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Thursday, December 19, 2013

Buckeyes // A Recipe


You can't be an Ohio native without making these at Christmastime. (Our family and friends down South love them too!)

Ingredients:

- 1 cup (2 sticks) unsalted butter, softened
- 1 (16.3 oz.) jar creamy peanut butter
- 1 1/2 lb. (5 1/4 cups) confectioner's sugar
- 1 (12 oz.) bag milk chocolate chips
- 1/2 bar paraffin wax

Directions:

Cream peanut butter and butter. Add sugar; mix well. Form into 1-inch balls and place onto waxed paper-lined cookie sheet. Chill in refrigerator until firm, about 30 minutes. Melt chocolate chips in a double-boiler or saucepan; stir frequently until smooth. Dip peanut butter balls into chocolate with a toothpick about 3/4 of the way covered. Place balls chocolate-side down on waxed paper-lined cookie sheet. Refrigerate for several hours before serving; keep refrigerated in an airtight container until ready to serve.

Yield: about 6 dozen buckeyes

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