Recipes

Wendell’s Buckeyes

by Rachael Ray Show Staff 1:49 PM, December 20, 2016

Rachael Ray Show

Aired December 20, 2016

Serves a lot of balls!

Scroll down below to see how this recipe was made on Facebook Live!

Ingredients

1 1/2 pounds (about 6 cups) powdered sugar
1/2 pound butter, at room temperature
2 cups creamy peanut butter
Salt
1 bag semisweet, milk or dark chocolate chips

Preparation

In a stand mixer, combine the powdered sugar, butter, peanut butter and a pinch of salt and mix until smooth. Using a small scoop, scoop the dough into half-inch round balls , about the size of a buckeye. Roll them in your hands to make them completely smooth and place onto a wax paper-lined tray. Refrigerate for one hour or until firm.
 
To dip, place a couple of inches of water into a saucepan and place a glass or metal bowl over top to make a double boiler. Turn the heat on medium and place the chocolate chips into the bowl. Stir the chocolate chips as they slowly melt.
 
Stick a toothpick into a peanut butter ball, dip the ball into the chocolate and coat 3/4 of the way up. Shake off any extra chocolate and place chocolate-coated balls on a wax paper-lined sheet tray to let the chocolate harden.
 
Once the chocolate has hardened, pinch the hole made by the toothpick to make them smooth again.


MORE:

Peanut Butter and Jelly Time

Grant’s 2-Ingredient Chocolate Peanut Butter Spread

5-Minute Dessert: Chocolate-Peanut Butter Parfait