½ cup butter
1lb confectionery sugar
1 ½ cup peanut butter
1 ½ teaspoon vanilla
Mix together all ingredients and form into small balls. Put these balls in the refrigerator for 3 hours or overnight.
Melt 1 package (6 oz) semi-sweet chocolate chips on top of double boiler (add paraffin wax just enough so it has a good shine and doesn’t show finger prints on finished buckeye). Dip balls in chocolate but leave just a little of the peanut butter part showing..
My mom always made these and chocolate covered cherries.
I have 3 questions!! Firstly, can you describe Graham crackers please? (Sorry, am British and want to find UK equivalent!) Secondly, what is 'shortening'? And lastly, does putting paraffin wax into the chocolate make up for not tempering?! Anything to avoid tempering!
These recipes are so lush, I can't wait to try them!! Thank you!
And lastly, does putting paraffin wax into the chocolate make up for not tempering?! Anything to avoid tempering!
Yes the paraffin wax is used in place of tempering the chocolate. If you use too much or the chocolate takes on a waxy taste, use too little and the chocolate melts to easily (not that mine survive long enough for that).
4 cups of confectioners sugar (powdered sugar)
1 1/2 cups of smooth peanut butter
1 cup (2 sticks) of butter
1 1/3 cups of graham cracker crumbs
2 cups of semi-sweet chocolate chips (16-ounces)
1 tablespoon of shortening
You have just made my heart stop. These remind me in part or ingredients of Dracula's eyeballs that I make during Halloween. They are scary good, sinful some would say, that'd be me. Thank you so much for posting this, these look sooooooooooooooooooooooooo incredible. Also, I'd not known of the graham cracker crumbs either. <--- good tip
...Trials travel best when you're taking the transportation known as prayer...SLRC