Rebecca Dukes made these buckeyes for the 2006 CLAS cookie exchange.
16oz creamy peanut butter 16 oz XXX confectioners sugar 1 stick Butter (+ 2 TBLs if adding Rice Krispies, see note below) 1 teaspoon vanilla 16oz dark (semi sweet) chocolate Recipe can be doubled. Will yield about 80 + buckeyes. With electric mixer, blend peanut butter and butter until smooth then add XXX sugar a little at a time, blending after each addition. Be careful as adding all the sugar can overheat your mixer. When mixture is thick and mixed as good as you think the mixer can handle, add the remaining XXX sugar and the vanilla and then mix thoroughly by hand. At this time, you can add up to 3 cups of rice krispies cereal for a little crunch and to cut the sweetness some if you like. If adding rice krispies, be sure you put 1 stick + 2 tablespoons of butter in original mixture. Mix by hand until all the mixture is sticking together. Break off small pieces (about 1 tsp - 1 tbl spoon (depending on preference) and roll into balls. Put the balls on cookie sheets covered with wax paper and put in the freezer for 40-50 min. until frozen very firm. Heat the chocolate by directions on the package. Keep the chocolate warming on the stove (on low) while inserting toothpicks in the frozen peanut mixture balls and dipping each in the chocolate to coat, leaving a small round part at the top uncoated to resemble buckeye nuts. Put the peanut butter balls back on a baking sheet covered with wax paper and back in the freezer for a few hours until chocolate is completely set. Remove from freezer and store in cool, dry place. You can vary with different nut butters, rolling the buckeyes in minced nuts or powdered sugar, using dark chocolate, etc. Enjoy - eat 'em up. Especially when our Gators play those Ohio Buckeyes for the National Championship in January!!! Becky Dukes 12/11/06