When you have no oven, you make buckeyes.
Another Christmas favorite.
Buckeyes 1 1/2 pounds powdered sugar 16 ounces peanut butter 2 sticks butter, softened In food processor, process butter and peanut butter until smooth. Add in powdered sugar and process until thoroughly mixed. Depending on the capacity of your processor, you may need to process 1/2 at a time. Chill for a few hours or overnight, then roll into small balls. Chocolate coating: 12 ounces semi-sweet chocolate morsels (Do not use generic store brands.) 1 tablespoon Crisco Nuke the chocolate and Crisco. Stir until smooth. Coat chilled peanut butter balls in chocolate and chill to set.
Process peanut butter and butter until smooth.
Add in powdered sugar and ...
... process until well combined.
Cover with wrap and refrigerate.
Roll into balls, cover, and chill.
Drop chilled balls in chocolate and roll up side of the bowl to coat.
It helps to have an extra pair of hands.
Whenever I make these, I am reminded of the woman who asked me, "How do you get the peanut butter inside the chocolate?" I patiently explained to her that I blew up little balloons and painted them with chocolate. Then I hung the balloons on a rack in the fridge for the chocolate to set. I went on explaining that next I popped the balloons and pulled them out of their chocolate shells, then using a small syringe, piped the peanut butter mixture inside the chocolate shells. I'm soooo hoping she tries this at home.