Buckeye Balls
- Ready In:
- 2hrs 30mins
- Ingredients:
- 5
- Yields:
-
24-36 balls
- Serves:
- 24-36
ingredients
- 1 1⁄2 cups creamy peanut butter
- 1⁄2 cup margarine
- 1 (16 ounce) package confectioners' sugar
- 2 tablespoons vegetable oil
- 16 ounces semi-sweet chocolate chips
directions
- Mix first 3 ingredients together.
- Roll into 1" balls and place on waxed paper lined cookie sheet.
- Refrigerate 2 hours or overnight.
- Melt chocolate chips in double boiler with oil.
- Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set.
- Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.
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Reviews
-
Nearly identical to the recipe my mother taught me, that we've both been making for years. (I use 2 TBSP butter instead of vegetable oil.) These are a nice bite-sized cookie perfect for Christmas, that no on can resist grabbing. The recipe states that it makes 2 dozen balls, but I must roll them smaller, because my batches come out closer to 40!
Tweaks
-
Nearly identical to the recipe my mother taught me, that we've both been making for years. (I use 2 TBSP butter instead of vegetable oil.) These are a nice bite-sized cookie perfect for Christmas, that no on can resist grabbing. The recipe states that it makes 2 dozen balls, but I must roll them smaller, because my batches come out closer to 40!
RECIPE SUBMITTED BY
Nell Majeran
Chicopee, Massachusetts
I'm married and have 2 children and 1 new grandson born April 19th 2005. I am a foster mother who takes in children between the ages of 7 and 14. My 12 yr. old son was a foster child that we adopted. We have 6 cats and a black lab/golden retriever mix dog. In my spare time (rare) I like to crochet and read and look for ethnic recipes on Recipezaar for the foster kids.