This year, I discovered a new recipe on Walmart.com, of all places. This recipe is for Buckeyes. I have no idea why you would ever call something so yummy and pretty a nasty name like Buckeye, but not everyone is creative. A guy must have named them. =) So, here's a fun recipe for everyone out there in the middle of their baking frenzy, too.
There is only one thing I would change about this recipe: I made it with Ghiradelli Semi-Sweet chips - but the chocolate flavor was too strong with the peanut butter center. I suggest trying milk chocolate chips instead. I did make a small batch with white chocolate chips for my hubby - who's not a chocolate fan - and he loved them.
3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon salt
2 cup confectioners' sugar
1-1/4 cups semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz)
1 tablespoon vegetable shortening
1. Blend peanut butter, butter, salt and confectioners’ sugar together in medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round. Refrigerate until set; about 30 minutes.
2. Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium low heat; blend well. Remove from heat. ***I microwaved mine according to the package instructions.
3. Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical Buckeye appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.