Time 1h20m Number Of Ingredients 7 Steps:
Line a baking sheet with parchment paper. In a large bowl beat the peanut butter, butter, vanilla, powdered sugar, and salt together until fully combined. Scoop the mixture into 2 tsp sized balls and place on the baking sheet. Freeze for 15 minutes or until cold and firm, or chill in the fridge for 30-45 minutes. In a microwave safe bowl melt the chocolate and vegetable shortening, stirring every 20 seconds until melted. Stick a toothpick in the center of the peanut butter ball. Lift it into the melted chocolate and cover the peanut butter ball, leaving a circle of peanut butter visible on the top. Let excess chocolate drip off, then place on the baking sheet and remove the toothpick. Repeat with remaining peanut butter balls. Place in fridge for 20 minutes or until chocolate has set. Remove from the fridge and smooth out the toothpick hole using your finger or an offset spatula. Serve chilled or at room temperature. Store in an airtight container in the fridge for 1 week.
Time 50m Yield 30 Number Of Ingredients 5 Steps:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Time 1h20m Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners’ sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.
Time 10m Yield 40-50 balls Number Of Ingredients 6 Steps:
Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine). Shape into 1" balls. Refrigerate balls. Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler. Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye. Cool on wax paper and store in refrigerator or freezer.
Time 1h10m Yield about 2 1/2 dozen Number Of Ingredients 7 Steps:
Line a baking sheet with parchment. Beat the confectioners’ sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes. Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
Time 30m Yield 5-1/2 dozen. Number Of Ingredients 5 Steps:
In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.
