Buckeyes
Item
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Title
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Buckeyes
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Identifier
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Buckeyes
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Description
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Buckeyes
3 lbs. powdered sugar
2 lbs. chuck-style peanut butter
3 Tbsp. vanilla
1 lb. butter, softened
2 (12-oz.) pkgs. chocolate chips
1/4 to 1/2 bar paraffin
Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze.
Makes 100 buckeyes
This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
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Creator
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Kitty Carow and Elsie White
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Subject
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Dessert
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Source
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“Maize and Blue Gatherings"
Ann Arbor, Mich.: University of Michigan Faculty Women’s Club
1996
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Buckeyes