Ingredients:
*1-Pound, 16-Ounces of Confectioners Sugar AKA: Powdered Sugar (3 1/2-Cups)*
*1-Pkg Graham Crackers (3-Cups)*
*2-Sticks Butter Softened (1-Cup)*
*1-Teaspoon Pure Vanilla Extract*
*1-Cup Peanut Butter*
Ingredients to be used in the last step:
1-12 Oz bag of good quality Chocolate Chips
1/2 Bar of Food Grade Wax
What You Will Need:
Mixing bowl
Double-Boiler or use 2-Pans one smaller than the other
Small Ice Cream Scoop or a Tablespoon
Two baking sheets. One for the refrigerator and one for putting the finished Buckeyes on.
Tooth Picks
Wax Paper
Parchment Paper
Crush the Graham Crackers turning them in to crumbs. I find putting them in to a Ziplock plastic bag, closing the bag, laying the bag on a flat work surface, then using a rolling pin over the closed bag repeatedly works well. Make sure there are no large pieces. They should look like grains of sand. A food processor works well too. I have used both.
Blend all of the above 5-ingredients with the * into a mixing bowl. You can do this by hand with a wooden spoon or with a stand mixer. I use my KitchenAid for everything, I love it. Use the Paddle Attachment. Mix well.
Take the Peanut Butter mixture and roll into 1-inch balls. I use a small Ice Cream Scoop, this makes all of the balls the same size. If you don't have one, just use a Tablespoon to scoop out the mixture.
After you roll each ball, put it on the Parchment lined baking sheet. Repeat this process until there is no more mixture left inside of the bowl. How many balls you get depends on if you use a scoop or tablespoon. Put the baking sheet with your balls in to the refrigerator over night.
After the balls have set up over night in the refrigerator, take them out and put on a flat work surface.
*How to make a Double-Boiler*
Place the larger pan on your stove top. Fill the pan halfway with water. Take the smaller pan and put on top of the pan with water. Heat the larger pan with water to a boil. Remove both the pans from the burner. Be careful hot steam comes out! Set aside on your stove top or heat resistant counter top or cutting board.
Melt the food grade wax and chocolate chips inside of your Double Boiler, which ever one you have.
Stir with a wooden spoon until all of the wax and chocolate are melted completely.
Roll each ball gently into the chocolate wax mixture using a tooth pick. Take the chocolate ball out using the same tooth pick. The wax makes a nice shine on the chocolate and you can't taste it.
Put the chocolate ball onto the baking sheet lined with wax paper. Don't worry about the pinhole that the tooth pick made, you can fill that in later with the melted chocolate or later turn the chocolate ball upside down once it sets up. You will never see it. Shhhhh....our little secret (wink wink)
Set the chocolate balls, AKA: Buckeyes back into the refrigerator on the wax paper lined baking tray to set up and cool. Take them out in about an hour to serve. I like to put them in decorative cookie tins to give as gifts. I line the bottom of the cookie tin with a fancy paper doily and gently place them in one at a time. I also put them into decorative paper liners-cups. You can stack them gently on top of each other. I have used a decorative paper plate over the bottom layer of Buckeyes, then place more of them on top of this plate. Put the cookie tin lid on tightly. Keep refrigerated for best results.
Done with white Chocolate and decorative sprinkles.
No comments:
Post a Comment