Peanut Butter Bon Bons (AKA Buckeyes)
1 stick Butter (1/2 cup)
1 cup Peanut Butter (we use Krogers chunky)
1 cup powdered sugar
1 cup graham cracker crumbs (14 graham crackers)
1 pkg. light-chocolate chips (Toll House 12 oz pkg)
¼ of ¼ square of paraffin wax (or 2 -3 TBL of wax paraffin beads)
Blend butter and peanut butter until soft.
Add powdered sugar and graham cracker crumbs and mix until blended.
Roll into 1†diameter balls by hand (or use a mellon baller), place on cookie sheet and chill for 6 hours in refrigerator (or put in freezer for 1 hour).
Melt wax first, then add the chips in double boiler pan.*
Add chilled peanut butter balls one or two at a time.
Roll ball around to coat with chocolate.
Use an egg colorer holder or teaspoon to retrieve and put on parchment covered cookie sheet & chill, or on a cooling rack.
*If you do not have a double boiler place chocolate and wax in one pot and place over another pot that holds the hot water.
You need two pots, so your chocolate doesn’t burn.
Melt the paraffin first, makes for a better product.
Don’t use white chocolate – it just doesn’t work.
