Peanut Butter Buckeyes
List of Ingredients
1 pound butter, softened
2 cups peanut butter, creamy style
2 pounds powdered sugar, sifted
1 13 1/2 ounce box graham cracker crumbs
2 tsp vanilla extract
semi-sweet chocolate for dipping, several pounds for the whole batch of cookiesRecipe
In a large mixing bowl, combine the butter and peanut butter and cream until well combined and smooth. Slowly work in the powdered sugar and graham cracker crumbs. Add the vanilla. This will be a very stiff mixture and you want it evenly mixed. You may need to work the end amounts in by hand.
Roll into 1 Tablespoon size amounts, I like to use my #100 little cookie scoop to speed it up. Roll to smooth and let sit on a tray until you dip them.
Melt the chocolate according to directions. If using real chocolate, you will need to temper. If using a coating, then you just need to melt over simmering water until it's smooth. With a toothpick, stick into the ball and dip almost the whole way to leave a bit of the peanut butter ball showing at the top. Place on a wax paper covered sheet pan to firm.
Store in an air tight container for several days to a week.
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A Note from Chefmom...
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This recipe makes a HUGE amount, something like 12-13 dozen little balls. I usually just cut the amount in half, it is much easier to work with!! Also, they freeze really well. Just place on a sheet pan and freeze until hard, then place into a zip bag and remove the ones you need to dip. Let them come to room temperature before dipping or the coating can crack when it chills too fast.
This is one of those cookies that are made at Christmas, no matter what!!! I don't know a wedding in Western Pennsylvania that doesn't have these cookies served! The fact that you don't have to bake them makes up for the fact that they have to be formed by hand and then dipped in chocolate!!
You can also make the mixture and store it in the fridge for several weeks and just form them as you need them over the holidays.
Enjoy!!
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