Mybuckeyes Recipes

Steps:

• COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
• PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
• INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
• Variation:.
• SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1. Continue recipe as directed.

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

Steps:

• Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth.
• Melt peanut butter chips; stir into cheese mixture. Add nuts.
• Chill 2-3 hours. Shape into 1-inch balls.
• In small saucepan over low heat, melt chocolate chips with shortening. With wooden pick, dip each peanut butter ball into chocolate mixture, not coating completely.
• Place on parchment paper-lined baking sheets until firm.
• Store covered at room temperature or in refrigerator.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Mix peanut butter, powdered sugar, and vanilla.
• Add margarine.
• Roll into balls and let chill thoroughly.
• Melt chocolate chips and parafin. Dip balls in the chocolate mixture. Toothpicks are a smart choice. Traditionally, leave a portion of the ball uncoated.
• Place dipped balls on waxed paper-covered cookie sheets and refrigerate.