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luv2bake Posted December 06, 2005 02:36 PM
Here's one posted by DestinationAZ:
BUCKEYES
Yield: 20 servings
1/4 lb Margerine
1 c Peanutbutter
3/4 lb Powdered sugar
1 lb Dipping chocolate
Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.
Enjoy! (From an Ohio State Graduate.....home of the Buckeyes!!)
Here's one posted by DestinationAZ:
BUCKEYES
Yield: 20 servings
1/4 lb Margerine
1 c Peanutbutter
3/4 lb Powdered sugar
1 lb Dipping chocolate
Combine ingredients thoroughly. Roll into 1-inch balls and turn onto wax paper-covered cookie sheet. May need to let set awhile or chill. Melt dipping chocolate in top of double boiler or in microwave on 50%. Don't have chocolate hotter than 120 degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess chocolate run off of it. Place it on the wax paper covered cookie sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.
Enjoy! (From an Ohio State Graduate.....home of the Buckeyes!!)