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Hold for a few seconds to give the chocolate some time to dry. Repeat for all 4 shot glasses. To a cocktail shaker add peanut butter whiskey, coffee liqueur, almond milk, and a handful of ice. Shake until the mixture is cooled, around 30 seconds. Strain drink into prepared shot glasses.

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Pour into shot glasses and enjoy! Buckeye Vodka is an Ohio made vodka that is distilled 10 times — giving a smooth taste that mixes perfectly with any cocktail. Explore Valentine's Day in the.

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Buckeye Rainbow Shots. An easy and colorful infusion with the flavors of the rainbow! servings. 12 servings. prep time. 30 minutes or longer. Ingredients • 1 bottle of Buckeye Vodka • 4 bags of Skittles. Preparation .. Enjoy as a shot or in your favorite cocktail!.

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Instructions. Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix. Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes.

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How to Make a Buckeye Shot! Peanut Butter Cup Drink Dessert) | Kitchen InstrumentsIf you live in Ohio, you most likely know what a Buckeye candy is? Now, the.

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2 packets hot chocolate mix; 12 oz. hot water; 2 oz. Bailey's or Bourbon; 1 tsp. melted peanut butter, plus more to drizzle on top; whipped cream

Make the Buckeye with the help of Shot Stacker! The Buckeye is perfect

Instructions. Pour hot chocolate packets into a cup and stir in hot water and Bailey's. Mix in peanut butter. Top each cup with whipped cream. Drizzle with additional peanut butter if feeling fancy.

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to make a buckeye use gin, vermouth - dry and garnish with black olive stir all ingredients with ice and strain into chilled glass.. Cocktail Finder Cocktail of the Day Your Ingredients You Can Make Your Recipes Upload a Recipe More Your Favourites Your Wish List How to. ml oz shot cl. 1 2 3. Servings GO Read about cocktail measures and.

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Scoop 2-teaspoonful mounds of dough, roll into balls, and arrange on the prepared baking sheet. Cover and refrigerate until firm, 30 minutes or overnight. In a medium microwave-safe bowl, combine the chocolate and oil. (Buckeyes need to be stored in the refrigerator, which can dull the finish of the chocolate coating.

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Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes. Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth.

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Using a hand mixer, beat on medium until smooth and creamy. Add in the whiskey, vanilla extract, salt, powdered sugar, light brown sugar, and graham cracker crumbs. Beat on low until the powdered sugar is mostly worked into the dough, turn the mixer to medium to finish incorporating all of the ingredients.

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Mix together 2½ cups powdered sugar, ½ cup plus 1 Tbsp. peanut butter (not natural, which has a higher oil content and can separate), 5 Tbsp. melted unsalted butter, 1 tsp. pure vanilla extract.

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Directions. Step. 1 In the bowl of a stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until smooth and creamy, about 2 minutes. With the mixer on low speed, gradually add the powdered sugar, vanilla, and salt.

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Line a sheet pan with parchment paper. Set aside. Cream butter and peanut butter together until smooth and completely combined, about 2 minutes. Beat in the vanilla extract and salt. Add 1 1/2 cups powdered sugar and mix on low speed until mostly combined and then increase the speed to high for one minute.

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Buckeye. Home » Drink Recipes » Buckeye. Buckeye. Ingredients: Kahlua. Bailey's Irish Cream. Ohio State fans will love serving this Buckeye shot on game day. If you want a harder nut try a layer of vodka on top. Complexity: Easy.

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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.