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Buckeyes	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.8 stars stars based on 162 reviews
  •   96% would make this again
  • Review this recipe  Read reviews
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Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.

Makes about 400

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper

Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!

Note: Photo by CH®iS under Creative Commons license.

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Reviews of Buckeyes:

1-5 of 162 reviews   Next >>

  Matt W in Oregon  Nov 29, 2015
Would make this again.
I used a spoonful coconut oil instead of the wax and they turned out perfect and shiny! 5 stars

  Hannefah Salah  Dec 25, 2014
Would make this again.
OMG the balls are amazing I just made them they are a lot of fun to make 5 stars

  Lisa in Calgary  Oct 28, 2014
Would make this again.
**You can substitute Copha with a product called Palmin available at some European stores. Edelweiss Imports in Calgary sells it in 250gm pkgs. 4 stars

  Jealith in Ohio  Dec 8, 2013
Would make this again.
You EAT wax? If you temper your chocolate correctly you don't need wax to make it "shiny". Also, use one tablespoon of crisco to each four ounces of chocolate to get a smooth and consistent dipping chocolate. 4 stars

  Cammy in Rio Rancho NM  Oct 31, 2013
Would make this again.
I have made a similar candy, but I dip the entire filling into chocolate. I use candy coating, which you can find at Candy sites on the net. I have to make the entire recipe since I have a problem keeping these in the house. 5 stars

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