1990 Christmas Collection · Mother’s Cookbook
Buckeye Balls
Contributed by Contributor not visible on printed page.
Ingredients
- 1½ cups peanut butter, chunky or smooth
- 2 cups powdered sugar
- 1 stick soft oleo
- 1 teaspoon vanilla
- For dipping: 1 (12-ounce) package chocolate chips
- ¾ bar paraffin wax (original historical method)
Directions
- Mix peanut butter, powdered sugar, softened oleo and vanilla; shape into 1-inch balls.
- Chill on a wax-paper-lined baking sheet.
- The 1990 recipe melts chocolate and paraffin over hot water before dipping the balls using toothpicks.
- For a modern edible version, omit paraffin and use properly tempered or melting chocolate instead. Let coating set on parchment.
Kitchen and Family Notes
Original uses paraffin wax as part of the coating, a historical practice not recommended here. Contributor not visible; don't invent a name.
Historical recipe, not newly kitchen-tested.
Original Source
Submitted by Contributor not visible on printed page, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 27.