Based on a recipe by Sarah M
1. Sarah says, "I've made them with both natural BPB and Jif. I couldn't tell a difference."
2. Rounded toothpicks are more durable and sturdy than flat toothpicks.
3. Work in a cool kitchen if possible so the buckeye balls stay firm for dipping in chocolate.
4. Make sure there's space in the fridge or freezer.
INGREDIENTS, PART 1:
1-1/2 cups creamy peanut butter, at room temp
1/2 cup (1 stick) softened butter
1 tsp vanilla
3 cups powdered sugar
INGREDIENTS, PART 2:
6 oz. chocolate chips (presumably semi-sweet)
2 Tbl solid vegetable shortening
1. Line a cookie sheet with wax paper. Have other sheets of wax paper ready. Set aside.
2. Start a double boiler if you have one. Have water at a simmer. (One inch of water at the bottom should be okay. Water should not touch bottom of upper pan.)
3. In a large bowl, mix all the ingredients from Part 1 together to form a smooth dough. Mixing with your hands can help bring the dough together.
4. Shape the dough into chestnut-sized balls using a measuring teaspoon and place them on a cookie sheet that is lined with wax paper. Refrigerate--or freeze if possible, to make the balls more sturdy for dipping.
5. When the double-boiler is simmering (not boiling), melt 6 oz chocolate chips with 2 Tbls solid vegetable shortening (Part 2).
6. When the mixture is smooth, use a spatula to pour all the melted chocolate into a small but deep bowl. Working in batches of the prepared peanut butter balls, use a toothpick to dip the balls 3/4 of the way into the melted chocolate mixture.
7. Return the dipped balls to the wax paper and place in fridge to cool for 30 minutes or more. Store the finished buckeye balls in a container using wax paper between layers.