BUCKEYE BALLS II
These are chocolate-covered balls of peanut butter and confectioners' sugar.
Provided by Allison O'Brien
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h25m
Yield 30
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
- Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 22.8 g, Cholesterol 8.1 mg, Fat 12 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 81.2 mg, Sugar 20.7 g
PEANUT LADDOO BUCKEYE BALLS
Here's a simple, no-bake sweet that riffs on peanut laddoos, a bite-size Indian confection made of ghee, sugar and nuts, with a chocolate coating inspired by buckeyes, the peanut butter and chocolate treat popular in Ohio. It was dreamed up by Hetal Vasavada, the blogger and author of the dessert cookbook "Milk & Cardamom," which combines the traditional Indian flavors she grew up with and the Western sweets she encountered as an American kid in New Jersey. The cardamom, ghee and jaggery provide both an interesting twist to the traditional flavor combination and a slightly grittier texture, which Ms. Vasavada likens to that of a Butterfinger candy bar.
Provided by Priya Krishna
Categories snack, candies, cookies and bars, dessert
Time 25m
Yield About 15 balls
Number Of Ingredients 7
Steps:
- In a medium skillet, toast the peanuts over medium heat, shaking the pan, until fragrant and slightly darkened, 3 to 4 minutes. Transfer the peanuts to a food processor and process until pulverized into a fine powder. Add the jaggery, ghee, cardamom and salt and process until the mixture reaches the texture of thick, chunky peanut butter, 1 to 2 minutes, scraping down the sides every so often. The mixture should easily form a ball if you squeeze it with your fist.
- Scrape the mixture into a medium bowl. Tightly pack a tablespoon (about 15 grams) with the peanut laddoo mixture. Remove from the measuring spoon and give the peanut laddoo mixture a squeeze with your fist, then gently roll the mixture into a ball. (If the mixture seems sticky, you can grease your hands with ghee.) If your mixture is too crumbly, return it to the rest of the peanut mixture in the medium bowl and mix in an additional tablespoon (about 15 grams) of ghee. Try rolling again, adding more ghee as needed to help the mixture come together, then form into about 15 balls. Transfer all of the laddoos to a plate and freeze for 1 hour.
- Add the chocolate and coconut oil to a microwavable bowl, and microwave in 15-second increments, stirring between each increment, until the chocolate is fully melted, 1 to 2 minutes. Alternatively, if you don't have a microwave, you can set up a bain-marie by bringing a small saucepan of water to a boil over high. Once it reaches a boil, lower the temperature to reduce it to a simmer and place a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate and coconut oil to the bowl and stir until melted, 2 to 3 minutes. Remove the melted chocolate from the heat.
- Line a baking sheet with parchment paper. Remove the laddoos from the freezer; if any have flattened, roll them again into round balls. Insert a toothpick into each peanut laddoo and dip it into the chocolate, leaving about ⅓ of the laddoo exposed on top. Transfer each ball onto the parchment-lined baking sheet and remove the toothpick. If it's stuck, use another toothpick to push the laddoo off the inserted toothpick.
- Transfer to the freezer until the chocolate is set, 10 to 20 minutes. Gently use your finger to smoothen the surface of the peanut laddoo to cover the toothpick holes. Serve chilled. Store in an airtight container in the refrigerator for up to 2 weeks.
BUCKEYE BALLS
Peanut butter balls dipped in chocolate. They look like buckeye nuts. Absolutely delicious!
Provided by Angela J.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
- In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Nutrition Facts : Calories 366.1 calories, Carbohydrate 41.1 g, Cholesterol 13.6 mg, Fat 22.3 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 137.3 mg, Sugar 36.9 g
BUCKEYES, PEANUT BUTTER BALLS, OR REESE'S BALLS
Make and share this Buckeyes, Peanut Butter Balls, or Reese's Balls recipe from Food.com.
Provided by SweetsLady
Categories Candy
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix peanut butter, margarine, and sugar together.
- Roll into small balls and chill.
- Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.
- Enjoy!
- Optional - Drizzle second type of chocolate on top for decorative effect.
BUCKEYE BALLS
A friend of mine gave me this recipe many years ago and we would make dozens of them for our Christmas trays every year. They were the first things to go.
Provided by Nell Majeran
Categories Candy
Time 2h30m
Yield 24-36 balls, 24-36 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients together.
- Roll into 1" balls and place on waxed paper lined cookie sheet.
- Refrigerate 2 hours or overnight.
- Melt chocolate chips in double boiler with oil.
- Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
- Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.
Nutrition Facts : Calories 302.7, Fat 18.7, SaturatedFat 5.8, Sodium 120.6, Carbohydrate 34, Fiber 2.1, Sugar 30.3, Protein 4.9
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