Sunday, December 14, 2014

Buckeyes (AKA Peanut Butter Cups)

2 cups of peanut butter 2 sticks of butter (or margarine), melted 3 cups confectioners sugar (powdered sugar) 16 ounces chocolate chips 1/3 bar paraffin wax
Melt the butter until it is completely liquid (I do it in the microwave). Stir in the peanut butter and mix by hand until the peanut butter also becomes liquidy. Stir in the confectioners sugar until it forms a dough (looks like peanut butter cookie dough).
Form walnut sized balls and chill (need to firm up...I try to do this overnight). Melt the chocolate over a double boiler with the paraffin (I have done it without the just need to be careful as the chocolate melts over your fingers more when eating). *Note if you don't have a double boiler, use a smaller pan to boil water, then a slightly larger pan sitting directly on top of that to melt the chocolate
Dip the peanut butter mix into the chocolate (i use a fork to hold the peanut butter ball as I dip). Place on a piece of waxed paper or aluminum foil and chill until the chocolate hardens.

FYI You can also use mini tart pans lined with plastic wrap to make these into peanut butter cups. Line the tart pan with plastic wrap, pour a little chocolate in each form, try to cover the sides some as well. Let harden. Add a little peanut butter mix to each form and lightly press down, make sure to leave a little room around the sides. Pour a little more melted chocolate on top to cover. Refrigerate to harden, then turn the pan over and pop out of the forms with the plastic wrap onto a plate. Carefully pull the plastic wrap off and you now have peanut butter cups.

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