Reviewed: Dec. 12, 2011

add a "well drained cherry" to the center of the peanut butter ball. Special Christmas candy.

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Reviewer:

Mamaw Jan

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Poland, Indiana, USA

Reviewed: Dec. 11, 2011

Replace 1 cup of powder sugar with a cup of graham crackers.

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Reviewer:

JoshA

Reviewed: Dec. 11, 2011

these are very easy to make and very good,but if you have choc left don't throw it out mix some cashews,or other nuts in the choc set on wax paper and let it harden ,then you have choc covered peanuts w/maybe a hint of peanut butter taste choc to expensive to throw out

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Reviewer:

MABAKEIT

Reviewed: Dec. 10, 2011

made these with my mom they are yummmmmy!!!

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Reviewer:

cupcakeluvr

Cooking Level: Beginning

Reviewed: Dec. 10, 2011

I love Buckeyes and this recipe is very easy. I read some of the reviews but decided to make as the recipe called for. Next time I will sift the sugar and decrease to 4 cups like some others suggested. I would like more of a peanut butter flavor and I do think the brand of peanut butter makes a difference.

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Reviewer:

BAFriend2.me

Cooking Level: Expert

Living In: Winthrop, Massachusetts, USA

Reviewed: Dec. 8, 2011

These were good, but we did have some difficulties with the chocolate melting...first, after reading other reviews, we only used about 5 1/2 c. sugar. Then, when we were melting the chocolate (due to limited equipment size), we had to melt it in batches, and the first batch melted thick, but it worked. The 2nd batch would NOT melt thin enough! IT was this big glob! I tried honey (to prevent seizing), I tried water, then half & half (to thin it out)...it got thin enough (and it still hardened on the peanut butter), but it also got grainy and ugly...how can I prevent it from being so thick another time? Why did my first batch work and not my 2nd?

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Reviewer:

CHRISMAR1

Home Town: Lafayette, Indiana, USA

Living In: Camp Zama, Kanagawa, Japan

Reviewed: Dec. 7, 2011

They melted as I finished dipping them in the chocolate! The chocolate never got firm and now I know why....no wax in the recipe.

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Reviewer:

Kitte

Reviewed: Dec. 5, 2011

A little trick I use is the double broiler method to melt the chocolate so it does not burn and stays hot and add a few flakes of bakers wax

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Reviewer:

collins21408

Reviewed: Dec. 5, 2011

we use a weight watchers scale and measure out the peanut butter at about 10 - 12 grams each as we roll them. also, for those having problems with it sticking to the hands, use a bit of powdered sugar on the hands/fingers. I have used white, chocolate, and butter scotch almond bark for dipping. a person could also put some coconut in the peanut butter mix for a change. We were wondering if anyone has tried to use SPLENDA instead of powdered sugar? for a sugar free variety? this is a very easy treat.

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