OHIO STATE BUCKEYE RECIPE RECIPES

Steps:

• Blend together confectioner's sugar, peanut butter, butter and salt in medium bowl with electric mixer on low speed.
• Mixture will be stiff.
• Line large baking pan with waxed paper.
• Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round; place on prepared baking pan.
• Freeze 30 minutes or until set.
• Place morsels and shortening in top of double boiler over simmering water in the bottom.
• Melt over medium-low heat; blend well.
• Reduce heat to low.
• Insert wooden pick into top of frozen peanut butter ball.
• Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical “buckeye” appearance.
• Place coated side on prepared baking pan.
• Repeat until all pieces are coated.
• Refrigerate at least 1 hour or until chocolate is set.
• Store in airtight container in refrigerator.

Steps:

• "Line 2 cookie sheets with waxed paper. Beat peanut butter, butter, and vanilla in a medium size bowl with electric mixer until smooth. Gradually beat in sugar and flour until well blended. Roll rounded teaspoonfuls into 1-inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm. Spear one ball at a time with a wooken pick and dip in chocolate to cover about 2/3. Arrange chocolate side down on prepared cookie sheets. Smooth over tooth pick holes. Refrigerate about 15 minutes until chocolate is set. Store tightly covered in refrigerator up to 2 months (like they last that long File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip"