My sister-in-law hails from the great state of Ohio.
(I've never been there, not really sure if it's great or not.)
However, Ohio does have buck-eyes.
Which were the inspiration for someone to come up with this recipe.
Which made its way to my family about 20 years ago, via my sister-in-law.
I loved making these as a child and now I have my own little girl who loves to help!
Start by crushing up some rice krispies.
I like to to do it in a ziplock bag.
Less mess.
Mix the butter and peanut butter with the rice krispies.
Doesn't have to be fully mixed.
Then sift in the powder sugar.
You don't want lumps.
Then mix and mix.
You'll have to use your hands.
Mix until it's all incorporated, like this...
Then roll small bits into balls.
About 1 1/2 Tbs to 2 Tbs each ball.
Depends on how big you want them.
(Smaller balls equals higher chocolate to peanut butter ratio.)
(Wink wink)
Place the balls on wax paper or foil and in the fridge to set.
Melt about 12 oz of chocolate in a double boiler.
I add about a tsp of crisco to make the chocolate set again once it is melted.
Use a tooth pick, or long skewer to dip the balls in the chocolate.
(What makes these babies look like buck eyes is the top not being covered in chocolate.)
Place the buck eyes in the fridge again to set the chocolate.
Then eat.
Or give them away as a gift, or at a cookie exchange.
Everyone will love you for them!
Buck Eyes
1 cup peanut butter (I use creamy)
1 cup crushed rice krispies (measure them after the crushing)
1 stick butter- softened
3 cups powder sugar (sifted, if lumpy)
-Stir the first 3 ingredients together a few times, then add the powder sugar. Mix till fully combined.
-Form into balls, and let set in fridge.
-Melt 12 oz semi-sweet chocolate and about 1 tsp crisco over double boiler. Dip set balls into chocolate, not fully covering with chocolate. Place back on wax paper or foil.
-Set in fridge again.
