betty's buckeyes

INGREDIENTS:

2 - 4oz Sticks of Butter (melted)

16 oz Creamy Peanut Butter

24 oz Powdered Sugar (3/4 of a 2lb/32oz Bag)

6 oz Milk Chocolate Chips (1/2 Standard Size Bag)

6 oz Semi-Sweet Chocolate Chips (1/2 Standard Size Bag)

1 oz Paraffin (Brand Name: “Gulf Wax” - available in Canning section of Baking Aisle)

TOOLS NEEDED:

Large Mixing Bowl

Double Boiler or 2 pots to stack (one slightly larger on top works best)

Wax Paper

2 Small Cookie Sheets (or Plates that fit in freezer)

Toothpicks

Hand-mixer or Countertop Mixer

Small Spoon

DIRECTIONS:

1) In a large bowl, mix together the peanut butter, butter and powdered sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

2) Stick a toothpick into the top of each ball (to make dipping easy) and chill in freezer until firm, about 30 minutes.

3) Melt chocolate chips and 1 oz Paraffin (1/4 piece of Gulf Wax) in a double boiler or in a pot stacked on a slightly smaller pot of hot (but not boiling) water. Stir frequently until smooth.

4) Dip frozen peanut butter balls in chocolate holding onto the toothpick. Have a small spoon nearby to spoon on, if needed.

5) When you fill cookie sheet up, put back in freezer for 2o-30 min, then refrigerate until serving. This is where using smaller cookie sheets or plates work best, as to fit in a regular fridge’s freezer.

NOTES:

*Paraffin (Gulf Wax) is food-grade and food-safe. It gives the Buckeyes a shiny and magic shell style coating.

*Make sure you dip pretty quickly, as the longer you take each time, the easier it is for the ball to slip off the toothpick.

*If you have leftover chocolate mixture, it works great to dip Oreos or Nutter Butters in or drizzle over pretzels.

*The amount of Buckeyes made varies greatly depending how big you make them. If you keep them more to the size of a quarter, you will definitely make more and they will freeze easier. Somehow, mine always wind up more like the circumference of silver dollars. Lol.