Peanut butter balls—buckeyes—are a Christmas favorite.
If you have access to real buckeyes, you
probably should not get a kick out of placing a few of those in the
candy tin with these delicious peanut-butter-and-chocolate ones.
I wouldn't dream of showing up at a holiday gathering without
a generous collection of these for the dessert table.
It's easy to make these ahead and hide them in a
cool spot until it's time to share.
Good luck with that.
After making these for decades, I'm happy to share more
detailed directions for a double batch—my standard.
- Combine softened butter, peanut butter, and sugar to
form a stiff dough.
- Roll into 1" balls and place on a waxpaper-covered cookie sheet.
- Chill in the freezer for about 15 minutes.
- While you wait, melt one square of candy wax in a double boiler until clear, then add two bags of dark chocolate morsels. Stir until smooth.
- With a toothpick, dip chilled balls in melted chocolate.
- Store in the refrigerator so you get a nice snap when you take a bite.
It's all about the snap, folks.
Enjoy!
*****
If you make these, I'd love to see you with your finished product!
Share them and tag me on Instagram.
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