Ingredients
1 jar Creamy Peanut Butter (18 Ounce Jar)
16 ounces, weight Powdered Sugar
1 stick Margarine, Room Temperature
3 cups Rice Krispy Cereal
2 cups Chocolate Chips (for Dipping)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Mix all ingredients, except the chocolate, in a bowl. You can use a Kitchen Aid or a hand mixer to blend it all together. Once mixture is completely combined, cover bowl in plastic wrap and refrigerate it for about an hour. It makes the balls easier to assemble. Lay out a big piece of parchment paper, or get a pan to line the balls up on. For consistent sizes, use a medium-large melon baller to scoop the peanut butter mix out. Scoop it and roll into a ball and place on the parchment paper. Once all balls are formed (recipe makes about 55 balls), melt the chocolate chips in the microwave. When melting the chocolate, you should heat it in 30 second increments, stirring in between each increment. You don't want the chocolate to scorch so 30 second heatings is about right. Dip the tip of the buckeye into the melted chocolate and place it in a mini-cupcake liner. Repeat until all have been dipped. For quick setup, place tray of buckeyes in a deep freezer for about 10-15 minutes. Then serve. Buckeyes will stay fresh for a few days, refrigerated, in a parchment lined Tupperware container.