YIELD: 30 BUCKEYES
You can use chocolate chips with these or couverture. Born and raised in Ohio, I tend to think the chocolate chip method is more authentic, but, admittedly, the couverture is definitely more glamorous and adds a nice shell to the outer layer. Be sure when dipping to leave a little bit of peanut butter exposed (about ½ inch in diameter) so that the candies resemble actual buckeyes!
Directions
Line a 9 × 13-inch cookie sheet with waxed paper.
Mix together peanut butter and margarine until super smooth.
Stir in vanilla extract and salt.
Using an electric mixer, slowly incorporate the confectioner’s sugar until little crumbles form.
The mixture should go from very creamy to looking pulverized very crumbly dry cookie dough.
Take a pinch or two of the powder/dough and, using your hands, work to form into 1-inch balls.
If they appear uneven, keep working them in your hands until smooth and spherical.
Place each onto a cookie sheet and insert a toothpick into the center.
Gently pat around the toothpick to kind of “seal” it into the peanut butter ball.
Chill in the freezer for about 40 minutes, or until very firm.
This prevents the toothpicks from sliding out while dipping.
Using a double boiler, melt your chocolate until smooth or follow the directions for tempering.
Remove the peanut butter balls from the freezer and carefully swirl the ball into the chocolate, taking care not to let the toothpick slide out.
Place onto wax paper and repeat until all are covered.
Let stand at room temperature until chocolate has firmed up.
Remove toothpicks and seal over the tiny hole in the middle using the back of a spoon or clean fingertips.
Store in an airtight container for up to 1 month.
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Ingredients
1½ cups smooth peanut butter
1 cup non dairy margarine, softened to room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
5¾ to 6 cups confectioners sugar
3 cups non dairy chocolate chips or couverture
Line a 9 × 13-inch cookie sheet with waxed paper.
Mix together peanut butter and margarine until super smooth.
Stir in vanilla extract and salt.
