Skip to main content
Epicurious
Cookbooks

Peanut Butter Buckeyes

Recipe information

  • Yield

    yields 6 to 7 dozen

Ingredients

One 12-ounce jar crunchy peanut butter (1 1/2 cups)
One 16-ounce box powdered sugar
1/2 pound (2 sticks) butter
One 12-ounce package semisweet chocolate chips
1 bar paraffin

Preparation

  1. Mix together peanut butter, sugar, and butter and form into small balls; chill. Over medium heat in the top of a double boiler, melt together the chocolate and paraffin. Using a toothpick, dip each ball into chocolate and cover about three-quarters of the ball, leaving a brown round eye. Place on wax paper to cool.

Paula Deen's Kitchen Classics
TagsCandyDessertPeanut ButterChocolateSnackChristmasCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.