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Full Online Book HomeLearning KitchenCandy - Buckeyes - Buckeyes By Sandyoh
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Candy - Buckeyes -  Buckeyes By Sandyoh Post by :dscheerca Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1428

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Candy - Buckeyes - Buckeyes By Sandyoh

1/2 cup (1 stick) butter or margarine, at room temperature
1 (1-pound) box confectioners' sugar
1-1/2 cups peanut butter
1 teaspoon vanilla extract
1 (12-ounce) package real chocolate chips
1 tablespoon shortening

Cream the butter, confectioners' sugar, peanut butter, and vanilla. Form into small (buckeye-size) balls and refrigerate overnight.

Melt the chocolate chips and shortening in the top of a double boiler. Stick a toothpick in the candy ball and dip it into the chocolate mixture. Leave part of the ball uncovered so it resembles a buckeye, but cover the toothpick hole. Place on waxed paper to cool and harden. (These candies can be frozen.)

Yield: 3-4 dozen

Source: Cincinnati Recipe Treasury
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Candy - Buckeyes By Leslie Ak Candy - Buckeyes By Leslie Ak

Candy - Buckeyes By Leslie Ak
1 lb. margarine, room temperature 3 lbs. peanut butter, chunky 3 lbs. powdered sugar 3 12-oz. pkgs. chocolate chips 3/4 slab paraffin Mix margarine, peanut butter and powdered sugar together with hands. It will be very stiff. Shape heaping teaspoonfuls of dough into balls. In top of double boiler, melt paraffin and chocolate chips. Stick a toothpick into peanut butter balls and dip into melted chocolate, leaving a little uncovered spot at top. Place buckeyes on cookie sheets lined with waxed paper. After they have set briefly, remove toothpicks and use your fingertip to gently smooth tops to cover toothpick holes.

Candy - Buckeyes -  Buckeye Recipes By Andy Candy - Buckeyes - Buckeye Recipes By Andy

Candy - Buckeyes -  Buckeye Recipes By Andy
1 lb. creamy peanut butter (room temperature) 1/2 lb. butter (room temperature) 1-1/2 lb. powdered sugar (aka icing sugar) 2 (12 oz.) pkg. chocolate chips 1/2 bar paraffin Mix peanut butter and butter together with sugar until smooth texture develops. Form small balls the size of buckeyes. Refrigerate. Slowly melt chips and paraffin together in top of double boiler or heavy saucepan. Using a toothpick, dip cold buckeyes into chocolate until covered. Let dry on waxed paper. Remove toothpick. Makes approximately 100 candies. From: Gretchen (@ ()) @ Gail's This recipe just came in Southern Living Buckeyes 1 (16 oz.)