These buckeyes are irresistible and easy

By on December 16, 2011

My Christmas present for our readers is Twelve Days of Christmas Baking. Each installment, I’ll be offering you a favorite recipe to try for your own Christmas baking.

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.

Buckeyes

1 ½ pounds powdered sugar
1 16-oz jar smooth peanut butter
1 cup unsalted butter (2 sticks), softened
1 12-oz package semisweet chocolate morsels
1 TB shortening

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.

Shape into small balls (mouth-popper size) and chill.

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.

Previous Days of Christmas:
Day 1: Sweet holiday gifts from the oven »
Day 2: An intense chocolate rush »
Day 3: Great neighbors, great cookies »
Day 4: Raising the nutty bar to new heights »

See more at Kitchens Are Monkey Business »

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