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Buckeye Balls
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- #29199
This peanut butter and chocolate candy is shaped to look like the Buckeye nut (also known as a horse chestnut).
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/2 cup butter
1 pound powdered sugar
1 1/2 cup creamy peanut butter
12 ounces semisweet chocolate pieces
2 tablespoons shortening
directions
Combine the butter, powdered sugar, and peanut butter in a bowl and mix until creamed together.
Roll the peanut butter mixture into small balls. If the mixture doesn't hold together, add more butter.
Place the peanut butter balls on a cookie sheet covered with waxed paper and place in the refrigerator to chill for 45 minutes.
Meanwhile, combine the chocolate and shortening in the top of a double boiler over simmering (not boiling) water. Stir to combine.
When the dough has chilled and the coating is melted, dip the peanut butter balls into the chocolate using toothpicks. Do not completely cover the candy in chocolate, leave the top exposed. Place the dipped candy back on the baking sheet and return to the refrigerator. Let chill for one hour before serving.
Remove the toothpicks from the candy and touch them up where the toothpicks were by gently smoothing the hole over with a spoon.
Store the candy in the refrigerator.
nutrition data
280 calories, 17 grams fat, 31 grams carbohydrates, 5 grams protein per cookie. This recipe is low in sodium.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
December 14, 2010
This was my first try at making candy and this recipe worked great. They turned out a little bigger than I wanted but still good.