Recipe: Buckeyes

Creator of recipe: Michelle Derleth

Dear Journal,

Chef Hannah here!

Yeah, who am I kidding, I’m nowhere near attaining the talents and abilities of a chef. Today, I made Buckeyes. In the end they turned out well (Success!), but the time it took to make them (two hours!) was a bit more than I had planned on. Two hours, for one dessert? Not ideal, but it did make enough for at least three big dishes, which, of course, could last three Christmas parties, as long as I don’t eat them all!

Ingredients: 

4 ½ cups of powdered sugar 

1 ½ to 2 cups peanut butter

2 sticks of butter

Paraffin wax

Chocolate chips for melting

Directions:

Combine peanut butter, powdered sugar, and butter in large mixing bowl. Keep adding sugar until consistency is stiff, similar to clay*. 

Once thoroughly mixed, use your hands and roll the peanut butter min stir into small balls, no bigger than the diameter of a quarter. 

Once the balls are rolled out, coat each in the melted chocolate and paraffin mix. Leave them to set on a cookie tray covered with wax paper.

Once set, leave in freezer for at least an hour, but overnight is best. 

*In order to achieve the clay consistency, more powdered sugar will need to be added. I found that I had to add about 1 1/4 cups more to get it to correct consistency, but amounts needed may vary.