Wednesday, December 22, 2010

Peanut Butter Crunch Buckeyes

Here's an excellent twist to the standard buckeye for the holidays! The original recipe calls for chocolate chips and paraffin wax. I used that recipe a few years ago and they tasted like chocolate crayons. Something must have gone wrong with the wax?!? This year I just took the easy way out and used Almond Bark. Soooo much easier! Also note, the more Rice Krispies you use the the harder it is to keep the ball together and in the right shape.

 Peanut Butter Crunch Buckeyes

6 tbsp butter
2 c powdered sugar
1 1/2 c crunch peanut butter
1 c Rice Krispy (cereal)
1 block of Chocolate Almond Bark

Melt butter, peanut butter, and powdered sugar together in a bowl. Add Rice Krispies.

Form 1" balls. 

Melt Almond Bark in microwave. Follow melting instructions on package. I didn't melt the entire bar at once because it hardens faster than I can dip the Peanut Butter balls. Fully submerge peanut butter ball in chocolate. Use toothpick or fork to remove and place on wax lined cookie sheet.


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