I'm looking for the buckeye candy recipe from he Better Homes Gardens Christmas Cookie publication from 1998. They had a 50-State salute that year, and the buckeye was the recipe for Ohio. If anyone has this, please please post it for me.
Candy Ingredients: 1 stick softened butter 1 3/4 c. (1 18 oz. jar) creamy peanut butter 1 tsp. vanilla About 1 lb. confectioners' sugar Chocolate Coating Ingredients: 1 (12 oz.) pkg. semi-sweet chocolate chips 1 tbsp. vegetable shortening Directions: Cream butter, peanut butter, and vanilla together, adding confectioners' sugar until the right consistency is reached. Roll candy into 1-inch balls and place on a wax paper-lined cookie sheet. Melt chips and shortening together in the top of double boiler, and keep the chocolate mixture in the double boiler over low heat while dipping the candy. Using toothpicks, dip each ball into the chocolate mixture, covering 3/4 of candy. Place candy on the cookie sheet to cool. Makes about 8 dozen pieces.
Try this: Makes: about 72 buckeyes Prep: 45 minutes Chill: 4 hours 30 minutes Ingredients 3/4 cup butter (no substitutes) 3-1/4 to 3-3/4 cups sifted powdered sugar 1 cup peanut butter 1 tablespoon milk 1/2 teaspoon vanilla 16 ounces semisweet chocolate 1 tablespoon shortening Directions 1. Melt butter in a small saucepan over low heat. Or, microwave in a microwave-safe bowl on 100-percent power (high) for 1 to 2 minutes. 2. Combine melted butter and 2 cups of the powdered sugar in a medium mixing bowl. Beat until smooth. Add peanut butter, beating until combined. Stir in milk and vanilla. Beat in enough of the remaining powdered sugar to make a firm, crumbly-looking mixture. 3. Roll mixture into 1-inch balls. Arrange on a tray; chill for 30 minutes. 4. Meanwhile, melt chocolate and shortening in a heavy saucepan over low heat. Cool slightly. Using a fork, dip three-fourths of each ball into chocolate mixture so the ball resembles a buckeye. (If the chocolate mixture hardens, remelt over low heat.) 5. Place balls, undipped portion up, on a tray lined with waxed paper. Chill until firm. Store in refrigerator. Makes about 72 buckeyes. Nutrition Facts Servings Per Recipe about 72 buckeyes Calories 90, Total Fat (g) 6, Saturated Fat (g) 3, Cholesterol (mg) 5, Sodium (mg) 37, Carbohydrate (g) 9, Fiber (g) 1, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet
