| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Chocolate, Candies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Powdered Sugar |
| 1 1/2 |
c |
Creamy Peanut Butter |
| 1/2 |
c |
Unsalted Butter, Room Temp |
| 1 |
ts |
Vanilla Extract |
| 1 |
lb |
Semisweet Chocolate, Coarsely Chopped |
INSTRUCTIONS
Mix first 4 ingredients in large bowl to blend. Cover and refrigerate
for at least 4 hours or overnight.
Form peanut butter mixture into 3/4-inch diameter balls.
Arrange on baking sheets. FREEZE 1 hour.
Line additional baking sheets with waxed paper. Melt chocolate in
top of double boiler over barely simmering water, stirring until
smooth. Remove from over water. Remove 1/4 of peanut butter balls
from freezer. Pierce one with toothpick and dip into chocolate,
coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange
chocolate side down on prepared sheets. Repeat with remaining peanut
butter balls. Refrigerate until chocolate is firm. Serve Buckeyes
well chilled. Makes approx.
* I use a bag of Nestle choc. chips, melted.
From file CHOCOLA8.ZIP
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on
Dec 20, 98
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