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My review
Buckeye Cookies II
Y L Johnson
"Peanut butter balls dipped in chocolate."
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Ingredients
servings 475Original recipe yields 30 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
- Refrigerate for 8 hours or overnight.
- 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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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
12/20/2003
The peanut butter mixture in this recipe isn't stiff enough. I made it as directed, but I would definitely gradually add more powdered sugar the next time. If you do make it as is, put your to...
Most helpful critical review
12/18/2001
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.
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12/20/2003
The peanut butter mixture in this recipe isn't stiff enough. I made it as directed, but I would definitely gradually add more powdered sugar the next time. If you do make it as is, put your to...
12/18/2001
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.
2/2/2005
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 end...
12/21/2000
My mom has made these for years. They are the best food in the world.