1 lb peanut butter                                        1 1/2 pound powdered sugar

Mix like pie dough, then add 1 cup oleo. Roll in balls and let chill thoroughly. Melt one 12 ounce package chocolate chips and 1/2 stick paraffin, Dip balls in this.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. You’ll notice it’s, um, very basic and not very “fluffy” with words. 🙂
  • I used unsalted butter as “oleo” – at room temperature.
  • 1 lb of peanut butter equals 1 3/4 cup.
  • 1 lb of powdered sugar is approximately 3 3/4 cup.
  • I chilled the buckeyes for about an hour.
  • I shaped them into little squares for two reasons – they’re easier to shape than a perfect ball and my husband is an AVID U of M fan, therefore I honored him by making the shape of these NOT buckeye style. 😉
  • NOTE: I used melting milk chocolate wafers and omitted the paraffin completely. I used a “homemade” double broiler to melt the chocolate (how? I used a large pot and then placed a stainless steel bowl on top, making sure the water would not reach the bowl).

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these yummy, staple-in-our-home-around-Christmas, buckeyes.

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