Maple buckeyes

Yield: 1 servings

Measure Ingredient
¼ cup Butter
¼ cup Peanut Butter; chunky
1 pint Maple Syrup
12 ounces Chocolate Chips
1 slice Cake Paraffin

Cook butter and maple syrup to 232 degrees. Just before removing from stove add peanut butter without stirring. When cool, beat with mixer til graining starts. Finish by hand--shape into balls the size of a buckeye. Dip balls into chocolate bits and paraffin melted over hot water. Using a toothpick in the center of the ball, dip a little more than halfway into the chocolate to resemble a buckeye. Drain on wax paper. Later, depress the top of buckeye and cover the toothpick hole. Makes about 1 lb.

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