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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I found this recipe out of The Deen Bros. Y'All Come Eat cookbook. Ingredients:
3 cups confectioners' (powdered) sugar |
1 cup creamy peanut butter |
1/4 cup (1/2 stick) unsalted butter, softened |
1 teaspoon vanilla |
3 cups semisweet chocolate chips |
50 toothpicks |
Directions:
1. Line a large baking sheet with parchment paper; set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together the sugar, peanut butter, butter, and vanilla.(The dough should be slightly crumbly.) Roll the dough into 1-inch balls.Transfer the balls to the prepared baking sheet and stick a toothpick into each ball.Place the sheet in the freezer and chill for 30 minutes to an hour.
3. In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.Hold a ball by the toothpick and place a fork under the ball to stabilize it while you dip.Dip the ball in the chocolate, leaving a small hole of peanut butter showing at the top of the ball as the buckeye. Let the excess chocolate drip back into the pot.Return the buckeye to the baking sheet.Repeat with remaining balls.
4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Makes About 48 Pieces
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