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Buckeyes

Source of Recipe

Fluffy's Kitchen


Recipe Introduction

Adapted from a recipe I got from a friend... I have had more people tell me these are better than Reese's! I tend to agree, and I honestly think it's because there are only a few, really good ingredients here... no fillers or preservatives like you get in packaged candy. The rolling and dipping are time consuming, not gonna lie, but you'll get the hang of it quickly! UPDATE/2013: Boy did I screw something up this year! I don't know if I mis-measured the powdered sugar, or if it was the kind of peanut butter I used, but the "dough" was nearly unmanageable. It was way too soft. I want to add here, that if the dough is too creamy, ADD MORE POWDERED SUGAR. I nearly had to freeze the stuff to be able to work with it! And even then, wow, what a mess. I made these last year and they were PERFECT. So I don't know... all I can say is make sure the dough is nearly crumbly, and not too soft.

List of Ingredients

3 cups confectioners sugar, sifted
2 cups creamy peanut butter
4 tablespoons (1/2 stick) butter, at room temperature
pinch of salt (important ingredient, don't omit!)
12 oz of chocolate candy coating ("bark")
1/2 bag of semi sweet chocolate chips (6 oz)



Recipe

Line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the peanut butter, butter, and a pinch of salt at medium speed. Slowly beat in the confectioners sugar. The dough should end up slightly crumbly. Chill the dough for an hour or two.

Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet. Place in the freezer and chill for at least an hour, better to freeze til solid.

In a medium saucepan, melt the chocolate candy coating and the chocolate chips, stirring until smooth.

Using a fork, drop the balls, one at a time, into the chocolate. Work fast! Sort of roll the ball over til completely coated, then lift out with the fork. (You're not stabbing the ball with the tines of the fork, but using the fork as a lifting device.) Place the ball back on that nice, lovely, cold baking sheet that you just took out of the freezer. This helps the chocolate set up quickly. Repeat with the remaining balls.

Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight.