Thursday, December 10, 2009



3/4Cup Peter Pan® Creamy Peanut Butter
1/2Cup butter, softened
1/2Teaspoon salt
2Cup confectioners' sugar
1-1/4Cups semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz)
1Tablespoon vegetable shortening


Blend peanut butter, butter, salt and confectioners’ sugar together in medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round. Refrigerate until set; about 30 minutes.

Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium low heat; blend well. Remove from heat.

Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical Buckeye appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.

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