Sunday, December 16, 2012

Day 7 Of The Rosiethon. Buckeyes.


 I think Buckeyes rank right up there 
with Pistachio and Cranberry Bark
as the two all-time favorites of my recipients.


1 1/2 pounds powdered sugar
16 ounces peanut butter
1 cup butter, softened
12 ounces semisweet chocolate morsels
1 TB shortening

In processor, process 1/2 powdered sugar, peanut butter, and butter at a time, until thoroughly mixed.
Shape into small balls.
Combine chocolate and shortening and melt.
Dip each ball in chocolate.
Place on wax paper and refrigerate until hardened.

When the mixture pulls into a ball, it's ready.
Process half at a time.

Combine, cover, and chill for at least two hours
and you can certainly keep this refrigerated for a day or two
if you don't have time to finish it right now.

Ball and chill for at least 30 minutes.

I like to shoot pictures when the sun is at this angle
in the afternoon.

You can dip balls with a toothpick
or use spoons to roll them up the side of the bowl,
which gets off the excess.

I took a little tangent on the chocolate dipping sauce.
I had chocolate saved from when I made truffles
 and I'd added some coconut and ground pecans to it.
I melted and used up what I had of that mixture,
then made the regular mixture of chips and crisco.

Rosie's Tip #821:
Always use good chocolate.
Sorry, didn't mean to sound Ina-ish,
but I've tried the generic chocolate chips et al at Food Lion
and I will never use them again.
I like Ghirardelli.

Refrigerate to harden.


Kathy said...

These are da bomb!

Lea said...

I love buckeyes. My Aunt used to make something called Clark Balls. They used dates and maybe graham cracker crumbs in with the peanutbutter. Then dip in chocolate. They were delicious. Haven't had them in years.

Rosie Hawthorne said...

Hadn't heard of Clark Balls before, Lea.

Might just have to make these.

Lea said...

I could have sworn hers used dates, but it's been years, so I am probably wrong! Let me know if you make them and if you like them!