Ingredients:
1 lb confectioners’ sugar
2/3 lb peanut butter ( smooth variety)
6 tablespoons unsalted butter ( softened)
1/2 lb semisweet chocolate
1/2 lb milk chocolate
1 tablespoon shredded paraffin wax
Directions:
Blend sugar, peanut butter and butter together thoroughly.
Roll mixture into walnut-sized balls and insert a toothpick into each.
Place balls on a waxed paper lined cookie sheet and then put them in the freezer for about 10 minutes, or until firm.
Melt chocolate and paraffin in a double boiler.
Holding onto the toothpick, dip each chilled peanut butter ball into the melted chocolate, leaving a small round area near the toothpick. This will be the “eye” of the buckeye. The dipping of each ball should be done quickly so the warm chocolate does not thaw the peanut butter too much. This can cause the ball to slide off the toothpick and into the chocolate.
Place a fresh liner of waxed paper on the cookie sheet and put the buckeys on it. Refrigerate at least one-half hour before serving. You can then place the buckeyes in a container. For best results, keep them refrigerated until you serve them.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.