![]() ![]() bad idea! I would highly suggest cutting the sugar from 4 cups to 2 cups. I made this recipe for the halloween season. As easy as it was it wasn't even close to a peanut butter bar. I thought the chocolate and peanut butter tasted amazing together and will definitely make them again. The only part I thought was pretty hard to make was the peanut butter balls because the crumbled easily. I made these and thought they were great tasting and easy to make. Using a fork only broke the balls in two. And hard to dip, i tried every way possible. I highly suggest using half the called for amount. I also melted the chocolate and shortening in my fondue pot, which kept it warm the whole time I was dipping. I also put a toothpick in each ball before chilling, which made dipping easier. This recipe is delicious and very simple! What I found helped was to warm/melt the peanut butter and butter before mixing, and again before rolling. ![]() Toothpicks in before chilling, froze the p.b.īalls instead of using the fridge, and did inīatches. The taste is amazing.but I agree with only I also think I'll try milk chocolate next time. I would say it is a little too much sugar, which makes them hard to mix and a little crumbly so perhaps reducing by 1/2c. These are so good! They taste just as I would have expected, as I grew up eating 'buckeyes', which are these without the candy irises. Made them with almond butter instead - they were delicious! Get a good heavy spoon & sit down to take the time to mix well. Just be sure ingredients are at true room temp, mix ingredients in one at a time. Tasted great but the slick butter was too much. After sharing, I tasted one and was apalled at the mouth feel. It also messes with the ratio of ingredients, making them "butter balls"! Out of necessity I used only 14 ounces of sugar. To all who state that halving the sugar makes it easier to mix - of course it does. Store the eyeballs in the refrigerator or freezer and serve chilled. Refrigerate for at least 1 hour before serving. Place an M&M in the center of the peanut butter cornea to make an iris. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. Take the sheet of balls from the refrigerator use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. Avoid overheating, which can cause chocolate to seize up into a stiff mass.) Step 4Ĥ. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. ![]() If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. Refrigerate for at least 1 hour to firm up the eyeballs. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Line a rimmed baking sheet with wax paper. It may be easiest to use your hands (kids love doing this). Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. ![]()
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