hour or until chocolate is set. Store in airtight container in refrigerator.

Nutritional Facts

Servings42

Calories Per Serving81

Folate equivalent (total)4µg1%


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


Traditional Buckeye Recipe

Ingredients

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.


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