Saturday, November 26, 2005

Buckeyes

3 sticks butter
2 1/2 c. peanut butter
2 tsp almond (plus an extra splash)
2 lbs powdered sugar
24 oz chocolate
1/2 stick parafin

Combine butter, peanut butter, almond, and powdered sugar. Mold into balls that are about 1 inch in diameter, lay onto cookie sheets lined with wax paper. Put cookie sheets into fridge so the balls can harden, probably 1 hour. Melt chocolate and parafin in a double boiler (you can just put a large bowl on top of a pot with boiling water, but the last time I did that I burned the hell out of my hand). Spear each peanut butter ball with a toothpick, dip in chocolate, and put back on wax paper. Take toothpick out, cover up hole. Put back in fridge to let chocolate set. These should be kept in the fridge (not on the counter), and you can also freeze them.

2 comments:

gwen said...

But see, the problem is that they're really only RIGHT when Shannon makes them, just like my aunt and her pumpkin bread on Thanksgiving. (I'm hoping that blatant -- and totally genuine -- sucking up will remind you to make sure you save me some... :) )

shannon said...

I will save you some, since it makes about a million. :)
Just a recipe note...I'm leaving the parrafin out this year. It sounds gross, and I'm not sure that it actually does that much.