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recipecommunityI have not made these but I LOVE buckeyes!
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BUCKEYES
3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut butter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted)
Method:
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape. About 30 minutes. Shape into 1 1/2 inch balls.
Melt chocolate bark according to package directions.
Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn't stick.
Using a tooth pick or wooden skewer, dip each ball into chocolate--coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.
Makes about five dozen candies.
~~~
BUCKEYES
3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut butter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted)
Method:
Beat butter and peanut butter in large bowl until blended. Gradually add powdered sugar, beating until well-blended. Cover. Refrigerate until firm enough to shape. About 30 minutes. Shape into 1 1/2 inch balls.
Melt chocolate bark according to package directions.
Best results are when peanut butter balls have had time to come to room temperature and dry a little on the outside. If they are straight out of the refrigerator, the peanut butter gets condensation on it, and the chocolate doesn't stick.
Using a tooth pick or wooden skewer, dip each ball into chocolate--coating 3/4 of the ball. Place on wax paper, uncoated side up. Let stand until chocolate sets up. Store in airtight container at room temperature.
Makes about five dozen candies.
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Date: 2014-07-14 04:20 am (UTC)I don't use margarine for anything anymore and I use melted butter instead of oil in most things too. Tastes so much better to me...