Chocolate Peanut Butter Balls?

Thanks Meryl

Meanchefs recipe is the first one I found. Glad to see some positive reviews.

 
Decisions, decisions!

I have too much time on my hands to think about this. 2 weeks and counting!

 
Very T&T Buckeyes

Buckeyes

3 lb powdered sugar
1 lb butter
2 lb peanut butter

Coating:
1 package semi-sweet chocolate chips
1/3 slab paraffin

Mix powdered sugar, butter and peanut butter together in mixer. Roll in balls and refrigerate until solid.

Melt together the coating ingredients. Dip balls in chocolate (I poke a toothpick in one end to dip) and put on waxed paper on cookie sheets until solid (I put them in the freezer then put in zip lock bags)

 
And yet another very T&T Buckeye recipe...

Buckeyes

Yields - 72 candies (6 dozen total)

2 cups creamy peanut butter (not all-natural)
1/4 cup (1/2 stick) butter or margarine, softened
3-3/4 cups (16-oz. box) powdered sugar
2 cups (12-oz. pkg.) semi-sweet chocolate chips
2 tablespoons vegetable shortening

Line baking sheets with wax paper.

Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Shape into 1-inch balls; place on prepared baking sheets. Freeze for 1 hour.

Melt chocolate and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Shake off excess chocolate and scrape bottom of candy on side of bowl. Return to baking sheets; refrigerate until chocolate is set. Store in covered container in refrigerator.

 
And another using coating chocolate that I make every year.

* Exported from MasterCook *

Buckeyes

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Candy Desserts

Amount Measure Ingredient -- Preparation Method

1 pound confectioner's sugar
1 stick butter -- softened
1 1/2 cups peanut butter -- Smooth or crunchy
1 teaspoon vanilla
12 ounces coating chocolate

Cream butter, peanut butter and vanilla together. Add sugar. Mix well -- you may have to do this by hand. Mixture may be crumbly. Add water 1 tablespoon at a time until mixture resembles play-dough.

Roll into 1 inch balls. Place on wax papper lined cookie sheet and place in freezer for 30 minutes.

Melt chocolate. Use a toothpick or wooden skewer to pierce balls and dip in chocolate until covered about half to a third leaving top uncoated.

Refrigerate to set chocolate. Freezes well.

 
Thank you all. Why?

are most of these recipes using chips with parafin or shortening to coat in. I normally just melt chocloate of my choice never chips. I'm confused by this. Can someone help, please!

 
This is why, suz

If you just melt chocolate to coat with, the chocolate will melt on your fingers when you go to eat the candy. Using paraffin along with chocolate gives you the same result as "coating chocolate" like Michael uses. The paraffin sets it up, hardens it better.

 
Thank you, but why is this different from a truffle or chocolate covered strawberries?

or even dipping the oreo truffles in chocolate.

 
It isn't for a strawberry and truffles are a different type of candy

Many people use a coating chocolate or paraffin for dipping strawberries if they are to set up ahead of time. It is different if you are offering a bowl of strawberries and a bowl of chocolate to dip in though- in that case you are expected to have your fingers (or whatever utensil you use to dip with) on the strawberry, not the chocolate so paraffin would not be necessary.

Truffles are an entirely different type of candy. They are not dipped in chocolate, at least the original truffles are not. Their consistency throughout the whole piece of candy is such that it will melt in your mouth. I am not familiar with the "Oreo Truffles" but if they are dipped in chocolate they will probably set up better if there is paraffin in the chocolate.

 
Since we just covered this in class let me add a few more things

Chocolate chips are not as high a quality as true couverture chocolate that is used by candy makers - this is determined not only by the general overall quality of the beans and roasting but also by the amount of cocoa solids and cocoa butter they contain.

Chocolate chips also typically doesn't have the same amount of cocoa butter as couverture chocolate.

Melting chocolate makes the fat crystals in them unstable which is what causes 'streaking' or 'marbling' you sometimes see. Tempering stablizes these fat crystals.

Dipping chocolates (if they have chocolate at all and are not just a chocolate flavored coating) typically have added vegetable shortenings, parafin or other additives to 'stabilize' it and make it harden after melting and give you some of the 'snap' of a true tempered couverture chocolate.

 
When you say regular chocolate, tell me exactly what you have

brand, type, etc. and where you got it so I can judge what you need to do.

 
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