plumies
Senior Cook
Buckeye Candy
This oldie but goodie recipe for Buckeye Candy. I get requests for this all the time.
Ingredients:
1 (18 oz) jar creamy peanut butter (I like to use Jiffy Creamy)
1/2 C butter, softened (you can substitute with margarine)
1 lb confectioners' sugar (~3.5 cups) (see Note below)
1 Tbsp vanilla
12 oz milk chocolate chips (you can substitute with semi-sweet)
1-2 Tbsp Crisco shortening (you can substitute with 3-4 oz of paraffin wax)
Makes ~80 buckeyes
This oldie but goodie recipe for Buckeye Candy. I get requests for this all the time.
Ingredients:
1 (18 oz) jar creamy peanut butter (I like to use Jiffy Creamy)
1/2 C butter, softened (you can substitute with margarine)
1 lb confectioners' sugar (~3.5 cups) (see Note below)
1 Tbsp vanilla
12 oz milk chocolate chips (you can substitute with semi-sweet)
1-2 Tbsp Crisco shortening (you can substitute with 3-4 oz of paraffin wax)
Makes ~80 buckeyes
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with Crisco shortening in a double boiler.
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on waxed paper. You can put a small dollop of chocolate over the hole. I often have lots of left over chocolate and like to use a fork to drizzle thin streams of chocolate over the buckeyes to give it a gourmet look. Kind of look like chocolate truffles.
- Let set at room temperature or refrigerate. I usually refrigerate to help speed up the cooling and hardening of the chocolate due to space. After they are set, I stack them in an airtight container and keep them in the refrigerator. I've kept some as long as 3 weeks.
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