Recipe: D.I.Y. Buckeyes
These freeze well. I, regrettably, prefer them straight from the freezer. They are also the first of several Christmas candies, suitable for food gifts or the holiday buffet table, that we’ll look at in the next several weeks.
Chocolate and Peanut Butter Buckeyes
makes about 13 dozen
2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*
Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, settle down in front of a good movie or with some friends to roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.
Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.
Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer. If well-wrapped they can stay in the freezer for months, if you can stay away from them. Like I said, really good right out of the freezer!
*The wax makes these a little more stable and less prone to melt. But if you don’t want to ingest wax and leave it out, that’s fine. You’ll just have to be more careful about not letting them get too warm.
(Top image: Dessert of the Month Club)