Buckeye candies recipe
May 12th, 2010
This candies recipe is different on the Reece Cups. Using confectioners’ sugar it remains a bit slimy tasting. Its your choice.
INGREDIENTS
Centers
2 cups sifted confectioner’s sugar
3/4 cup creamy-style peanut butter
1/4 cup unsalted, melted butter
1/2 tsp. vanilla.
Coating
8 ounces (1 1/3 cups) coating chocolate.
DIRECTIONS
- Mix peanut butter, vanilla, melted butter and confectioner’s sugar.
- Use a large spoon to mix ingredients into a stiff dough.
- Roll the dough into 1-inch balls on a wax paper-lined cookie sheet.
- Chill until hard and insert a toothpick into the top of each ball.
- Melt chocolate in the top of a double boiler.
- Using the toothpicks, dip each ball into the chocolate, leaving a small patch of peanut butter (about 1/4 of the center) showing.
- Place the coated centers on the wax paper and remove the toothpick.
- Chill for 2 hours before serving and store in refrigerator.
