How to make my mom’s famous Buckeyes.
Mix peanut butter, confectioners’ sugar and butter in a mixing bowl until smooth.
Using a tablespoon-sized scoop measure out balls of the dough onto a parchment lined baking sheet. Round the balls between your hands to smooth them out, if needed.
Refrigerate for at least 2 hours.
Melt the semi-sweet chocolate chips in a double boiler or a bowl set over a saucepan with a little water set to a low boil, stirring continually until smooth.
Insert a toothpick into a peanut butter ball and dip it into the melted chocolate coating ¾ of the ball and leaving a bit of peanut butter visible on top.
Set it back onto the baking sheet, and repeat with the remaining balls. When all of the balls have been coated, top balls with one or two Christmas colored chocolate chips, and put sheet back in refrigerator to set chocolate.
Once chocolate is set you can store Buckeyes in an airtight container.
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This is the perfect buckeye recipe. I have tried others that turn out too dry, or not quite the right sweetness. I added a teaspoon of vanilla, and doubled the recipe. They are smooth, creamy, sweet, and addictive. This recipe is now going in the favorites! Thanks for sharing!
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