Buckeye Recipe Peanut Butter

PEANUT BUTTER BUCKEYES

Steps:

• Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes.
• Add vanilla, powdered sugar and salt and mix until combined.
• Roll into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to chill.
• Add chocolate and coconut oil to a small bowl and microwave for 30 second intervals until smooth and fully melted.
• Place a toothpick into the center of the peanut butter ball and dip one at a time in the chocolate making sure to leave some of the peanut butter filling exposed. Allow any excess chocolate to drip off and place back on the baking sheet. Use your fingers to pinch the center to remove the toothpick hole.
• Chill until set then serve and enjoy!

BUCKEYE RECIPES ( PEANUT BUTTER BALLS)

Steps:

• In a large bowl, mix the peanut butter, butter, vanilla, Add the icing sugar one cup at a time until your desired consistency has been met. How much confectioners/icing sugar you use will depend on your peanut butter, your butter, the humidity in your house, ETC. Add enough to the mixture until it's a harder dough that you can roll, doesn't stick to your hands too much and will hold it's shape. The dough won't be that sticky, it's a dryer dough but should still roll into balls.
• Roll the peanut butter dough into 1-inch balls and place on a parchment paper-lined cookie sheet.
• Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and place in the freezer until the dough very firm, about 30 minutes.
• Melt the chocolate chips with the shortening in a double boiler or in a bowl set over a pan of barely simmering water. Stir the mixture frequently until smooth and all of the chocolate chips are melted together.
• Dip the now frozen peanut butter balls into the hot melted chocolate by holding onto the toothpick. In order to make them look like real Buckeyes leave a small portion of peanut butter showing at the top as shown in my photos.
• Put each Buckeye back on the cookie sheet. Remove the toothpicks and using your fingertip pat the top of the peanut butter mixture where the toothpick was and smooth it over so there isn't a hole anymore. Refrigerate until the chocolate has set.
• Keep in the refrigerator and between layers of waxed paper to prevent sticking. You can also freeze these for 4-6 weeks.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

PEANUT BUTTER BUCKEYES

Steps:

• Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.)
• Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes.
• Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

PEANUT BUTTER BUCKEYES

Steps:

• Chill: Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip
• Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.
• Store buckeyes in an airtight container in the refrigerator until ready to eat: Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

ALMOST INSTANT BUCKEYES

Steps:

• Line cookie sheets with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly. Remove from heat. Stir in frosting. Let stand until cool enough to handle, about 30 minutes.
• Roll mixture into 1-inch balls; place on cookie sheet. Refrigerate 15 minutes. Meanwhile, melt candy melts as directed on package.
• To coat each ball with candy, pierce ball with wooden skewer or toothpick; dip into melted candy, leaving small area around skewer uncoated. Place dipped ball on cookie sheet, pushing candy off skewer with tines of fork. (If desired, smooth skewer mark with finger.) If melted candy sets up while dipping, rewarm in microwave on LOW power. Let stand 5 minutes or until set.

EASY BUCKEYE BARS

Steps:

• Grease a 10x15-inch jelly roll pan.
• Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour melted chocolate evenly over the peanut butter layer. Let buckeye bars cool completely before cutting into squares.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.

LOAF-PAN BUCKEYE BROWNIES

Steps:

• Preheat oven to 350°F. Sift confectioners' sugar into a bowl. In a small, heavy saucepan, heat peanut butter, 1 tablespoon butter, milk, and pinch of salt over medium-low, stirring often, until just melted and combined. Pour over confectioners' sugar and stir to combine.
• Butter a standard (8 1/2-by-4 1/2-inch) loaf pan and line with parchment, leaving a slight overhang on long sides. Melt remaining 4 tablespoons butter and 2/3 cup chocolate chips in a heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth, 3 to 4 minutes. Remove from heat and add granulated sugar; whisk vigorously 1 minute. Whisk in egg vigorously until mixture is glossy, another 1 minute.
• Whisk in cocoa, vanilla, and remaining 1/2 teaspoon salt. Fold in flour and remaining 1/3 cup chocolate chips. Dollop half of brownie batter into prepared pan and spread with a spoon or offset spatula to reach edges. Dollop peanut-butter mixture over top and spread in an even layer. Top with remaining brownie batter and spread to reach edges.
• Bake until center is set and edges pull away from pan, about 30 minutes. Let cool completely, about 1 hour, before lifting out of pan and slicing. Brownies can be stored in an airtight container at room temperature or refrigerated up to 3 days.

BUCKEYES

Steps:

• Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over sugar in bowl and whisk until smooth. Transfer to an 8-inch square baking dish and smooth surface. Place parchment or plastic wrap directly on surface of mixture and refrigerate until set, about 2 hours.
• Roll scant tablespoons of peanut-butter mixture into 1-inch balls. Refrigerate for 30 minutes. In a bowl set over a saucepan of simmering water, melt chocolate, stirring until smooth; remove from heat. Working with 1 ball at a time, insert a toothpick into the center of the ball and dip into the chocolate 3/4 of the way up the ball, letting excess chocolate drip off. Transfer to parchment-lined baking sheets. Refrigerate until set, about 30 minutes. Gently press holes left by the toothpick to smooth. Buckeyes can be made 1 week ahead and stored in a single layer, covered, in refrigerator.