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Buckeyes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
48 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
48 Servings
$ /Serving

Buckeyes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
48 Servings
$ /Serving

Ingredients

  • 3 cups confectioners' sugar
  • 1 cup creamy peanut butter
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups semisweet chocolate chips

Preparation

1. Line a baking sheet with parchment paper.

 

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

 

3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the "€œbuckeye."€ Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.

 

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

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Preparation

1. Line a baking sheet with parchment paper.

 

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

 

3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the "€œbuckeye."€ Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.

 

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product