Recipe(tried): Chccolate Peanut Butter Buskeyes

Title: Recipe: Buckeyes
Posted By: Hobbs
Date: November 19th 1998
In Reply to: ISO recipe for buckeyes
Board: TKL Cooking Club

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Buckeyes

Part One---------------
3 Pounds Powdered Sugar
2 Pounds Peanut Butter, Chunky or smooth
3 Tablespoons Vanilla
1 Pound Butter

Part Two----------
24 Ounces Semisweet Chocolate Chips
1/2 Bar Paraffin

PART ONE------------------------- Combine ingredients as in making pie
crust - then knead until sugar is completely absorbed. (Best to use
hands to accomplish this.) Now form into small balls, place on cookie
sheet and refrigerate before dipping.

PART TWO------------------------- Melt chocolate and paraffin in top
of double boiler. Stir thoroughly - be sure the water stays hot while
dipping and stir occaisionally.

Cover a cookie sheet with waxed paper - insert toothpick in center of
the chilled peanut butter ball and dip into melted chocolate until it
resembles a buckeye. Remove from chocolate and let drip off. Place on
waxed paper. When sheet is covered, place in refrigerator. The
chocolate becomes shiny as it cools. After the buckeyes are cool, rub
finger over toothpick hole to make a smooth surface.

HINTS! LARGE bowl is needed for mixing Part 1. Really large.
Experiment with the size of the balls - remember the chocolate adds to
size so keep this in mind.

Better to halve the Part 2 - and do in two operations unless you have
two double boilers and friendly helping hands to make the job move
right along.

The buckeyes, when cooled and set up, may be boxed - use wax paper
between layers. Refrigerated will keep for long periods if they last
so long.