Yield: 200 balls
What I Used:
- 2 cups peanut butter
- 1 lb unsalted butter (room temperature or softened)
- 3 lbs confectioner’s sugar (roughly)
- 3 tsp vanilla
- 24 oz semi-sweet chocolate morsels
- 1 /4 block paraffin (you may choose to temper the chocolate, but I find that this works for the relatively small amount of chocolate needed)
(1) Mise en place
(a) Line two cookie sheets with wax paper.
(b) Soften butter (if working with frozen or refrigerated butter).
(2) Cream peanut butter and butter.
If you begin with semi-hard butter, this may take some time. You are looking for a smooth consistency.
(2) Add vanilla and gradually add confectioner’s sugar. I try to add about 1/3 of a bag at a time (1/3 lb). You are looking for a workable batter that’s not too sticky. Also, when you eat a finger-full, it should almost melt in your mouth.
(4) Roll into balls and place on lined cookie sheet. Remember to keep them small. You want them to be bite sized, and they still need to be half-coated in chocolate. Put in freezer to harden (30 min or longer).
Make ahead tip: At this point, the buckeyes may be frozen for up to 6 months
(5) Heat chocolate morsels and paraffin shavings in a glass dish (I love using a measuring cup for this task as it is narrower than a bowl (easier dipping) but still allows for stirring and microwaving). Microwave for 1 min, stir, microwave for 30 sec, stir. Microwave for 10 sec, stir. Repeat microwaving/stirring in 10 sec intervals until liquefied.
(6) Using toothpicks, dip balls into chocolate to coat bottom 2/3 of the ball. Smooth top of balls with toothpick to hide hole.
(7) Place in airtight container (may store in freezer for months, fridge for weeks, and counter for days) or plate for an occasion.