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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a less sticky version of buckeye candies. Makes it a lot easier to roll and dip the peanutbutter! Plus the measurements are easier to understand too. Ingredients:
2 cups creamy peanut butter |
1 cup butter |
4 1/2 cups powdered sugar |
1/2 slab paraffin wax |
12 ounces semi-sweet chocolate chips |
Directions:
1. melt butter on low in a saucepan and then add powdered sugar. Pour mixture into a large mixing bowl and add peanutbutter. Chill until firm, them roll into balls. I use a melon baller for perfectly sized balls. Chill again until firm. While peanutbutter is chilling, melt paraffin and chocolate chips in a double boiler. (I grate paraffin and it makes it melt much faster). When peanutbutter balls are firm again, dip into chocolate using toothpicks or uncooked spaghetti! Store in airtight container with layers seperated by wax or parchment paper.
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