Cookbook:Buckeyes
| Buckeyes | |
|---|---|
 | |
| Category | Confection recipes |
| Servings | about 25 |
| Time | 10–12 minutes (plus refrigeration time) |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1 buckeye (33 g) |
| Servings Per Recipe: | 25 |
| Amount per serving | |
| Calories | 172 |
| Calories from fat | 88 |
| Total Fat | 9.8 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 1 mg |
| Sodium | 11 mg |
| Total Carbohydrates | 18.4 g |
| Dietary Fiber | 0.5 g |
| Sugars | 18.2 g |
| Protein | 2.6 g |
| Vitamin A | 2% |
| Vitamin C | 1% |
| Calcium | 3% |
| Iron | 2% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Confections
Buckeyes are an easy snack named from their resemblance to the nut of the Buckeye tree.
Ingredients
[edit | edit source]- 1 cup (320 g/11 oz) peanut butter
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 3 cups (375 g/13.2 oz) powdered sugar
- 1 small bag (100 g/3.5 oz) semi-sweet chocolate chips
- 25 toothpicks
Procedure
[edit | edit source]- Mix peanut butter, melted butter, vanilla, and powdered sugar in a bowl.
- Form the mixture into 1-inch balls.
- Place a toothpick into each ball.
- Refrigerate or freeze for an hour.
- Melt the semi-sweet chocolate chips in a double boiler.
- Dip the balls in the melted chocolate, leaving a small exposed circle at the top.
- Place on wax paper and remove toothpick.
- Refrigerate or freeze.