Preparation Time

60 minutes


24 – 48


Buckbeak Eyes (Buckeyes)

1 1/2 cup butter

2 1/2 cup peanut butter

2 lbs powdered sugar

24 oz chocolate

1/4 cup paraffin


Combine butter, peanut butter, and powdered sugar.

Mold into balls that are about 1 inch in diameter, lay onto cookie sheets lined with wax paper.

Put cookie sheets into the refrigerator so the balls can harden, probably 1 hour.

Melt chocolate and paraffin in a double boiler (you can just put a large bowl on top of a pot with boiling water, but it's easier to burn yourself this way).

Spear each peanut butter ball with a toothpick, dip in chocolate, and put back on wax paper.

Take toothpick out, cover up hole.

Put back in fridge to let chocolate set.

These should be kept in the fridge (not on the counter), and you can also freeze them.


Lady Stratford's tutorial was taken with permission.

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