Buckeye Candy

March 07, 2007

2 cups sugar
1 stick margarine (1/4 pound)
9 to 10 ounces smooth peanut butter
1/2 teaspoon vanilla
1 1/2 cups milk chocolate wafer chips, medium or dark

Mix sugar, margarine, peanut butter and vanilla in a food processor until well blended. Mixture should easily form into a ball. Using a melon scooper, scoop out approximately a 1-inch ball and roll with hands, repeating until all peanut butter is gone. Place each ball on a tray. A large cookie sheet with wax paper works well.

Place a toothpick in the center of each ball.

Freeze overnight.

The next day, melt 1 1/2 cups of chocolate in the microwave for 60 to 80 seconds. Place chocolate on a warming tray in order to keep it warm as you work. Dip the frozen balls into the chocolate, only covering 90 percent of the ball with chocolate and place back on the tray.

Remove toothpicks and return trays to freezer for one hour.


Makes about 60 buckeyes.

-Recipe courtesy of Phyllis Schleigh, St. Andrew Presbyterian Church, Williamsport

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