Buckeye Dip Food

BUCKEYE DIP RECIPE

Steps:

• In the bowl of a stand mixer, or a large bowl using a spatula, add the room temperature cream cheese, powdered sugar, peanut butter and vanilla extract. Using the paddle attachment, cream on medium speed for 2-3 minutes until smooth and creamy.
• Add the marshmallow cream and mix in until well incorporate, then add the mini chocolate chips and fold in by hand.
• Transfer to a serving bowl and garnish with a few extra mini chocolate chips. Serve with your favorite cookies, graham crackers or pretzels. Enjoy!

BUCKEYE DIP

Steps:

• With a hand mixer or stand mixer, beat the cream cheese, butter and peanut butter until smooth.
• Add in the powdered sugar, brown sugar, flour and vanilla.
• Using the paddle mixer attachment or a wooden spoon mix in the chocolate chips.
• Store in the refrigerator until serving.
• Serve with teddy grahams, graham crackers or apples.

BUCKEYE DIP

Steps:

• Combine first 4 ingredients until smooth.
• Spread in the bottom of a greased pan.
• Pour nutella over the peanut butter mixture. (we originally thought chocolate ganash, but nutella was easier).
• Chill for about 2 hours.
• Serve with Graham Crackers, Animal Crackers, Etc.

BUCKEYE DIP

Steps:

• In small bowl mix all ingredients together.
• Serve with graham crackers, teddy grahams or apples.

BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

BUCKEYES I

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

BUCKEYE DIP

Steps:

• Cream the cream cheese, peanut butter and milk together until smooth.
• Add in confectioners' sugar and blend until smooth. Fold in Cool Whip and mini chocolate chips.
• For best consistency let set in refrigerator 2 hours before serving, but can be enjoyed immediately.
• Serve with graham cracker sticks.

BEST EVER BUCKEYES

Steps:

• Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
• Shape into 1" balls.
• Refrigerate balls.
• Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
• Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
• Cool on wax paper and store in refrigerator or freezer.