If you already have your bring-along dish planned, you may just want to make these for yourself. Keep them for after Christmas so that you don't have chocolate withdrawals after the big day. Kinda ease yourself into the new year. Eat one a day, then half a day, then a quarter a day.... or just gobble them up and go cold turkey later. Whatever works for you.
Buckeyes
Ingredients:
12 oz. chocolate chips
1 block paraffin wax *(Use 1/3 of a block)
1 1/2 sticks margarine
1 pound powdered sugar (4 cups)
1-12 oz. jar peanut butter
1 1/2 teaspoon of vanilla
Directions:
1. Melt the chocolate chips and the wax together in a double boiler, low
heat. I don't have a "double boiler" so I placed a pan inside another pan. Put
water in the big pan and the chocolate in the little pan. This keeps the
chocolate from scorching. You don't want to ever waste good chocolate!
2. Mix all the other ingredients (margarine, powdered sugar, peanut butter,
vanilla).
3. Roll it into nickel size balls.
4. Then place them on wax paper and refrigerate. I recommend 4 hours but
until they aren't smushy.
5. Insert toothpicks into each one.
6. Dip into chocolate leaving some peanut butter showing at the top then
place each back on the wax paper to set.
7. Store in can or airtight container.
8. Devour as desired.
*If you're wondering what paraffin wax is, you're not alone. Just ask at the grocery store but I think you can find it near the chocolate chips ... maybe. Yes. You should ask. On my recipe card which is compliments of my mother-in-law and Aunt Rita it looks like "paraffin way". Thankfully there was someone knowledgeable at the grocery that recognized the word paraffin and ignored my ignorant way then directed me to the proper aisle and handed me a one pound box of Gulf Wax (household paraffin wax). Inside the box are 4 bars. You only need 1/3 of one bar. (Don't worry, the wax will keep a long time.)
These also make great gifts because... chocolate and peanut butter.
Posts
No comments:
Post a Comment