Wendell’s Buckeyes
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- 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
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.
Once the chocolate has hardened, pinch the hole made by the toothpick to make them smooth again.
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