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Ingredients
- Filling:
- 12 oz. powdered sugar
- 1 stick butter, room temp
- 8 oz. creamy peanut butter
- 1 teaspoons vanilla extract
- Coating:
- 6 oz. semisweet chocolate chips
- 1/4 slab paraffin wax
Preparation
Step 1
Combine powdered sugar, butter, peanut butter and vanilla in a large bowl. Mix well. Form dough into 1” balls and refrigerate about 1 hour.
TO MELT THE CHOCOLATE:
Use a small heavy bottomed saucepan. Cut paraffin into small pieces and place in pan with chocolate chips, heat over lowest heat, stir every minute or so. When the paraffin and chocolate have melted, start dipping balls, poke a toothpick into the ball and dip and swirl to coat ¾ of the way up. Place the dipped balls on a wax paper lined cookie sheet. Freeze about 20 minutes. Carefully remove buckeyes from cookie sheet, remove toothpick and rub out the hole. Store in freezer.