Tuesday, January 4, 2011

Peanut Butter Balls (Buckeyes)

These are a trraditoinal easy cookie, or candy really.  My mom always made them at Christmas and so now I do.  They are easy to pop in the mouth and let melt away.  Always a favorite and classic.

adapted from Joy of Baking

  • 2 cups creamy peanut butter
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 teaspoon salt
  • 1 tsp pure vanilla extract
  • 2 - 2 1/2 cups confectioners (powdered or icing) sugar
  • can add 1 c. crushed graham crackers or 2 c. rice crispies)
  • Chocolate Coating
  • 9 ounces semi sweet chocolate, coarsely chopped or choc. chips
  • 2 tablespoons vegetable shortening


Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary). Then add rice crispies or graham crackers crumbs.
Roll the dough into 1 inch, or smaller, round balls. Place on cookie sheet and refrigerate for about one hour, or until firm.
Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water or in 30 second intervals in the microwave. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons, remove the peanut butter ball from the melted chocolate. Place the covered balls back on the baking sheet. After all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.
Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the chocolate, leaving the top quarter of each ball undipped.
Makes about 40 pieces, depending on size.

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