Easiest Way to Prepare Appetizing Robin's Creamy Buckeye Chocolates

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Before you jump to Robin's Creamy Buckeye Chocolates recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the natural environment we are all going to have to make some changes. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is pretty uncomplicated to live green, all things considered. A lot of it truly is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to robin's creamy buckeye chocolates recipe. You can cook robin's creamy buckeye chocolates using 4 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Robin's Creamy Buckeye Chocolates:

1. Provide of Powdered Sugar.
2. Take of Creamy Peanut Butter.
3. You need of Butter.
4. Take of Milk Chocolate.

Steps to make Robin's Creamy Buckeye Chocolates:

1. Note: I have used name brand peanut butter but have found they're tasteless. Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar..
2. Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste. If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter..
3. Add peanut butter and softened butter to mixer. Mix at medium speed while adding powdered sugar. Continue to mix until all ingredients are well blended. Mixture will appear crumbley but will smooth when made into balls..
4. Place the mixture into the refrigerator for at least 15 minutes. It's is easier to handle and will stick less when cold..
5. Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray. Place the tray into the freezer for at least 20 minutes. This allowed the balls to harden, making them easier to dip without falling off the toothpick..
6. Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate)..
7. Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball. It should resemble a Buckeye nut. Allow excess chocolate to drip off. Place back onto the wax paper lined cookie sheet and place into the refrigerator to set..
8. If more chocolate is preferred, they can be doubled dipped into the chocolate. If the balls start falling off the toothpick just pop them back into the freezer to chill again..
9. To finish, close the toothpick hole by gently pushing the hole closed with your fingers..

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