New Castle News

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September 28, 2013

Culinary Conversation: Region boasts some tasty recipes

(Continued)

NEW CASTLE — BUCKEYES

  • 11⁄2 cups peanut butter
  • 1 cup butter, softened
  • 1⁄2 teaspoon vanilla extract
  • 6 cups confectioner’s sugar
  • 4 cups semi-sweet chocolate chips

In a large bowl, mix together peanut butter, butter, vanilla and confectioner’s sugar. The dough will look dry. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate, holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.

Put back on the cookie sheet and refrigerate until serving.

*Chill the peanut butter mixture in the fridge 30 minutes before making the balls. You also can melt more chocolate than called for so there is a good pool of chocolate to dip the balls into.

*Note — Most recipes have not been tested.

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