This sweet treat is a peanut butter & crispy rice cereal cookie, rolled into a ball, and dipped in chocolate. I don’t dare show up at Christmastime without these. Whenever I ask my Godchildren what they would like for Christmas, they always respond with ” my own personal stash of Buckeyes”. They are one of the first cookies to disappear off of the cookie tray!
Buckeyes
Course: Cookies and Bars, DessertsServingsservings
Ingredients
1 lb. powdered sugar
16 ounce peanut butter (creamy)
1 stick butter
2 cup rice cereal (such as Rice Krispies)
12 ounces semi-sweet chocolate chips
1/3 bar paraffin wax
Directions
- In a large skillet, melt butter and peanut butter together.
- Remove from the stove and stir in the powdered sugar.
- Add the rice cereal and mix well. Let mixture cool.
- Melt the paraffin wax and the chocolate chips in the top of a double boiler, mixing well.
- Roll the cookies into balls and insert a toothpick in each cookie.
- Dip each cookie in the chocolate, leaving a small portion uncovered, so it looks like an eyeball. Set out on waxed paper to solidify.
Notes
- I find that if I freeze the cookies ( after inserting the toothpicks) for just 10 or 15 minutes, it’s easier to dip the cookies in the chocolate. The chocolate solidifies quicker because the cookie sheet is still cold from being in the freezer.
- Makes 6 dozen cookies
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