December 5, 2012 2:58PM
Buckeye candies.`Sun-Times File Photo
Updated: December 11, 2012 5:24PM
MAKES 56 CANDIES
1 1/2 cups creamy peanut butter
1/2 cup salted butter, softened 1 teaspoon vanilla extract 1 pound confectioners’ sugar 9 ounces semisweet chocolate chips 3 tablespoons solid vegetable shortening
1 teaspoon vanilla extract
1 pound confectioners’ sugar
9 ounces semisweet chocolate chips
3 tablespoons solid vegetable shortening
In a medium bowl, blend peanut butter, butter, vanilla and confectioners’ sugar until smooth. Mixture will be stiff. Shape into balls using 2 teaspoons of dough for each. Place balls on prepared baking sheet and chill thoroughly.
In the top of a double boiler over simmering water, melt chocolate and vegetable shortening until smooth. Pour into a small, deep bowl.
Remove peanut butter balls from refrigerator. Using a skewer or toothpick, dip peanut butter balls in chocolate, leaving an “eye” undipped at the top of the ball so it resembles a buckeye. Return to baking sheet and chill to set chocolate.
Vicki Reicher, Glen Ellyn