Wednesday, January 22, 2014
2 Cups Crunchy Peanut Butter
1/4 Cup Butter
2 Cups Powdered Sugar (Icing Sugar)
1/2 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 bag of Nestle's Semi- Sweet Chipits
1 bag of Nestle's Butterscotch Chipits
Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
(Should be dry and packable. If you find the mixture to be too sticky, simply add more powdered sugar.)
Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
(Slide toothpicks into the balls prior to placing into the freezer - for easier dipping later.)
Melt the semi-sweet and butterscotch chipits in a microwave safe bowl. Will take approximately 2 minutes, but stir occasionally until fully melted and blended together.
Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back to freezer until completely set. Place in a container and store in freezer until ready to serve.
I suggest covering a large cookie sheet with wax paper - then when your buckeyes are set, you can remove the toothpicks and place into a container. Toss away the wax paper and you will not need to clean the cookie sheet.
To make your peanut butter balls into actual buckeyes (chestnuts) simply do not completely dip the tops when coating with melted chocolate.
Approximately 36 Buckeyes depending on size.