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1
Note: I have used name brand peanut butter but have found they're tasteless.
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2
Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.
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Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste.
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4
If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.
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Add peanut butter and softened butter to mixer.
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Mix at medium speed while adding powdered sugar.
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Continue to mix until all ingredients are well blended.
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Mixture will appear crumbley but will smooth when made into balls.
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9
Place the mixture into the refrigerator for at least 15 minutes.
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10
It's is easier to handle and will stick less when cold.
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Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray.
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Place the tray into the freezer for at least 20 minutes.
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13
This allowed the balls to harden, making them easier to dip without falling off the toothpick.
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14
Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).
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Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball.
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16
It should resemble a Buckeye nut.
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Allow excess chocolate to drip off.
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Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.
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If more chocolate is preferred, they can be doubled dipped into the chocolate.
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If the balls start falling off the toothpick just pop them back into the freezer to chill again.
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21
To finish, close the toothpick hole by gently pushing the hole closed with your fingers.
