Buckeyes
Sonya Rulli (mom) - got the recipe from Dad's sister Yolanda (Raker) in 1967. Aunt Yo brought these to the annual family Christmas Eve party at Grandma and Grandpa Rulli's house. We all agree this is the best Buckeye recipe.
Ingredients
1 1/2 lbs Powder Sugar (5 1/4 Cups)1 lb Smooth Peanut Butter
1/2 lb melted butter (cool)
Coating:
12 oz Semi-Sweet Chocolate Chips
1/8 Box Parafin (2 oz)
Instructions
Slowly blend sugar and melted butter into peanut butter. Roll into 1" - 1 1/4" balls. Chill at least one hour. Melt chocolate chips and parafin in double boiler. Dip chilled balls 3/4 of the way into chocolate - do not cover entire ball.Place dipped ball on wax paper and refrigerate before transferring them to a container.
Left over chocolate can be used again or add nuts and raisins to remaining chocolate for another treat.
I make 86 balls per batch.
TIPS:
Mom and I make the balls using different methods:
Mom: Line a baking sheet with wax paper. Roll dough into 15 - 20 logs, 1 inch in diameter. Chill for about 30 minutes. Slice logs into 1/2 inch pieces and roll into balls. Place balls back on lined cookie sheet. Chill for an hour before dipping them into the chocolate coating. Fill in the hole that was made when you dipped the ball by using a toothpick or your finger.
Mary: Line a baking sheet with wax paper. Do not chill dough. Using a 1 inch in diameter, squeeze handle melon baller (it releases the ball for you) scoop out dough. I scrape the melon baller across the top of the bowl to level the dough. It also makes the balls an even size. Roll dough into ball, place on lined cookie sheet. Chill for an hour before dipping them into the chocolate coating. Fill in the hole that was made when you dipped the ball by using a toothpick or your finger.