Baked With Love

Keep you and your loved ones safe while making your favorite treats this holiday season.

• Use pasteurized egg whites for frostings and icings to decrease the risk of illness
• Wash hands often and avoid licking fingers when handling/ decorating baked goods
• baked foods have been linked to norovirus and staph aureus outbreaks.

Traditional Buckeye Recipe

2 cups sifted powdered sugar
3/4 cup smooth peanut butter
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1/2 teaspoon vegetable shortening

Preparation

Line baking sheet with parchment or waxed paper and set aside.

Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls and transfer to prepared baking sheet. Freeze until firm, 15 to 20 minutes.

Melt chocolate and shortening in small heat-safe bowl set over saucepan of simmering water, stirring often, until smooth. Remove from heat.

Insert thin wooden skewer or toothpick into the center of each ball and dip about three-quarters of it into melted chocolate, leaving a small circle of peanut butter exposed at the top. Transfer to baking sheet. Remove toothpick and repeat dipping process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.

Makes 24 candies

If you have any questions please contact Sarah Sowders at (252) 426-5428 or at Sarah_Sowders@ncsu.edu.

Have a Safe and Happy Holiday Season!