These chocolate peanut butter candies modeled after Ohio's famed buckeye nuts use vegetable shortening in place of wax to get a glossy sheen.
- 1 1/2 cups smooth peanut butter
- 8 tbs butter, room temperature
- 1/2 tsp vanilla extract
- 2 1/2 cups sifted powdered sugar (May need 1/2 to 1 cup more to get the right texture)
- 12 oz semisweet chocolate chips (Can substitute for chocolate bark)
- 1 tsp vegetable shortening
- In a large mixing bowl, combine the peanut butter, butter, vanilla extract, and powdered sugar. Blend until the mixture is a thick, dry dough. If it's not firming up, add more powdered sugar, a little at a time.
- Shape the peanut butter into 1 inch rounds, then transfer to a baking sheet lined with parchment paper.
- Place a toothpick in each peanut butter ball, the refrigerate until firm, at least 20 minutes.
- Meanwhile, melt the chocolate with the vegetable shortening. We recommend either a double boiler or a slow cooker (15-30 minutes on high, keeping any eye on it or 1 hour on low).
- Working with a few at a time to ensure they stay cool, dip the peanut butter balls in the chocolate one at a time, leaving a little bit of peanut butter visible at the top. Return to the baking sheet, remove toothpick, and let set at room temperature.
- They're delicious served room temperature, or chilled. Store in an airtight container in the refrigerator for 5 days to 1 week.
A family friend's version calls for graham cracker crumbs mixed with the powdered sugar for the peanut butter. Try it if you're looking to cut down on the powdered sugar!
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