1/2 cup butter
1/2 cup smooth peanut butter
1/2 pound confectioner's sugar, sifted
3 oz. semisweet chocolate
1/8 block (1/2 oz.) paraffin
These little round balls of peanut butter make a nice addition to a Christmas cookie plate. I was chatting with Gretchen's dad about Horse Chestnuts and he told me that in Ohio, they are called Buckeyes, thus the name "The Buckeye State." This candy recipe isn't from Ohio, though - it gets its bona fides from the Alabama National Peanut Festival. :-)
Yield: 3 dozen
Cream the butter until soft. Add the peanut butter, and cream until well blended. Add the confectioner's sugar gradually and mix well. Roll into balls about 1 inch in diameter, the size of buckeyes (horse chestnuts). Set on a plate and chill in the refrigerator 30 minutes or more.
Melt the chocolate and paraffin in a double boiler over hot water, stirring until smooth and well blended. Remove from heat. Using a wooden toothpick, dip each ball into the chocolate mixture, leaving a circle at the top uncoated for the "buckeye" effect. Set on aluminum foil. Refrigerate until firm.
Recipe can be doubled or quadrupled.
Submitted by Diana Bogue Contributed on: and modified on Saturday May 15th, 2010