Buckeyessomelikeemcoldandwithoutwax Recipes

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.

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.

BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)

Steps:

• Cream peanut butter and butter.
• Add sugar and vanilla and mix well.
• Form into 1 inch balls and refrigerate.
• Melt chocolate chips with parafin wax in a double boiler.
• Dip balls into chocolate with a toothpick about 3/4 of the way covered.
• Place chocolate side down on waxed paper.
• Let set at room temperature or refrigerate.

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.

THE BEST BUCKEYE RECIPE

Steps:

• Beat together the peanut butter and softened butter. Add the vanilla, mix again, then scrape the bowl. Add the confectioners' sugar 1 cup at a time, mixing well and scraping down the bowl after each cup. You want the dough to be firm enough to be able to roll into balls without being sticky but not too dry.
• Roll the dough into quarter size balls (if they are bigger or smaller it's okay too) and place on a cookie sheet lined with waxed paper. (You can use parchment paper too, but waxed works best.) These buckeyes will not spread because they will not be baked, so you can put them closer together on the cookie sheet than you would for baked cookies. Stick a toothpick into each buckeye and chill in your freezer for about 30 minutes.
• Melt the chocolate chips and 2 tbsp shortening in a double boiler on low heat and stir often until melted and smooth. OR you can microwave by placing in a medium microwave-safe glass bowl and heating for 30 seconds. Stir, then microwave for 15-20 seconds more. Continue heating and stirring each time until the chocolate chips are fully melted. Do not overcook. Add 1-2 more tbsps of shortening to thin out the chocolate mixture if desired. I usually use 3-4 tbsp total as I prefer thinner melted chocolate as it's easier to use.
• Dip the chilled peanut butter balls using the toothpick. Dip about ¾ of the way in, leaving a small part of peanut butter visible at the top. This is what gives them a 'buckeye' look. Place back on the cookie sheet and refrigerated.
• These cookies are best kept refrigerated even though they won't spoil if you leave out. They are best enjoyed within 5-6 days.

BUCKEYES

Steps:

• Line a baking sheet with parchment paper.
• In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined.
• Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes.
• In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted.
• Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set.
• Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula.
• Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.

BUCKEYES-SOME LIKE 'EM COLD (AND WITHOUT WAX)

Steps:

• Cook time is freeze time.
• Mix first 4 ingredients together in big bowl. (use your stand mixer if you have one to make the work easier).
• Wash hands and roll mixed dough into quarter or smaller size balls (we prefer them smaller than bigger -- they are more pop-able that way!). This recipe will make 5-6 dozen nickel size ones.
• Method #1 --.
• Place the balls on a big cookie sheet covered with wax paper. Stick a toothpick into each one. Set in freezer to firm up. After they are thoroughly chilled and working with 10 or so out of the freezer at a time, take a toothpick and dip into the chilled balls halfway into melted chocolate OR --.
• Method #2 --.
• Don't put toothpicks in, chill the balls in the freezer and let them harden up. With a small spoon, dip some melted chocolate bark over each ball trying to cover the end and maybe half way down. Let them harden up and then --.
• Either method you choose, store in an air tight container IN THE FREEZER. Trust me -- they are best this way.