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2 sticks (1/2 lb.) real butter
2 lbs. powdered confectioner's sugar
2 cups creamy peanut butter
1 large package chocolate candy-making chocolate
you will also need - waxed or parchment paper, toothpicks.
Melt butter and stir in powdered sugar and peanut butter -- mix to a dough-like consistency. Form this mixture into balls, rolling in your hands until firmly formed and smooth. Place in the refrigerator for at least 15 minutes to harden.
When balls are firm, melt candy-making chocolate per instructions on the package (the microwave method is easiest and works great). Use a toothpick to dip each ball 3/4 of the way into the melted chocolate and place on waxed paper or parchment to cool. For 'buck-eyes,' leave the undipped spot bare to reveal the peanut butter and sugar center. I prefer to cover this spot by spooning more chocolate over it as it is drying. (note - if you dip the entire ball into the chocolate, it is hard to get out without falling off the toothpick). Allow balls to cool. Store in a sealed container between layers of waxed paper. Recipes makes approx. 3 doz. balls.
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