Buckeyes Peanut Butter Balls Dipped in Chocolate
These are delicious and quick to make, and only require a freezer and microwave, no Oven/Stovetop required.
1 cup of Creamy Adam's Peanut Butter (not the no-stir, use the original refigerated for atleast an hour)
1/4 cup (1/2 stick) up to 1/2 cup (1 stick) depending on preferences UNsalted Tillamook butter, softened (let it sit out for a half hour to soften or microwave for 15-20 seconds on high) Our preference is for 1/4 cup (1/2 stick) which we discovered by accident.
2 cups confectioners' sugar (powered sugar)
2 cups semi-sweet chocolate chips
1. Line two baking sheets with waxed paper; set aside.
2. In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Do not over mix or peanut butter will become sticky. Roll into 1" balls and place on backing sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place backing sheets in freezer for 30 minutes or until balls are firm.
3. Microwave chips in a glass bowl on high for 2 minutes, stirring midway.
4. Pierce each ball with a toothpick and dip into chocolate 3/4ths of the way deep, wiping excess chocolate on rim of bowl. Place on wax paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft.
5. Chill in freezer for 15-30 minutes; until set. Put buckeyes on a pretty paper plate, wrap in cellophane (plastic wrap) and tie with ribbon.
1 cup of Creamy Adam's Peanut Butter (not the no-stir, use the original refigerated for atleast an hour)
1/4 cup (1/2 stick) up to 1/2 cup (1 stick) depending on preferences UNsalted Tillamook butter, softened (let it sit out for a half hour to soften or microwave for 15-20 seconds on high) Our preference is for 1/4 cup (1/2 stick) which we discovered by accident.
2 cups confectioners' sugar (powered sugar)
2 cups semi-sweet chocolate chips
1. Line two baking sheets with waxed paper; set aside.
2. In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Do not over mix or peanut butter will become sticky. Roll into 1" balls and place on backing sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place backing sheets in freezer for 30 minutes or until balls are firm.
3. Microwave chips in a glass bowl on high for 2 minutes, stirring midway.
4. Pierce each ball with a toothpick and dip into chocolate 3/4ths of the way deep, wiping excess chocolate on rim of bowl. Place on wax paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft.
5. Chill in freezer for 15-30 minutes; until set. Put buckeyes on a pretty paper plate, wrap in cellophane (plastic wrap) and tie with ribbon.
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