M, my mom, and I are constantly being asked for this recipe. No matter what cookies we make in addition to these, the buckeyes are always the most popular. We all find them a pain to make, but keep making them for all our fans. Please share this recipe with all your friends and stop asking us to make them for you (kidding, sort of!)
1 lb box confectionary sugar, sifted
1 1/2 cup peanut butter
1/2 cup butter softened
1 tsp vanilla
1/2 tsp salt
12 oz package of semisweet chocolate chips
1 ounce of paraffin wax
Combine first five ingredients in a large bowl with hands. It may be a little dry but make it into small balls (aim for 3/4 inch ball or a little larger then an acorn, don’t make them too big!) Place the formed balls on a wax paper covered baking sheet and stick in the freezer or fridge.
While the peanut butter balls are chilling, melt 12 oz. of chocolate chips and paraffin in a double boiler. Take peanut butter balls out of freezer once chilled. Using toothpicks dip each ball 3/4 way into chocolate. Bring out and place back on wax paper on baking sheet. They should resemble horse-chestnuts. Slightly tap on hole left by toothpick with your fingers to close hole. Place buckeyes back in freezer/fridge to harden.