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The February 2002
Recipe of the Month
Buckeye Chocolate Peanut Butter Cookies
We thank Brian Tepper of Vallejo, California, for this recipe for a no-bake peanut butter cookie, dipped in melted chocolate so that they really do look like buckeyes!
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Ingredients
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For Cookie Dough
- 1 cup peanut butter (we prefer natural peanut butter)
- 1 cup butter (softened, but not melted)
- 1 pound confectioner's sugar
- 2-3 cups rice cereal, such as Rice Crispies (r) crushed to a powder
(measure after crushing)
- 1 cup finely chopped peanuts, unsalted dry roasted.
For Chocolate Dip
- 1 bag (12 ounces) good qualilty chocolate chips.
- 1 teaspoon margarine (oleo).
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Directions
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Cookies
- Mix peanut butter, butter and sugar first, to a manageable paste, then add the crushed rice cereal powder and the chopped peanuts. Mixture should stick together, but shouldn't be too sticky.
- Roll into 1-inch to 1 1/2-inch balls, much like making a batch of Swedish meatballs. Set aside on waxed paper.
Dipping
- Add just a touch of margarine (oleo) no more than a teaspoon.
- In a double boiler, melt the chocolate, stirring slowly and evenly until very smooth.
- Using toothpicks, dip the peanut butter cookies into the chocolate mixture to about a depth of 3/4, leaving a circle of the peanut butter mixture uncovered. This will make the "buckeye" look. Cool carefully on waxed paper. Store in the refrigerator if chocolate was not tempered, to keep fresh, or store in containers in a single layer.
Enjoy!
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