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Buckeye Cookies II

SUBMITTED BY: Y L Johnson

"Peanut butter balls dipped in chocolate."
SERVINGS & SCALING
Original recipe yield: 5 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups butter, softened
  • 4 cups peanut butter
  • 2 pounds confectioners' sugar
  • 1/2 cup graham cracker crumbs
  • 1 1/2 cups semisweet chocolate chips

DIRECTIONS

  1. Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
  2. Refrigerate for 8 hours or overnight.
  3. Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2003 by ELLISL
I needed more chocolate chips than called for. I used 2 1/2 bags.

2 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2002 by JONCOLSON
The peanut butter mixture was the sloppiest substance I have ever worked with. It had to be frozen or it would not stay on the tooth pick. It was incredibly soft otherwise.

1 user found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2005 by SPIRITBOY5000
I needed a lot more chocolate to coat all the peanut butter wads I had rolled which were an absolute mess. The mixture just doesn't get firm or allow you to work it into spherical balls. I ended up with chocolate peanut butter blobs. I wasn't that crazy about the taste either. I've had other people's buckeyes that have had a much more balanced flavor.

0 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 476

  • Total Fat: 32.5g
  • Cholesterol: 33mg
  • Sodium: 295mg
  • Total Carbs: 43.1g
  •     Dietary Fiber: 2.6g
  • Protein: 9.3g

VIEW DETAILED NUTRITION

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