From The Best American Recipes, 2005 - 2006.
Makes about 30.
2 cups sifted confectioner's sugar
3/4 cup smooth peanut butter (think Skippy, not that hippy-dippy healthy peanut butter)
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
6 oz. chocolate chips (semisweet or milk chocolate, to your taste)
1/2 tsp. vegetable shortening
Line two baking sheets with wax paper.
Put the confectioner's sugar, peanut butter, butter (still warm), vanilla, and salt in a medium bowl and beat well with a wooden spoon. Roll the peanut butter mixture into 1-inch balls and transfer to a prepared baking sheet in a single layer. Freeze until firm, 15 to 20 minutes.
Melt the chocolate and shortening in the top of a double boiler (or a heatproof bowl) over barely simmering water, stirring often. Remove the pot and bowl together from the heat.
Working with about 6 peanut butter balls and a time, insert a toothpick into the center of a ball and dip about three-quarters of the ball into the melted chocolate, leaving about a 3/4-inch circle of peanut butter visible at the top. Twirl the toothpick between your finger and thumb to swirl off excess chocolate, then transfer to the other baking sheet, chocolate side down. Slide out the toothpick and repeat the dipping process with the remaining peanut butter balls and chocolate, reheating the chocolate if necessary.
Freeze until the buckeyes are firm. Smooth out the toothpick holes left in the peanut butter. Buckeyes keep well sealed in a cool place for up to 1 week and up to 2 weeks in the refrigerator. Serve at room temperature or chilled.
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