OHIO STATE BUCKEYE BALLS, Printed from COOKS.COM
1 1/2 c. creamy peanut butter
1/2 c. butter, at room temperature
1 tsp. vanilla
1 (16 oz.) pkg. confectioners sugar (4 c.)
1 (6 oz.) pkg. milk chocolate bits
2 tbsp. Crisco
Line a baking sheet with wax paper. In a medium size bowl, mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using 2 teaspoons each. Place on wax paper and put into refrigerator. In top of double boiler, over simmering hot boiling water, melt chocolate and shortening together. When smooth, pour into a small bowl. Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into melted chocolate so that 3/4 of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate at least 30 minutes or longer until chocolate is hard. Enjoy.
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1 1/2 c. creamy peanut butter
1/2 c. butter, at room temperature
1 tsp. vanilla
1 (16 oz.) pkg. confectioners sugar (4 c.)
1 (6 oz.) pkg. milk chocolate bits
2 tbsp. Crisco
Line a baking sheet with wax paper. In a medium size bowl, mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using 2 teaspoons each. Place on wax paper and put into refrigerator. In top of double boiler, over simmering hot boiling water, melt chocolate and shortening together. When smooth, pour into a small bowl. Remove peanut butter balls from refrigerator. Insert a wooden pick into a ball and dip into melted chocolate so that 3/4 of the ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate at least 30 minutes or longer until chocolate is hard. Enjoy.
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