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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 12 cup margarine
- 1 12 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 2 12 cups powdered sugar
- 20 ounces semi-sweet chocolate chips
- 2 tablespoons shortening
Method
- Cream the margarine and peanut butter until smooth.
- Add the vanilla extract and blend until smooth.
- Add the powdered sugar 1/2 - 1 cup at a time, blending well and scraping the bowl with each addition.
- Chill the peanut butter "dough" until easily handled (if not, your hands will get REALLY messy!
- ).
- Once chilled, roll the peanut butter dough into 1 inch balls (you should be able to get about 6-8 dozen).
- Melt 10 ounces of chocolate with 1 tablespoon of shortening in either a double boiler, or on medium power in the microwave.
- Transfer the melted chocolate into a deep bowl.
- With a toothpick, dip each peanut butter ball into the chocolate to cover it about 3/4.
- There should be a circle of peanut butter showing on top.
- Set each buckeye on a cookie sheet lined with wax paper to cool.
- I tend to put the sheet into the freezer for a few minutes because it prevents the chocolate from sticking.
- If needed, melt the remaining 10 ounces of chocolate and 1 tbsp of shortening.
- (The original recipe I used said to use just one batch of the chocolate, but I definitely had to run out and get more chocolate to finish!
- ).
