SON-Cookbook-2020

PEANUT BUTTER BALLS (BUCKEYES)
Submitted by: Haley Stepp (courtesy of Grandma)
Serves: a lot
Prep Time: 90 minutes
INGREDIENTS
• 12 oz. creamy peanut butter
• 3 sticks of butter, room temperature and soft
• 2 lbs. confectioner sugar
• 1 bag of semisweet chocolate chips
• approx. ¹∕8 block of Paraffin wax, shredded
• water
• wax paper
DIRECTIONS
In a large bowl, cream the butter and peanut butter with a mixer. Once it’s
blended well, slowly add the powdered sugar until it is mixed. It should be
a nice soft consistency, not sticky and easy to roll, but not dry to where it
crumbles.
Form into small balls, approximately the size of large grapes. Place in a
single layer, not touching, on wax paper on cookie sheets. Let chill in the
freezer.
In the meantime, add about 2-3 inches of water to a medium pot and bring
to a boil. Once boiling, lower to a simmer and place a metal or glass bowl
on top of the pot, making sure the bottom doesn’t touch the water.
Add chocolate chips to the bowl. Cut in the wax and mix until both are
melted and a smooth consistency.
Remove the chilled balls. Drop the balls into the chocolate one at a time
and then scoop them out with a fork or spoon. Alternatively, you can also
dip them in using a toothpick. Set them back on the wax paper.
When finished, put them back in the freezer for about 10 minutes or until
the chocolate has hardened. They’re ready to be served. They can be
stored in the fridge or at room temperature, depending on consistency
preference.
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