Buckeye Cookies II

6 Reviews

“Peanut butter balls dipped in chocolate.” - by Y L Johnson

Ingredients

2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips

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Metric US

Original recipe yields 5 dozen

Directions

Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.

Nutrition

Amount Per Serving (30 total)

Calories
475 cal
24%

Fat
32.3 g
50%

Carbs
43.3 g
14%

Based on a 2,000 calorie diet

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Reviews (6)

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TERILIEL

Dec. 24, 2003

"The peanut butter mixture in this recipe isn't stiff enough. I made it as directed, but I would definitely gradually add more powdered sugar the next time. If you do make it as is, put your toothpic..." See moreks into the peanut butter balls before refrigerating. I did this and it helped keep them on the toothpicks. The flavor is excellent. They're just a little difficult to work with. I also found that the recipe makes far more than listed. I used a small cookie scoop to keep them all the same size and I got 153 buckeyes out of it rather than the 60 stated on the recipe."

ELLISL

Jun. 11, 2003

"I needed more chocolate chips than called for. I used 2 1/2 bags...." See more"

JONCOLSON

Dec. 31, 2002

"The peanut butter mixture was the sloppiest substance I have ever worked with. It had to be frozen or it would not stay on the tooth pick. It was incredibly soft otherwise...." See more"

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