Buckeyessomelikeemcoldandwithoutwax Recipes

BUCKEYE CANDY

Steps:

• Using an electric mixer, beat together peanut butter, butter, vanilla and salt until light and fluffy. Beat in the confectioners' sugar a little at a time until well combined. Shape into balls using approximately 2 teaspoons in each ball. Place on a cookie sheet lined with parchment or waxed paper. Chill for a minimum of 30 minutes before dipping.
• Meanwhile, in a double boiler over low heat, melt together the chocolate chips and shortening, stirring often, until smooth and creamy. Transfer to a small bowl for dipping.
• Insert a toothpick into each ball and dip into the chocolate leaving a little of the peanut butter showing on the top. Place back on the cookie sheet, remove the toothpick and refrigerate until chocolate is set.

THE BEST BUCKEYE RECIPE

Steps:

• Beat together the peanut butter and softened butter. Add the vanilla, mix again, then scrape the bowl. Add the confectioners' sugar 1 cup at a time, mixing well and scraping down the bowl after each cup. You want the dough to be firm enough to be able to roll into balls without being sticky but not too dry.
• Roll the dough into quarter size balls (if they are bigger or smaller it's okay too) and place on a cookie sheet lined with waxed paper. (You can use parchment paper too, but waxed works best.) These buckeyes will not spread because they will not be baked, so you can put them closer together on the cookie sheet than you would for baked cookies. Stick a toothpick into each buckeye and chill in your freezer for about 30 minutes.
• Melt the chocolate chips and 2 tbsp shortening in a double boiler on low heat and stir often until melted and smooth. OR you can microwave by placing in a medium microwave-safe glass bowl and heating for 30 seconds. Stir, then microwave for 15-20 seconds more. Continue heating and stirring each time until the chocolate chips are fully melted. Do not overcook. Add 1-2 more tbsps of shortening to thin out the chocolate mixture if desired. I usually use 3-4 tbsp total as I prefer thinner melted chocolate as it's easier to use.
• Dip the chilled peanut butter balls using the toothpick. Dip about ¾ of the way in, leaving a small part of peanut butter visible at the top. This is what gives them a 'buckeye' look. Place back on the cookie sheet and refrigerated.
• These cookies are best kept refrigerated even though they won't spoil if you leave out. They are best enjoyed within 5-6 days.

BUCKEYE DIP

Steps:

• In a large bowl, using an electric mixer combine cream cheese and sugar until smooth and creamy
• Mix in peanut butter until well incorporated
• Fold in whipped topping until all is mixed together well .. this takes a couple of minutes
• Once dip has come together, fold in mini chocolate chips
• Refrigerate 1 hour and then serve with your favorite dunkers!

BUCKEYE COOKIES

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
• In a large mixing bowl, using a hand-held electric mixer, cream together butter, brown sugar, granulated sugar, and vanilla extract until creamy.
• Add eggs and beat until light and fluffy, about 2 minutes. Gradually add flour mixture to butter mixture.
• Scoop out the dough, using a medium cookie scoop, filling it with a slightly rounded amount of dough, and drop onto ungreased cookie sheets.
• Bake in a preheated oven 10-12 minutes or until cookie centers just lose there wet appearance. Do not overbake. Allow cookies to cool completely.
• In a small bowl, cream together the peanut butter, butter, powdered sugar, and vanilla until smooth. Set aside.
• Add chocolate chips and vegetable shortening to a small microwave-safe bowl. Heat on high for 30-second intervals, stirring vigorously after each interval. (You may only need one interval)
• Spread each cookie with about 1 tablespoon of peanut butter frosting then spoon tops with melted chocolate topping. Allow chocolate to set then serve. Store leftovers in the fridge.

HOME

Steps:

• Line baking sheets with wax paper.
• Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.
• Melt morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

BUCKEYES-SOME LIKE 'EM COLD (AND WITHOUT WAX)

Steps:

• Cook time is freeze time.
• Mix first 4 ingredients together in big bowl. (use your stand mixer if you have one to make the work easier).
• Wash hands and roll mixed dough into quarter or smaller size balls (we prefer them smaller than bigger -- they are more pop-able that way!). This recipe will make 5-6 dozen nickel size ones.
• Method #1 --.
• Place the balls on a big cookie sheet covered with wax paper. Stick a toothpick into each one. Set in freezer to firm up. After they are thoroughly chilled and working with 10 or so out of the freezer at a time, take a toothpick and dip into the chilled balls halfway into melted chocolate OR --.
• Method #2 --.
• Don't put toothpicks in, chill the balls in the freezer and let them harden up. With a small spoon, dip some melted chocolate bark over each ball trying to cover the end and maybe half way down. Let them harden up and then --.
• Either method you choose, store in an air tight container IN THE FREEZER. Trust me -- they are best this way.

BUCKEYE DIP

Steps:

• With a hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth.
• Add in the powdered sugar, brown sugar, flour and vanilla.
• Using the paddle mixer attachment or a wooden spoon mix in the chocolate chips.
• Store in the refrigerator until serving.
• Serve with teddy grahams, graham crackers or apples.