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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 60 |
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I've been having a craving for peanut butter and chocolate thought I'd try these. This was a recipe I found in BH&G magazine Christmas Cookies (1998) I like this recipe because of the vanilla and the fact it contains no rice crispies and no wax. 2 1/2 cups of chocolate chips is close to 16 ounces. After dipping the buckeyes I put the rest of the chocolate on a silpat and sprinkled some almonds on top, no point wasting good chocolate. I enjoyed them very much, so did my son. Ingredients:
3/4 cup butter, melted (no substitutes) |
3 1/4-3 3/4 cups sifted powdered sugar |
1 cup peanut butter |
1 tablespoon milk |
1/2 teaspoon vanilla |
16 ounces semisweet chocolate |
1 tablespoon shortening |
Directions:
1. Combine melted butter and 2 cups of powdered sugar, beat till smooth.
2. Add peanut butter and beat till combined.
3. Stir in milk and vanilla.
4. Beat in enough of the remaining sugar to make a firm but crumbly mixture.
5. Roll into 1 inch balls, and let firm up in fridge for 30 minutes.
6. Melt chocolate with shortening, cool slightly.
7. Dip peanut butter balls in chocolate till 3/4 covered.
8. Place in fridge until firm.
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