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Makes: 80 servings adjust
My Mom's recipe for peanut butter buck-eye candies. Makes 6-1/2 to 7 Dozen



  • 18 ounces Smooth Peter Pan Peanut Butter, must be peter pan brand
  • 2 sticks Margarine, softened; do not substitute with butter
  • 1 teaspoon Vanilla Extract
  • 1 12 pounds Powdered Sugar

Step 1

Place peanut butter, margarine and vanilla extract into the bowl of a mixer. Mix until thoroughly combined. Add half of the powdered sugar and mix on low speed until thoroughly combined. Repeat with remaining sugar.

Step 2

Scoop mixture and form into 1-inch balls. Place on wax-paper covered baking sheet. Note: If mixture is too sticky to work with, refrigerate for a bit and then try again.

Step 3

Place tray with peanut butter balls into the refrigerator and chill for at least 1 hour. Can be done over night.

Step 4

Put some water into the bottom of the double boiler. Heat the water to boiling and then turn the heat down so the water is simmering taking care that the water level is not high enough to reach the bottom of the top piece of the double boiler.


  • 12 ounces Semi-Sweet Chocolate Chips, nestles preferred
  • Paraffin Wax

Step 5

When you are ready to dip the peanut butter balls: Place the chocolate chips into the top of a double boiler. Using a vegetable peeler, shave thin pieces of the paraffin on top of the chocolate chips. You will need roughly 1/4 of the bar. NOTE: I would like to ditch the paraffin. Try next time 1 Tbsp shortening as suggested here:

Step 6

Heat the chocolate chips and paraffin mixture, stirring frequently until the chips have melted.

Step 7

Keeping the double boiler over low heat, stick a toothpick or skewer into the top center of a chilled 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 wax paper lined baking sheet. Repeat with the remaining peanut butter balls and chocolate.

Step 8

Chill the buckeyes until firm. Smooth out the hole left by the toothpick with an offset spatula. Serve chilled. Refrigerate in an airtight container.
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