Recipe for peanut butter balls?

Buckeye (peanut butter) Balls

Yield: 8 dozen.

Ingredients:

1½ cups Creamy Peanut Butter

½ cup butter , softened

1 teaspoon vanilla

3 to 4 cups confectioners sugar

1 12 oz bag semi sweet chocolate chips

tablespoon CRISCO® Shortening

Directions:

Combine peanut butter, butter, vanilla in large bowl. Beat at low speed of electric mixer until blended. Add 2 cups sugar. Beat until blended.

Continue adding ½ cup sugar at a time until mixture shaped into ball will hold onto toothpick. Shape into ¾ inch balls. Place on tray. Chill.

For coating, combine chocolate chips and CRISCO Shortening in microwave-safe bowl. Microwave at 50% (medium) for 30 seconds. Stir. Repeat until mixture is smooth.

Insert toothpick in candy ball. Dip three-fourths of ball into melted chocolate coating. Drip off excess. Place on waxed paper lined tray. Remove toothpick. Smooth over holes. Refrigerate until coating is firm then remove from paper.

Store at room temperature in covered container.

Peanut Butter Balls

2 cups (500 grams) creamy peanut butter

1/4 cup (57 grams) unsalted butter, room temperature

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams) shortening

Peanut Butter Balls: Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 40 pieces, depending on size.

* Exported from MasterCook *

Buckeyes

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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7 cups sifted confectioners sugar

1 cup butter -- softened

1 jar creamy peanut butter -- (16 ounce) (16 to 18)

2 cups semisweet chocolate morsels

1 tablespoon shortening

Process butter and peanut butter in a food processor until thoroughly blended.

Add 3 cups powdered sugar and process until smooth. Gradually add remaining

powdered sugar in two batches, processing after each addition until mixture

pulls away from sides and is no longer crumbly. Shape mixture into 1 inch balls.

Cover and chill thoroughly. Combine chocolate morsels and shortening and melt

over low heat, stirring occasionally. Remove pan from heat. Use a wooden pick to

dip each ball in chocolate, coating about three fourths of ball to resemble a

buckeye. Place on wax paper. Carefully smooth over wooden pick holes. Let

candies stand until chocolate hardens. Store in an airtight container in the

refrigerator.

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Per Serving (excluding unknown items): 1739 Calories; 197g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 497mg Cholesterol; 1873mg Sodium. Exchanges: 39 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

6 cups corn flakes

Bring corn syrup and sugar to a boil, stirring constantly. Boil for ONLY 3 minutes (any longer the balls will be hard).

Remove from heat. Stir in peanut butter. Pour over corn flakes and mix. Wait a few minutes, then roll into balls.

buck eyes????