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Place the peanut butter balls on a cookie sheet covered with wax paper. Chill in the refrigerator for one hour, or until they are firm enough to hold a toothpick. While the buckeyes are in the refrigerator, melt 1 1/2 cups Ghiradelli semi-sweet chocolate chips with 1/3 bar paraffin in a double broiler over medium heat.
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Insert toothpick in peanut butter ball. Dip Ÿ of ball into chocolate, leaving top uncovered to resemble a buckeye. Allow excess chocolate to drip from the buckeye. Dab the bottom of the buckeye on a piece of wax paper to remove excess chocolate, then place the buckeye on a wax paper-lined baking sheet. Remove toothpick.
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Step 1: Make the peanut butter dough. Start by creaming together peanut butter, softened butter, and vanilla extract until smooth and creamy, about 30 seconds. You can use a stand mixer, or large glass mixing bowl if using a handheld mixer. Next, gradually add powdered sugar until the dough is very thick.
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Step. 3 Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chopped chocolate in a dry, heat-proof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water. Step.
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Using a recipe that has been passed down for generations, our hand-rolled and dipped buckeyes are light and creamy with just the right peanut butter-to-chocolate ratio. No reviews yet⊠be the first! $18.95. What size box?: œ pound gift box (about 15 pieces) Pay in 4 interest-free installments for orders over $50.00 with. Learn more. Add To Cart.
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Insert a toothpick or skewer about 3/4 the way into a peanut butter ball. Dip the peanut butter balls into the melted chocolate leaving a small amount of the top uncovered so that the candy resembles a buckeye. Allow the excess chocolate to drip back into the bowl and then place the buckeye on the lined baking sheet.
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Prepare a large baking sheet with parchment paper. Using a small cookie scoop, scoop out the dough, then roll each scoop around in your hands to make it round. Place onto the prepared baking sheet and cover lightly with plastic wrap. Place into the fridge for 4 hours (up to overnight) to firm up. Melt chocolate.
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Leave a circle of peanut butter on top showing near the toothpick about the size of a nickel. Allow any excess chocolate drip back into the bowl, then place on the parchment paper. Place the pan in the freezer the buckeyes for at least 15 minutes. Remove the toothpick from each candy.
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Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes. Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth.
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Line a sheet pan with parchment paper. Set aside. Cream butter and peanut butter together until smooth and completely combined, about 2 minutes. Beat in the vanilla extract and salt. Add 1 1/2 cups powdered sugar and mix on low speed until mostly combined and then increase the speed to high for one minute.
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Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight. In a medium microwave-safe bowl, combine the chocolate and oil. (Buckeyes need to be stored in the refrigerator, which can dull the finish of the chocolate coating.
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Line a cookie sheet with parchment paper or wax paper and roll out the peanut butter mixture into 1-inch balls. Once the baking sheet is full, freeze the balls for 30 minutes to harden. Melt the chocolate. Dip the chilled peanut butter balls in the chocolate using toothpicks as skewers to hold the balls.
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Buckeyes. Cream together 1 cup of peanut butter, 6 Tbsp of butter, 1 tsp vanilla, and 1/2 tsp fine salt in a large bowl with a hand mixer or stand mixer fitted with a whisk attachment until smooth and combined. Add in 2 1/4 cups powdered sugar and mix on low until combined. The dough should be thick.
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Chocolate Bars Are the Best Choice for Making Buckeyes. One of the secrets to success when making buckeyes is starting with a type of chocolate that melts with ease, blankets each sweet ball of peanut butter, and hardens again into a snappy shell. And for that you'll want to stick with a few good-quality bars of chocolate.