Cookbook talk:Buckeyes

Here is a similar recipe which came from OSU Magazine. Everywhere I bring buckeyes or see them for sale people marvel at how nice these look, not lumpy and ugly like the recipe they use.

3 cups creamy peanut butter 1 cup butter (2 sticks), soft (room temperature) 2 pounds powdered sugar 2 teaspoons vanilla milk chocolate for dipping (not semi-sweet), about 2.5 to 3 of the 11.5 oz bags plus small amount crisco for thinning chocolate if desired baking sheet, wax paper, toothpick, double broiler

Mix first four by hand. Use a large bowl (I use 8 qt.) for ease of mixing. Also recommend mixing with one hand until powdered sugar is basically in butters then switch to two hands to get it creamy. Roll into small balls in hands and place on wax paper on baking sheet. Typically makes eighty to ninety. Refrigerate to cool (important). This helps the chocolate stop running when dipping. Melt the chocolate in a double broiler. A larger bottom pan allows the water temperature to be more easily controlled. Use toothpick to stick into ball and dip into chocolate leaving some peanut butter exposed as in the classic buckeye shape. Place back on wax paper to cool. Refrigerate, or even better is freezing.