By Rosie Hawthorne on December 16, 2011
This is another all-time favorite and highly requested candy at Christmastime. Buckeyes have peanut butter centers with a chocolate coating outside and they’re quite irresistible.
I actually had someone ask me one time how I got the peanut butter inside the chocolate. I patiently explained to her that I blew up miniature balloons and painted the chocolate over the balloon. Then I chilled them to harden the shells, popped the balloon and pulled it out of the shell, then used a syringe to squirt the peanut butter in. I can’t wait for her to try this recipe.
Note: When buying semisweet morsels, I use Nestles or Ghirardelli, not the generic store brand. There is a difference.
In a food processor, process sugar, peanut butter, and butter. Depending on the processor and its capacity, you may have to halve everything and do double batches. Process until thoroughly mixed.
Combine chocolate and shortening and melt. Let cool slightly.
Quickly roll each peanut butter ball in the chocolate and set on wax paper-lined pan. Refrigerate and let harden.
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