One of my favorites is “Buckeyes.”
2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1-1/2 pounds confectioners’ sugar
1 (12 ounce) package semisweet chocolate chips
In a large bowl, combine peanut butter and butter. Mix until smooth. Gradually add confectioners’ sugar, stirring until thoroughly mixes. Form mixture into 1-ince balls, place on a waxed, paper-lined, rimmed baking sheet, and chill for one hour.
In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides, except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.
After all the peanut butter balls have been dipped into chocolate, chill or freeze until ready to serve.
In today’s pdf cookbook – Homemade Candy Recipes 20 Old-Fashioned Recipes for Chocolate Candy Fudge More, Mr. Food adds paraffin wax to the recipe. The wax helps to keep the chocolate from melting as fast and gives the candy a shine.
I have never used paraffin wax and these candies turn out fine without it.