Buckeyes at Christmas are a mainstay in this household. Christmas and buckeyes go hand-in-hand. Especially since my better half is from the Buckeye state and a loving fan of a football team by the same name. In fact, I think he wore an Ohio state sweatshirt everyday during the playoffs.
This year, however, he deviated from the original parafin wax recipe in favor of using Crisco instead. It lends for a less waxy taste. I can honestly say that I am pleased with the results. These buckeyes are to fantastic! They are melt in your mouth delicious.
Some notes before the recipe:
*Use JIF peanut butter. Only JIF. Otherwise, the balls will be very soft.
*Also, Take your time. Go slow. This recipe cannot be rushed.
1 3/4 cups of JIF peanut butter
1 Stick of Softened butter
1 tsp vanilla
1 lb Confectioner's sugar
1 tbs of vegetable shortening
1 12 ounce package of semi-sweet chocolate chips
1. Mix peanut butter, butter, and vanilla together in a large bowl. Then add confectioners' sugar until combined. Do not over mix. Do not cream the dough. The buckeye dough should be firm, not too fluffy.
2. Roll dough into 1 inch balls and place on a parchment or waxed paper lined dinner plate.
Place each dinner plate with balls in refrigerator as you are finished rolling them.
3. Melt shortening and chocolate chips in a double boiler over low heat.
4. Once the chocolate mixture is melted, take the first plate that you rolled out of the fridge. Using a toothpick, dip each ball into chocolate mixture. Only cover 3/4 of the ball with chocolate to create the signature buckeye look. Place each finished buckeye back on plate. Once a plate is full of buckeyes, place back in the fridge for 30 minutes to set.
5. Continue step 4 until all of the balls are covered in chocolate.