Recipes For 2004

Buckeyes

1 (16 oz) package of chocolate chips
2 Tablespoons shortening
1/2 cup melted butter
1 pound confectioners’ sugar
1 pound peanut butter (smooth)
2 cups graham cracker crumbs
1 teaspoon vanilla

Combine melted butter, confectioners’ sugar, peanut butter, graham cracker crumbs and vanilla in a bowl, mixing well. Shape mixture into walnut-sized balls. Refrigerate for at least 1 hour for ease in handling – can be made several days in advance.

Melt chocolate chips and shortening in double boiler – water simmering, not boiling, and not touching top pan. Stir until smooth. Remove from heat, but leave chocolate over hot water.

Using a toothpick, stick the top of a peanut butter ball. Gently dip into chocolate, rotating it to fully cover. Let excess drip off and remove from toothpick onto wax paper.

Decorating suggestions: Pipe holly leaves and place red candies on top – melt white chocolate (with some shortening). Dip a fork into chocolate and drizzle over chocolate buckeyes.